This is such a great way to use leftover rice! And this sheet pan version is so easy with the crispiest edges. SO GOOD.

I am all for repurposing leftovers. And I am even more for it when you can make the best kind of fried rice on a sheet pan, yielding the crispiest, crunchiest edges.

The secret to this is using leftover dried out rice (brown or white). And you can also repurpose any leftover veggies here for a clean-out-the-fridge type meal. If you don’t like carrots or peas or mushrooms, you can leave it out and sub a veggie to your liking like zucchini, broccoli, bell pepper, asparagus or even cabbage.

Serve with fried eggs (over easy or sunny side up or even soft boiled eggs), garnished with green onions and toasted sesame seeds for a complete meal.

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Sheet Pan Fried Rice

This is such a great way to use leftover rice! And this sheet pan version is so easy with the crispiest edges. SO GOOD.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4 servings

Ingredients

• 1 pound medium shrimp peeled and deveined
• 6 tablespoons oyster sauce divided
• Freshly ground black pepper to taste
• 4 cups leftover white or brown rice
• 1 ½ cups thinly sliced shiitake mushrooms
• 1 small onion diced
• 2 medium carrots diced
• 2 tablespoons canola oil
• 1 ½ tablespoons rice wine vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon freshly grated ginger
• 3 cloves garlic minced
• ¾ cup frozen green peas
• 4 fried eggs
• 2 green onions thinly sliced
• 2 teaspoons toasted sesame seeds

Instructions

• Preheat oven to 475 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• In a large bowl, combine shrimp, 1 tablespoon oyster sauce and 1/2 teaspoon pepper; set aside.
• In a large bowl, combine rice, mushrooms, onion, carrots, canola oil, rice wine vinegar, sesame oil, ginger, garlic and remaining 5 tablespoons oyster sauce.
• Place rice mixture in a single layer onto the prepared baking sheet.
• Place into oven and bake until the rice begins to brown, about 15-18 minutes, stirring and scraping any browned bits from the bottom of the baking sheet.
• Stir in peas and shrimp mixture. Place into oven and bake just until shrimp are pink, firm and cooked through, an additional 6-8 minutes.
• Serve immediately with eggs, garnished with green onions and sesame seeds, if desired.

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So much better than restaurant-quality! Made so easily right at home with a super short ingredient list. So good, so so cozy!

This soup in rotation along with this has been my lifeline since we got back to Chicago. It’s back to 30 degree days (not awful but still soup weather!) so it’s been keeping me warm and cozy until the weather breaks.

It’s also super helpful that this comes together so stinking fast, especially when you opt out of the crispy won ton strips. Although, let’s be honest, the won ton strips are quite wonderful – both for snacking and topping your soup.

Egg Drop Soup

Yield: 6 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

So much better than restaurant-quality! Made so easily right at home with a super short ingredient list. So good, so so cozy!

0.00 stars (0 ratings)

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appetizer

Egg Drop Soup

15 minutes15 minutes

Chungah Rhee

Ingredients:

• 3 tablespoons cornstarch
• 2 teaspoons toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1/2 teaspoon ground turmeric
• 1/8 teaspoon ground white pepper
• 5 cups chicken stock
• 1 tablespoon rice wine vinegar
• 2 teaspoons reduced sodium soy sauce
• 4 eggs, lightly beaten
• 1 green onion, thinly sliced

For the crispy wontons

• 1 cup vegetable oil
• 1 (12-ounce) package won ton wrappers, cut into strips

Directions:

1. Heat vegetable oil in a large skillet or Dutch oven over medium high heat. Working in batches, add won ton strips to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
2. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
3. Heat sesame oil in a large stockpot or Dutch oven over medium heat.
4. Stir in garlic and ginger until fragrant, about 1 minute. Stir in turmeric and pepper.
5. Stir in chicken stock. Bring to a boil; reduce heat and simmer until flavors have blended, about 5-10 minutes.
6. Stir in cornstarch mixture, stirring frequently, until slightly thickened, about 3 minutes. Stir in rice wine vinegar and soy sauce.
7. Gradually add eggs in a slow steady stream, stirring with a fork. Cook until the eggs are set, stirring frequently to create ribbons, about 2 minutes.
8. Serve immediately with won ton strips, garnished with green onions, if desired.

