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Egg Fried Rice
Egg Fried Rice
This might be one of the simplest, yet so satisfying fried rice recipes out there. Egg fried rice is a great side to just about anything. You only need 3 ingredients and less than 10 minutes of your time.
Ingredients
- 3 tbsp vegetable oil
- 4 large eggs beaten
- 3 cups day old cooked rice
- 4 green onions chopped
- salt to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Pour in the beaten eggs. Let the eggs set for 1 minute.
- Add the day old rice on top the wet side of the eggs.
- Chop up the eggs with the rice. Add in the green onion. Season with salt. Continue frying for 5 minutes.
Garlic Naan
Garlic Naan
Naan is the perfect accompaniment to dunk in the gravy of Indian curries. It’s really easy to make and only takes 3 minutes in your oven’s broiler.
Ingredients
- 1 2/3 cup flour
- 1 tsp baking powder
- 1 tsp sugar
- 2 tbsp plain yogurt
- 1/3 cup whole milk
- 2 tbsp vegetable oil
Toppings
- ghee melted
- cilantro chopped
- garlic powder
Instructions
- Mix together the milk and oil.
- In a separate bowl, mix together the flour, baking powder, and sugar.
- Add the yogurt to the flour, along with the milk/oil mix. Knead for 5 minutes. Cover in plastic wrap and let rest for 20 minutes.
- Cut the dough into 4 portions.
- Roll the dough flat into an oval shape.
- Poke holes with a fork all over the naan so it doesn’t rise. Brush with ghee. Sprinkle with cilantro and garlic powder.
- Turn on your oven’s broiler. Position the top rack closest to the broiler. Allow a baking sheet to get hot in the oven for 10 minutes. Place the naan on the baking sheet and place in the oven.
- Broil for 3 minutes.
Smoked BBQ Spare Ribs
Smoked BBQ Spare Ribs
Ribs are definitely my specialty. This is the first time I get to smoke a rack of spare ribs in my smoker. I purchased a whole 5lbs spare rib rack with the riblet still attached. I like to remove the riblet and save for soups. In this case, I chopped them into smaller riblets and threw them in the brine with the rack. Then I dry rubbed them with my Jamaican jerk seasoning, smoked them, and tossed in Jamaican jerk bbq sauce. But that’s for another recipe. If your rack of ribs is too wide for your smoker, I suggest cutting them in half. It’s a little easier to handle. There are a couple of approaches you can choose to do with your ribs. You can apply a dry rub to the ribs and let them marinate overnight in the refrigerator before smoking. Another way is to brine the ribs for 4 hours, then apply a dry rub. I like the amount of moisture and flavor that brining adds to meat, so I went that route. Once brined, pat dry with paper towels and apply the dry dry rub on both sides. Let the rack sit at room temperature for an hour before smoking.Hickory is a great wood to use for smoking ribs. I added some peach wood in addition to add some sweetness to the smoke. Preheat your smoker to 250 degrees. Throw in your rack. Maintain a smoking temp between 225-250 degrees for 4 hours. At the 4 hour point, brush on your favorite bbq sauce and smoke for another hour. Let the ribs rest for 15 minutes before serving.
Servings: 2
Equipment
- Electric Smoker
Ingredients
- 4-5 lb spare ribs
- bbq sauce
Brine
- 1/2 gallon water
- 1/2 cup sea salt
- 1/2 cup sugar
- 1/2 white onion sliced
- 6 garlic cloves minced
- 3 bay leaves
Dry Rub
- 2 tbsp paprika
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
Wood Chips
- hickory wood chips
- peach wood chips
Instructions
- Mix the brining ingredients together.
- Brine the ribs for at least 4 hours. Pat the ribs dry with paper towels.
- Mix the dry rub ingredients together.
- Rub both sides of the ribs heavily with the dry rub. Let rest at room temperature for an hour before smoking.
- Preheat your smoker to 250 degrees. Throw in the ribs. Maintain the smoking temp between 225-250 degrees for 4 hours.
- Brush a layer of your favorite bbq sauce on the ribs. Smoke for at least 1 more hour.
- Let the ribs rest for 15 minutes before serving.
