Scallion Fried Rice
4-6 fresh scallions (green onions)
Salt and black pepper, to taste
3 T canola cooking oil
3 cups cooked rice (leftover and cold American Basmati)
2 tsp sesame oil
- Slice and separate white and green parts of scallions.
- Heat cooking oil in a nonstick wok over heat. Coat pan with the hot oil by twirling.
- Add white parts of the scallions and saute about 1 minute.
- Add rice and stir-fry while breaking up the clumps until rice is heated through. Add more canola oil to prevent sticking, if needed.
- Turn heat down to medium-high. Push the rice to the sides of the wok, creating a well in the center. Crack in the eggs and stir constantly while not allowing the egg to completely set up. Gradually incorporate the rice until the egg is blended in well with the rice.
- Season with salt and pepper. Add sesame oil. Garnish with the remaining green tops of the scallions.
There have to be as many versions of Fried Rice as there are cooks. Everyone has their favorite recipe and somewhere along the Path I started making this simple fried rice. This rice makes an excellent side dish and can be made ahead of time and gently reheated. The original versions I remember from my childhood had bits of dried Chinese sausage or char siu in the dish. I’ve also encountered versions made with tiny bits of ham or bacon. Here I present the ovo-lacto veggie version.
Tips – The rice needs to be cold, preferably leftover from the previous day. Make fried rice with hot or warm rice and you will make a Giant Clump Fried Rice Ball. Any white rice will do fine; we prefer the taste of American Basmati. Better yet, use Texmati American Basmati. I’ve tried other rices and it’s just not the same. Now if you want to make a meal out of this fried rice, add some diced Rotisserie Chicken and you have Chicken Fried Rice.
That was easy.
Two eggs, not one. I’ve also changed the Tips to reflect the type of rice I use.
Maple Soy Roasted Salmon
Chilean Salmon, one piece per serving.
- If frozen, defrost salmon pieces in a tub of cool water. This will take about 20-25 minutes.
- Prepare marinade in a plastic zip lock bag.
- Rinse salmon pieces under fresh running water. Pat dry with paper towels.
- Marinate at least 30 minutes with 45 to 60 minutes preferable.
- Preheat oven to 375 degrees.
- Line a shallow roasting pan or cookie sheet with aluminum foil.
- Drizzle some olive oil on the sheet. Remove salmon pieces and place on the pan or cookie sheet. Drizzle some more olive over the salmon pieces.
- Roast for 17 minutes.
I love salmon. But if you live in Oklahoma as I do, you tend to shy away from so-called “fresh” fish in the markets. I’ve been disappointed too many times so I stick with frozen fish. The quality of farm raised Chilean salmon is excellent. And before you crucify me for my salmon preferences, please follow the link and read a good article on the current state of affairs in the world of Chilean aquaculture. Chilean Salmon Farming’s Comeback | Wild Fish Conservation | Nancy Harmon Jenkins.
TIPS – The salmon pieces I buy are roughly one inch thick at the thickest part of the filet. If your salmon pieces are not as thick, adjust your roasting time downward accordingly. Rice or potatoes and a nice vegetable round out the meal. Salad works too. Maybe a nice freshly baked loaf of bread (purchased, of course). Prepare to be complimented.
Homemade Taco Seasoning (from Whole New Mom)
2 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp red pepper flakes
1/2 tsp oregano
1 tsp paprika
1 Tbsp cumin
2 1/2 tsp salt
2 tsp pepper
1. Combine all ingredients in a small bowl and mix thoroughly
via Homemade Taco Seasoning | Recipe Taco Seasoning.
Please follow the link above which takes you to http://wholenewmom.com/recipes/homemade-taco-seasoning/. The creator of this wonderful taco seasoning recipe is Adrienne from Whole New Mom. Please go check out her website. Thanks Adrienne!
As I write this the temperature outside is 112 degrees F. It’s really too hot to cook but for some strange reason I starting thinking tacos. I’ve already been to the store (when it was only 100 degrees) and picked up some organic canned pinto beans, Colby jack cheese, lettuce and tortillas. In the house we already have crispy taco shells, tomatoes, and salsa. While at the store I also bought some boneless chicken and a small package of lean ground beef. So as you can see, I can go one of several ways here. Soft or crispy, ground beef, chicken, or vegetarian tacos. Now you may ask, why homemade taco seasoning?
The last time I shopped for taco ingredients I forgot to buy one of those seasoning packets.
So I got online and found this recipe.
Tips – I don’t use as much salt as the recipe calls for. Otherwise I’ve changed nothing else.
1 C canola oil
1/2 c sugar
1/3 c ketchup
1/4 c apple cider vinegar
1 tsp Worcestershire sauce
1 tsp salt
1 c chopped sweet onion
Mix the above ingredients together to make the dressing.
3 hard boiled eggs
1 can water chestnuts (optional)
6 strips bacon fried and crumbled ( NOT optional)
1 lb bagged spinach, baby and organic (if you can find it)
Toss the above ingredients together and pour the dressing over and mix
The date stamp on the electronic file for this recipe was 2007. Friends of ours across the street served this salad one night and we thought the spinach salad was the best we had tasted. This simple salad is a staple in our home for five years according to the date stamp
A couple of weeks ago we were at the same friend’s house for a rousing Friday evening of cards. I said we’ll bring dinner. We bought some prepared potato and corn salads, spinach salad, and one carved up rotisserie chicken. The reaction was somewhat surprising:
“We’ve never put chicken on this spinach salad before.”
And another simple supper recipe is born.
I like to cook. But let’s be honest, cooking is work. During my exploratory twenties, I seriously entertained the idea of becoming a professional chef. I researched the topic extensively. My sights were set on the CIA (Culinary Institute of America). But the more I learned about the profession the more I realized that I wanted cooking to remain fun. So I let that dream die.
During the same time frame I got the best compliment ever about my food. My roommate told me,
“You’re the best everyday cook I’ve ever known.”
Joe was a good business manager and a better motivator. I seem to recall he didn’t fix another meal the rest of the time we lived together. Just another one of those things that make you go hmm….
But I didn’t mind because I like to cook. And one of the things I learned was there is nothing wrong with shortcuts.
One of the greatest time savers for the cook is the rotisserie chicken. It’s already cooked and the perfect starting point for many dishes. I’m not quite sure I have 50 recipes that use rotisserie chicken but it sure will be a lot of fun getting there. Check ’em out.
One Rotisserie Chicken, 50 Meals – #1 Salad
PS. Yes, there’s just 3 recipes in the series…for now.
Rotisserie Chicken Salad
One fully cooked rotisserie chicken
One bag salad
- Carve the chicken off the bones. Set aside.
- Open one bag of salad into a large serving bowl.
- Add sliced tomatoes, cucumbers, carrots, etc.
- Arrange the chicken on top.
- Serve with your favorite bottled salad dressing.
It’s been an interesting week. I really didn’t cook that much. When it’s hot outside, you don’t feel like cooking and you just want something light. With this recipe I’m starting two new Tags:
- One Rotisserie Chicken 50 Meals and
- Super Simple
Every grocery store now sells Rotisserie Chickens. It’s cooked. All you have to do is cut it up. Bagged salads are the greatest food invention since sliced bread. You should always have several different varieties of salad dressing in the house. Add a few chopped fresh vegetables. Grab a loaf of bread, a nice Chardonnay and you have dinner.
Yes, the picture was taken with a cell phone. Super simple like this recipe.