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Remove from the oven once the rice is crispy and set aside. Next, chop/slice all of the ingredients for the salad and add to a large bowl. Last, make the dressing.
Stir-Fry. Time Commitment: 10 minutes Why I Love It: <30 minutes, beginner-friendly, vegetarian Serves: 2 people This popular Thai dish from Caroline Hwang’s cookbook Stir Fry: Over 70 Delicious ...
Cut the kale leaves in half lengthwise and then cut crosswise into very thin ribbons (chiffonade). Steam the kale for 7 minutes. Meanwhile, heat the vegetable oil in a large saucepan over medium ...
Remove the skillet from the heat and spray it with cooking spray. Add the rice and cook until it's browned, stirring often. Stir the broth, soy, garlic, ginger and carrot in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir the onions and peas in the skillet. Cook for 5 minutes or until they're tender.
Claypot rice (Chinese: 煲仔飯; Jyutping: bou1 zai2 faan6), sometimes translated as "rice casserole", is a Chinese traditional dinner eaten widely in Guangdong in Southern China as well as the Chinese communities of Malaysia, Indonesia, Singapore and Thailand.
Yangzhou fried rice, also known by several other spellings and names, is a popular Chinese wok-fried rice dish. There are many varieties but it most properly describes egg fried rice with mixed vegetables and two forms of protein , typically pork and shrimp with scallions .
Singapore-style noodles (Chinese: 星洲炒米; pinyin: xīngzhōu chǎomǐ; Jyutping: sing1 zau1 caau2 mai5) is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly char siu pork, and/or prawn or chicken.
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