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Made in less than 30 min with fresh corn, mayo, Sriracha, and mozzarella. So cheesy, so creamy, and just so darn good!

Originating as a popular Korean-American appetizer/side dish, this is where it’s at. Perfectly golden brown, ooey gooey cheese corn served on a piping hot cast iron skillet. It’s simply…perfect.

Fresh corn is recommended when available but you can also substitute canned corn (so you can enjoy this without any limitations all year long). You can also add as little or as much Sriracha as preferred. Just be sure to serve with tortilla chips or crostini for optimal dipping.

Korean Cheese Corn

Yield: 6 servings

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

Made in less than 30 min with fresh corn, mayo, Sriracha, and mozzarella. So cheesy, so creamy, and just so darn good!

5.00 stars (2 ratings)

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asian inspired

Korean Cheese Corn

10 minutes20 minutes

Chungah Rhee

Ingredients:

• 4 ears corn, shucked (about 3 cups)
• 1/2 cup mayonnaise
• 2 teaspoons Sriracha, or more, to taste
• 1 1/2 teaspoons sugar
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces whole milk mozzarella, shredded and divided
• 2 green onions, thinly sliced

Directions:

1. Preheat oven to 400 degrees F. Lightly oil an oven-proof skillet or coat with nonstick spray.
2. In a large bowl, combine corn, mayonnaise, Sriracha, sugar, 3/4 teaspoon salt and 1/4 teaspoon pepper. Stir in 4 ounces mozzarella, about half.
3. Spread corn mixture into the prepared skillet; sprinkle with remaining mozzarella.
4. Place into oven and bake until bubbly, about 15 minutes. Then broil for 2-3 minutes, or until golden brown.
5. Serve immediately, garnished with green onions, if desired.

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Everyone’s favorite Korean BBQ made right at home with the most perfect and easy marinade ever, grilled to perfection.

The best things about summer. Summer Fridays, outdoor movies, concerts in the park, dog beaches and of course, all the kabobs. Put anything on a skewer, throw it on a grill, serve with a cold beer, and I call that the most fantastic summer day ever.

And Korean beef on a stick never tasted so much better.

With a super simple homemade marinade that needs just about 2 hours and some good quality New York strip steaks, you should be all set. Serve with lettuce, kimchi and leftover gochujang so your guests can make their own lettuce wraps.

So perfect and so good.

Korean Beef Kabobs

Yield: 6 servings

prep time: 2 hours 50 minutes

cook time: 5 minutes

total time: 2 hours 55 minutes

Everyone’s favorite Korean BBQ made right at home with the most perfect and easy marinade ever, grilled to perfection.

5.00 stars (2 ratings)

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asian inspired

Korean Beef Kabobs

2 hours 50 minutes5 minutes

Chungah Rhee

Ingredients:

• 2 pounds thick-cut New York strip steak
• 1/2 small pear, peeled and coarsely grated
• 1/4 cup reduced sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon gochujang (Korean red pepper paste)
• 2 tablespoons vegetable oil
• Kosher salt and freshly ground black pepper, to taste
• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds

Directions:

1. Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
2. In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.
3. Thread 2-3 slices steak onto skewers. Brush with vegetable oil; season with salt and pepper, to taste.
4. Preheat grill to medium heat.
5. Add skewers to grill, and cook, turning occasionally, until charred and cooked through, about 4-5 minutes.
6. Serve immediately, garnished with green onions and sesame seeds, if desired.

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The most flavorful red curry coconut broth! Made in just 30 min with cilantro, soft boiled eggs and ramen noodles!

