Tag: eggs
Cantonese-Style Ground Beef Rice and Eggs
Cantonese-Style Ground Beef Rice and Eggs
In a weird way, this recipe is like a Cantonese version of shakshuka. Ground beef rice and eggs is easy to prepare and is ready in 30 minutes. None of the ingredients are out of the ordinary. You can really use any type of ground meat or vegetables of your choosing. If you don’t have rice, the stewed ground beef is great over noodles.
Ingredients
- 1 tbsp vegetable oil
- 1 lb ground beef
- 1 medium white onion diced
- 2 tsp ginger
- 2 tbsp cornstarch dissolved into 1/4 cup water
- 1 cup frozen peas
- 1 tsp sesame oil
- 4 large eggs
- white rice for serving
Sauce
- 2 cups beef stock
- 2 tbsp oyster sauce
- 2 tbsp shaoxing cooking wine
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1/4 tsp white pepper
Garnish
- sesame seeds
Instructions
- Mix the sauce ingredients together. Set aside.
- Heat up the cooking oil in a large sauté pan over medium high heat. Brown the ground beef for 6 minutes.
- Add in the onions and ginger, cooking for 5 more minutes.
- Pour in all of the sauce. Simmer for 10 minutes.
- Add in the frozen peas.
- Mix in the cornstarch slurry. Let the sauce thicken for 2 minutes.
- Crack in the eggs. Place a cover over the pan. Simmer on medium low heat until the eggs are cooked; about 5 minutes.
Okonomiyaki Omurice
Okonomiyaki Omurice
Here is a fusion of two of my favorite Japanese foods, okonomiyaki and omurice. Okonomiyaki ingredients are used to make the fried rice: pork belly, cabbage, onions, and okonomiyaki sauce. The rice is then formed into a dome on a plate. A simple omelette is made and put on top of the rice. Oh, it’s not over yet. Across the top of the omelette is drizzled okonomiyaki sauce and kewpie mayo with sprinkles of sesame seeds, bonito and nori flakes. This is why you always make extra steamed rice so the leftovers can be turned into something so magical like this.
Ingredients
Rice
- 4 tbsp vegetable oil
- 1/4 medium white onion diced
- 1/4 lb pork belly skinned; diced into small cubes
- 1/2 cup cabbage shredded
- 2 cups day old steamed rice
- 1/3 cup okonomiyaki sauce
- 2 green onions chopped
Omelette
- 1/2 tbsp butter
- 3 large eggs beaten
- salt and pepper to taste
Toppings
- okonomiyaki sauce
- kewpie mayo
- bonito flakes
- nori flakes
- sesame seeds
Instructions
- Heat up 2 tbsp of cooking oil in a large sauté pan over medium high heat. Sauté the onions and pork belly for 5 minutes.
- Add in the cabbage. Sauté for 2 minutes.
- Add in 2 more tbsp of cooking oil. Add in the day old rice. Break up all of the clumps. Fry for 3 minutes.
- Squirt in the okonomiyaki sauce. Fry for 2 more minutes, making sure that they rice is evenly coated. Turn off the heat and stir in the green onions.
- Pack some of the rice in a small bowl to mold into a dome shape. Flip upside down on a plate.
- Melt the butter in an egg pan over medium high heat. Pour in the eggs. Season with salt and pepper.
- Cook for 1 1/2-2 minutes a side.
- Put the omelette on top of the rice.
Scrambled Eggs with Salsa Verde
Scrambled Eggs with Salsa Verde
Eggs are a huge staple of a Mexican diet; with Mexico being one of the world’s top consumers of them. This is one of many ways to prepare scrambled eggs. You can also prepare this dish with red salsa instead of green.
Ingredients
- 2 tsp vegetable oil
- 3 tbsp white onion diced
- 1/2 poblano pepper sliced into strips
- 3 large eggs beaten
- salt to taste
- 1/2 cup salsa verde
- queso fresco crumbled
Instructions
- Heat up cooking oil in a skillet or griddle over medium high heat. Sauté the onions and poblano peppers for 2-3 minutes.
- Pour in the egg mixture. Let set for a minute.
- Scramble. Season with salt and cook for another minute.
- Add the salsa verde to the center of the plate.
