The Best Chinese Fried Rice You’ll Ever Have

Fired rice and chow mein possibly are the two most popular types of dishes based on staple foods of China—rice and noodles. Home-style fried rice can be as humble as basic egg fried rice or as luxury as this Yangzhou fried rice, a star throughout the country. The best tool for perfect fried rice is a wok, in which you can quickly move all the grains. Along with the movement, the grains are well separated while all the other ingredients and seasonings are well mixed. Now let’s start cookin’

Ingredients

  • 6 cups leftover white rice
  • 2 large eggs, beaten
  • 2 tablespoons vegetable oil
  • ¼ cup diced Chinese ham (or you can use char siu )
  • 8-10 shelled shrimp, deveined
  • ½ cup green peas
  • ½ cup diced carrot
  • Pinch of salt to taste
  • ¼ teaspoon ground white pepper
  • 1 tablespoon light soy sauce
  • 2 green onions, finely chopped

 

Instructions

Slightly separate the grains of rice via slightly pressing the rice by a rice scoop. This step is optional but highly recommended for beginners.

Heat up around 1 tablespoon of cooking oil in wok and fry green beans and diced carrots until softened. Heat up 1 tablespoon of cooking oil in a wok or a nonstick skillet and fry shrimp until slightly seared. Transfer out.

Play rice in wok and dig a small hole in center, add the remaining 1 tablespoon of cooking oil and pour in beaten egg . Give a quick stir so the egg and rice can be mixed well quickly.

Add green beans, carrots, ham and shrimp, light soy sauce, sprinkle pinch of salt and white pepper. Give everything a big stir-fry and mix well. Then add green onion and fry for another 30 seconds.

 

Notes

Note 1: if you plan to make fried rice next day, you can slightly reduce the water when steaming the rice. So the grains are harder and better for fried rice. Soft rice is not a good option.

Note 2: You can use both wok and skillet for this recipe. If you do not have a old wok, a nonstick skillet is a better tool for a new wok.

Quick & Easy Baked Cake Mix Donuts Recipe

Since this easy donut recipe starts with a cake mix, you can make them in any flavor you can find a cake mix in: chocolate, strawberry, lemon, white, etc.! We found a spice cake mix last week and the donuts made from it were absolutely delicious, especially when topped with a simple glaze.

Now, before I give you the recipe I will say this: cake mix donuts don’t taste exactly like donuts you’d buy at the store. Since they are baked instead of fried the consistency is a little different, although they are quite similar to “cake donuts”. The taste varies depending on the cake mix you choose.

Ok, ready to make cake mix donuts? All you do is mix one dry cake mix with 1 egg, 1/4 cup of vegetable oil, and 1 cup of water. Whisk the ingredients together until well combined – a few lumps will remain. I like to dump the batter into a large resealable plastic bag, then snip off one corner and use that to “pipe” the batter into the Mini Donut Maker, filling the bottom well as shown below.

Once all 6 wells are full, close the donut maker and wait 3 minutes. Open it back up and use the included fork to remove the donuts from the maker and allow them to cool.

Now, for the glaze! Melt 1 tablespoon butter, then whisk in 1.5 cups of powdered sugar and about 2 tablespoons of milk (start with less milk and add a little more as needed). The glaze should be somewhat runny, as you see below. Dip the donut halfway into the glaze, then turn the donut sideways to allow extra glaze to run off. Let it firm up on a cooling rack, adding sprinkles immediately if desired. After a few hours, the glaze gets firm enough to stack donuts on a plate without smooshing.

4 Ingredient Fudge Protein Brownies

Quick and easy to make 4 ingredient healthy protein brownies are moist and fudgy and contain NO SUGAR, NO EGGS, NO OIL, AND NO FLOUR! They are naturally Vegan, gluten-free, and paleo. Enjoy they for breakfast or anytime of the day.

Ever since I started making these healthy protein brownies for my paleo obsessed boyfriend, We’ve never looked back. They are fudgy and delicious and because they are made with all wholesome ingredients, eating them couldn’t be easier. There’s no better feeling out there than enjoying brownies guilt free!

These brownies are great if you are on a low-carb or paleo diet or if you are a weight trainer. They are packed with protein powder, nut butter, and bananas. Since they are mostly banana and nut butter, they make a great breakfast on the go.