Goodbye summer! It is finally cool enough so I can sit in my chair with all my chunky sweaters and slurp up all the steaming ramen noodles and this out-of-this-world red curry coconut broth.

The broth is simply perfection alongside the crumbled pork topping and soft boiled eggs, easily made right in your IP as you simmer your heavenly ramen broth.

And this ramen comes together fast, making it the perfect weeknight meal for the entire family.

Thai Coconut Curry Ramen

Yield: 4 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

The most flavorful red curry coconut broth! Made in just 30 min with cilantro, soft boiled eggs and ramen noodles!

5.00 stars (11 ratings)

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asian inspired

Thai Coconut Curry Ramen

15 minutes15 minutes

Chungah Rhee

Ingredients:

• 2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
• 1 1/2 tablespoons canola oil
• 2 medium shallots, diced
• 3 tablespoons red curry paste
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 (13.5-ounce) can coconut milk
• 4 cups chicken stock

For the pork

• 2 teaspoons toasted sesame oil
• 1 pound ground pork
• 2 cloves garlic, minced
• 1 fresno chili, seeded and minced
• 2 tablespoons fish sauce
• Kosher salt and freshly ground black pepper, to taste

For serving

• 4 soft boiled eggs, peeled and halved
• 1/2 cup fresh cilantro leaves
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds

Directions:

1. In a large pot of boiling water, cook noodles until just tender, about 2-3 minutes. Rinse under cold water and drain; set aside.
2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Add shallot, and cook, stirring frequently, until tender, about 3 minutes. Stir in curry paste, tomato paste, garlic and ginger until fragrant, about 2 minutes.
3. Stir in coconut milk and chicken stock. Bring to a boil; reduce heat, cover and simmer until flavors have blended, about 8-10 minutes.
4. Heat sesame oil in a large skillet over medium high heat. Add pork, garlic and fresno chili. Cook until pork has browned, about 3-5 minutes, making sure to crumble the pork as it cooks. Stir in fish sauce; season with salt and pepper, to taste.
5. Divide noodles and broth into bowls. Top with pork, soft boiled eggs, cilantro, green onions and sesame seeds.

 

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The easiest stir-fry you will ever make! With the juiciest, tender chicken bites and sneaked in veggies!

Hello easiest-dinner-ever. It’s such a quick, speedy stir-fry using of course, chicken thighs (my favorite!), yielding the juiciest, most tender chicken bites ever. But don’t worry, you can swap them out for chicken breasts if dark meat is not your thing.

I also added some broccoli for those sneaky greens, soaking up all that saucy goodness. But you can use any veggies you have on hand – carrots, zucchini, cauliflower, snap peas, baby corn, you name it! They are all good here.

Chicken and Broccoli Stir Fry

Yield: 4 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

The easiest stir-fry you will ever make! With the juiciest, tender chicken bites and sneaked in veggies!

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asian inspired

Chicken and Broccoli Stir Fry

15 minutes15 minutes

Chungah Rhee

Ingredients:

• 1/2 cup chicken stock
• 1/4 cup oyster sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 3 cloves garlic, minced
• 1 teaspoon Sriracha, optional
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons cornstarch
• 1 tablespoon canola oil
• 1 tablespoon sesame oil
• 3 cups broccoli florets
• 1/2 teaspoon toasted sesame seeds

Directions:

1. FOR THE CHICKEN STOCK MIXTURE: In a small bowl, whisk together chicken stock, oyster sauce, vinegar, ginger, garlic and Sriracha, if using; set aside.
2. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. In a medium bowl, combine chicken and cornstarch.
4. Heat canola oil and sesame oil in a large skillet over medium high heat.
5. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes. Stir in broccoli and CHICKEN STOCK MIXTURE until broccoli is just tender, about 3-4 minutes.
6. Serve immediately.

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The post Chicken and Broccoli Stir Fry appeared first on Damn Delicious.

The post Chicken and Broccoli Stir Fry appeared first on Halal Foods.