Chicken Fried Rice

Ingredients:

• 1 lb chicken thighs, boneless
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons extra virgin olive oil
• 4 large eggs
• 5 cups cooked white rice, chilled
• 2 tablespoons soy sauce
• 1½ teaspoons sesame oil
• 1 cup of boiled/frozen peas (if frozen, please thaw)
• 1 cup of diced carrots
• ¼ cup green onion, chopped

Preparation:

1. Prepare every component before turning on the stove like the cooked rice and veggies.
2. Cut the chicken thighs into smaller pieces after trimming off any extra fat.
3. Add ¼ teaspoon black pepper and ½ teaspoon salt after transferring to a bowl.
4. Beat four eggs together in a different bowl.
5. Add 1 tablespoon of oil to a large non-stick skillet or wok and place it over medium-high heat.
6. Cook the chicken for 4–5 minutes, stirring now and then, until it is cooked through. Place on a platter.
7. Turn the heat down to medium.
8. Use a spatula to break up the eggs as you scramble them for a minute after adding 1 tablespoon of oil.
9. Cook until just dry, then quickly move to a dish with the chicken.
10. After adding another half of oil, evenly distribute the five cups of rice in the pan. Stir and sauté for another 1 to 2 minutes after cooking for 1 to 2 minutes without stirring. The rice should sizzle.
11. Pour 1½ teaspoons sesame oil and 2 tablespoons soy sauce over the rice and give it a good mix. Stir thoroughly after adding the totally thawed vegetables.
12. Return the scrambled eggs and cooked chicken to the pan. Add in ¼ cup of the green onion.
13. Keep cooking, stirring often, until the rice sizzles and the vegetables are heated. Season with extra soy sauce and sesame oil to taste, and serve.

Beef Bibimbap Bowl

Ingredients:

• 1 carrot, julienned
• 1 zucchini, julienned
• 1 cup Shiitake mushrooms, sliced
• 1 cup bean sprouts
• 2 cups baby spinach
• 1 cup kimchi (optional)
• 1 lb ground beef or 14 oz striploin steaks thinly sliced
• 2 teaspoons baking soda
• 2 cloves garlic, minced
• 3-4 tablespoons soy sauce, divided
• 1 tablespoon gochujang (or Sriracha)
• 2 tablespoons sesame oil, divided
• 6 eggs
• 1 cup white rice
• Sesame seeds, to garnish
• 2 cups water
• Pinch of salt
• 1 tablespoon butter

Preparation:

1. Use a rice cooker to cook rice as directed on the package.
2. Add 1 teaspoon of sesame oil and 1 teaspoon of soy sauce to a pan and cook mushrooms for 1 to 2 minutes over high heat.
3. Continue cooking each vegetable separately in the same pan, reserving each one in a big bowl.
4. In the meantime, thinly slice the steak and mix it with baking soda. If you're pressed for time, you could use ground beef, but steak is preferable.
5. Mix the meat with two tablespoons of soy sauce, garlic, baking soda, and Sriracha (or, if using, gochujang).
6. Cook the steak for two to three minutes in 1 tablespoon of sesame oil heated over medium-high heat. Take it out of the pan.
7. Heat the same pan on the highest setting and add the egg with another little amount of sesame oil. The egg should be semi-cooked after 3–4 minutes of cooking over medium-low heat.
8. Fill each bowl with a small amount of rice.
9. One by one, select the vegetables and arrange them in a circle around the bowl. Next, add the cooked beef and kimchi.
10. Place an egg on top, then scatter sesame seeds over the bowl and serve.

Sriracha Shrimp and Zucchini Chow Mein

Ingredients:

• 10 oz package chow mein noodles (you can try it with plain rice noodles)
• 2 tablespoons olive oil
• 1 tablespoon butter
• ½ pound shrimp, peeled and deveined
• 1 medium zucchini, cut vertically into half-moon shapes
• 3 cloves garlic, minced
• ½ teaspoon crushed red pepper flakes
• 2 large eggs, lightly beaten
• 1 tablespoon brown sugar
• 2½ tablespoons soy sauce
• 2 tablespoons Sriracha hot sauce
• 1 teaspoon ginger, grated (optional)
• 1 teaspoon sesame oil (optional)
• ½ cup cilantro, chopped
• 4 green onions, sliced thinly
• Pinch of salt (if needed, since soy sauce might be high in sodium)

Instructions:

1. Bring salted water to a boil in a large pot. Add the noodles when the water comes to a full boil and cook for 4 to 5 minutes as specified on the packet.
2. Prepare the hot sriracha sauce while the water is boiling. Combine the ginger, Sriracha, brown sugar, soy sauce, and sesame oil in a small bowl.
3. Warm 1 tablespoon of butter in a large skillet over medium-low heat. When the butter has completely melted, mix in the crushed red pepper and eggs.
4. Keep cooking while stirring the mixture gently, for approximately three minutes.
5. When the egg is cooked, move it to a small plate then put it away, leaving the pan on the stove.
6. Turn the heat to medium-high and add 1 tablespoon of oil to the pan. Add the shrimp and heat until they are firm and bright pink, about 2 minutes per side.
7. Transfer to a clean dish and set aside after removing with a slotted spoon. Put the zucchini in the pan, turn the heat up to high, and add the remaining oil.
8. Stir-fry for about three minutes, or until just scorched. Sauté for one minute after adding the garlic.
9. Pour the prepared sauce, shrimp, and fried egg into the skillet with the drained noodles.
10. Reduce the heat to medium-low and stir until the sauce coats everything.
11. Serve immediately after adding the cilantro and chopped green onions!