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Hawaiian Fried Rice
Hawaiian Fried Rice
Ham and pineapple fried rice! What’s sounds better than this? This fried rice has minimal prep work and only takes 15 minutes to cook. Don’t like ham? You can substitute chicken or shrimp, or eat it meatless.
Ingredients
- 4 tbsp vegetable oil
- 1/2 medium white onion diced
- 1 red bell pepper diced
- 6 green onions chopped
- 1 cup ham cubed
- 4 garlic cloves minced
- 1 tbsp ginger minced
- 4 cups day old white rice
- 2 large eggs beaten
- 4 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp sriracha
- 2 cups pineapple cut into small cubes
Instructions
- Heat up 1 tbsp of cooking oil in a large sauté pan or wok over medium high heat. Sauté the onion, bell pepper, ham, and green onions for 5 minutes. Add in the garlic and ginger, cooking for 1 more minute. Remove from the pan to a bowl.
- Add 2 tbsp of cooking oil to the sauté pan. Fry the rice for 4 minutes, breaking up all of the clumps.
- Move the rice to 1 side of the pan. Add the last tbsp of cooking oil to the empty side of the pan. Pour in the beaten eggs and scramble.
- Mix together the soy sauce, sesame oil, and sriracha.
- Add the ham and vegetables back into the rice. Mix thoroughly. Pour in the sauce. Make sure all of the rice is coated. Cook for 2 more minutes.
- Mix in the pineapple. Turn off the heat.
Menchi Katsu
Menchi Katsu
Menchi katsu is a hybrid of a hamburger and tonkatsu. A 50/50 blend of ground beef and pork are mixed with onions, seasonings, egg, and breadcrumbs, then formed into patties. The patties are then dredged in flour, dipped in an egg wash, then breaded in panko. The patties are then fried crispy and served over shredded cabbage. The patties are then drizzled with tonkatsu sauce, which you can purchase at any Asian market.
Servings: 2
Ingredients
- 8 oz ground beef
- 8 oz ground pork
- 2 large eggs
- 1/4 medium white onion finely chopped
- 1/4 cup panko breadcrumbs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- flour
- panko bread crumbs
- vegetable oil for frying
- tonkatsu sauce
- green cabbage finely shredded
Instructions
- Mix together the ground beef and pork, onion, 1 large egg, salt, pepper, nutmeg, and 1/4 cup of panko breadcrumbs. Form into 4 equal sized patties.
- Dredge the patties in flour.
- Dip the patties in 1 large beaten egg.
- Dredge the patties in panko breadcrumbs.
- Heat up cooking oil in a large sauté pan over medium high heat. Place the patties in the oil.
- Fry for 6 minutes a side.
Chicken Tagine with Chickpeas
Chicken Tagine with Chickpeas
This recipe is a basic Moroccan chicken tagine with chickpeas. The tagine cover has a well in the top. Filling it with cold water allows all of the condensation to return to the bottom of the pot. Cooking in a tagine requires very little liquid while trapping in all of the heat. The thighs are so tender that the bone pulls right out. Serve the chicken and chickpeas with couscous.
Equipment
- tagine
Ingredients
Chicken Seasonings
- 6 bone in chicken thighs
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/4 tsp ground ginger
Slow Cooker Chicken Thighs
- 2 tbsp olive oil
- 1 medium white onion sliced
- 4 garlic cloves minced
- 2 medium tomatoes diced
- 16 oz chickpeas
- 1/2 tbsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1/2 tsp cayenne pepper
- 2 bay leaves
- 1/2 cup chicken stock
Instructions
- Season the chicken thighs.
- Heat up the olive oil in a large tagine over medium heat. Add in the thighs, skin side down. Brown the chicken for 5 minutes a side. Remove from the tagine and set aside.
- In the same tagine, cook the onions and garlic for 5 minutes.
- Add in the tomatoes and cook for 5 minutes.
- Add in the seasonings, stock, and chickpeas. Place the chicken thighs on top.
- Place the cover of the tagine on. Reduce the heat to medium low and simmer for 45 minutes
