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Fried rice is one of my favorite Asian restaurant dishes to make at home. You don’t need a zillion ingredients to cook perfect fried rice, and it’s a great way to use up leftovers.
Meanwhile, heat the vegetable oil in a large saucepan over medium-low heat. Add the garlic and cook, stirring, for 2 minutes, being careful not to brown the garlic. Raise the heat to medium and ...
Fold in the quinoa and stir fry until well-coated in the vegetable mixture and beginning to toast, 3 minutes. Stir in the soy sauce, sesame oil, and sriracha. Push the quinoa to the side of the ...
Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui dynasty in China. [1]
A simple slow cooker recipe for curry makes enough to feed a large family for the same cost as one portion from a Thai restaurant. The instructions call for adding kale midway through the cooking ...
This vegetarian faux fried rice uses riced cauliflower in place of white or brown rice to pack in extra veggies and cut down on carbs. Chile-garlic sauce pumps up the heat, and fresh ginger adds a ...
In a colander set over a bowl, toss the cucumbers with the 2 teaspoons of salt and let stand for 30 minutes. Rinse well and squeeze dry. In a large nonstick skillet, heat the oil.
This easy white bean and spinach caprese salad features the classic combination of juicy tomatoes, creamy mozzarella, fragrant basil and tangy balsamic vinegar, but adds tender white beans and ...
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