For best results:

  1. I suggest using casein, Vega, or any plant-based protein powder in chocolate flavor.
  2. For the nut butter, almond, cashew or peanut butter all work really well.
  3. For the bananas, the one and only rule is the riper the better!

 

Ingredients

2 cups mashed banana (about 6 medium, overripe bananas)
1 cup smooth peanut butter (use almond or cashew butter for paleo/low-carb)
½ cup protein powder
¼ cup cocoa powder

Instructions

Pre-heat oven to 350 degrees F. Line a small 8×8 baking dish or 8” skillet with parchment paper or grease well. Set aside.

In a large bowl, combine the mashed bananas, peanut butter, whisk until fully combined. Stir in protein powder and cocoa powder with a wooden spoon. Pour batter into a greased pan. Bake for 12-20 minutes or until cooked through.

Cool for at least 10 minutes before cutting. Cover the leftovers and store in the fridge for up to 3 days. Enjoy cold or at room temp!

Hopefully you’ll enjoy this recipe as much as I did! You can also add some icecream on top for an extra kick of flavor!

The Best Chocolate Covered Strawberry Cheesecake Recipe

Many people say cheesecake is one of the hardest things to make. With my recipe, they don’t have to be! I’ve gone through so many recipes and techniques that I’ve nailed down what makes them great. These cheesecakes are among my favorite things to cook (and eat), as they’re not only delicious but impossibly cute. Take them to your next potluck or office party to impress the pants off your friends!

 

Ingredients

For the crust:

  • 1 c. graham cracker crumbs
  • 4 TB unsalted butter, melted
  • 1/4 c. granulated sugar
  • pinch of salt

For the filling:

  • 16 oz. cream cheese, room temperature
  • 2 eggs, whites and yolks separated at room temperature
  • 3/4 c. granulated sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • dash of granulated sugar
  • Assembly and topping:
  • cupcake/muffin liners
  • melting chocolate
  • strawberries

Instructions

Preheat the oven to 375°F. In a small bowl, combine the graham cracker crumbs, sugar, salt and melted butter. Place cupcake liners in a muffin tin and begin dropping rounded Tablespoons of the graham cracker mixture into each liner. Press the crumbs into the bottom of the liner lightly, creating a crust.

Pre-bake for 8 minutes, then remove from the oven and reduce temperature to 350°F. In a large bowl, beat together the cream cheese, granulated sugar, salt and vanilla extract until fully combined and creamy. Beat in the egg yolks one at a time. In a small bowl using a hand mixer, beat the two egg whites on high speed until soft peaks form. Add a dash of sugar and continue beating for another 30 seconds – 1 minute.

Gently fold the eggs whites into the cream cheese, mixing to a smooth yet thin consistency, then divide among the 12 muffin liners until the cups are almost full.

Bake for 20 minutes. Let it rest at room temperature for about 10 minutes until the filling returns to its normal shape. Don’t worry about cracks in the surface, as you’ll be covering them with chocolate. Chill for a minimum of 2 hours before topping.

Using a double boiler, gently melt your chocolate, stirring occasionally to combine. At this point, you can keep the cheesecakes in their liners or choose to remove them to get results like the picture above.

With a regular kitchen spoon, pour chocolate on top of the cheesecakes making sure to coat the entire surface. Wait until the chocolate on the cheesecakes harden before dipping the strawberries in the bowl of melted chocolate and resting on top of each cheesecake.

Chocolate Coconut Tart That’ll Make You Addicted To It

This tart is a classic chocolate ganache tart. It’s gluten-free, dairy-free, paleo and vegan. But don’t be turned off, as everything about it is delicious. Starting with a coconut almond crust that’s crunchy and good. Over the years, I’ve experimented with coconut flour in the crust and it adds a great texture to it and of course a bit more coconut flavor. So that’s the version that is below. If you don’t want or have coconut flour, feel free to substitute with almond meal/flour.

The filling is pure chocolate ganache and a good quality chocolate is necessary to make the filling great. I love using Ghirardelli 60% Bittersweet Chocolate Bars for this. Sometimes I do mix it with Semi-sweet chocolate too. Either way, it is a rich chocolate filling made creamy with coconut milk.

 

INGREDIENTS

For the crust:

  • ½ cup unsweetened coconut flakes
  • 1¼ cups almond meal/flour
  • ¼ cup coconut flour (if you do not have coconut flour substitute with ¼ cup almond meal)
  • ¼ teaspoon salt
  • 2 tablespoons coconut oil
  • 2 tablespoons agave syrup

For filling:

  • 1 cup canned coconut milk
  • 12 ounces bittersweet chocolate, finely chopped (I like using 8 ounces bittersweet and 4 ounces semi-sweet chocolate)
  • 1 teaspoon pure vanilla extract
For topping:
  • ½ cup unsweetened coconut flakes, toasted
  • ½ cup sliced almonds, toasted
  • ¼ cup pistachios (optional)
  • 1 cup fresh raspberries
  • Coarse sea salt (optional)

DIRECTIONS

To make Tart Crust:

Heat oven to 350 degrees F. In the bowl of a food processor, combine the coconut flakes, almond meal and salt. Pulse to combine. In a small container, melt the coconut oil and maple syrup together. Pour into the food processor and pulse until well mixed.

Press the crust into the bottom and sides of a 9-inch tart pan. Use the flat bottom of a cup to press hard.
Bake crust in heated oven for 10-12 minutes until golden and firm. Remove from oven and let cool completely.

To make Filling:

In a medium mixing bowl, place the chopped chocolate and set aside. In a small saucepan, bring the coconut milk to boil gently. Pour the milk over the chopped chocolate and let stand for 2 minutes before stirring until smooth and creamy. Whisk in the vanilla extract. Pour the chocolate ganache into the cooled tart shell. Chill until set, at least two hours. Top with toasted coconut flakes, almonds, pistachios, coarse salt and fresh raspberries.

CRAB IMPERIAL APPETIZER THAT’S TO DIE FOR

Crab Imperial Appetizer is an elegant appetizer, and tastes like it came from a lovely fancy restaurant. They’re perfect for a special occasion like New Year’s Eve, for any holiday entertaining, or for a football party!

For the crab meat, I used canned refrigerated lump crab meat from the grocery store. Of course, fresh would be delicious, and the next time I have some fresh crab meat, I intend on making this Crab Imperial Appetizer again.

I wasn’t able to find Brioche at my grocery store, so I used Sheepherder Bread, as it’s a nice soft white bread. Any good quality white bread will work. Just cut the crusts off and you’re good to go.

 

Ingredients

  • ¾ cup brioche bread, diced into 1-inch cubes
  • ½ cup Heavy Cream
  • 1 dash hot sauce
  • 8 oz. crab meat
  • 1 tablespoon shallot, finely chopped
  • 2 tablespoons mascarpone cheese
  • 3 teaspoons fresh lemon juice
  • Zest of 2 lemons
  • 1 teaspoon kosher salt
  • 1 teaspoon Old Bay or Cape Cod seasoning
  • 2 tablespoons red bell pepper, diced small
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon chives, sliced
  • 12 pre-baked puff pastry shells

Instructions

Follow the instructions on your puff pastry cups and prebake, about 18-20 minutes. Preheat your oven to 300° F. (If you just prebaked your puff pastry shells, you’ll be bringing your oven temperature down to 300° F, as they will be prebaking at a higher temperature.)

In a small bowl, combine the bread cubes and Heavy Cream. Let mixture sit for 10 minutes at room temperature. Add hot sauce and mix thoroughly.

In a medium mixing bowl, combine all the ingredients including the brioche bread mixture. Make sure to check the crab meat for bits of shell or cartilage.

Mound the crab mixture into the prebaked puff pastry cups on a baking sheet. Cook for 5-10 minutes to warm the filling. Garnish with additional chopped chives or parsley if desired. Serve immediately.

TOP OILS THAT ARE SUPER HEALTHY FOR YOU

Forget everything you were taught about oils. There, I said it. Why? When we were taught to avoid saturated fats and increase consumption of polyunsaturated fatty acids (omega 6 fatty acids), we experienced widespread declining health, as omega 6 fats are inflammatory.

We use oils more often than we might realize, to cook, to add to recipes, and to pour on our food, so it’s pretty important that these staples are high quality and not harmful to our health! These oils are the ones you should go for:

OLIVE OIL

Benefits: High in monounsaturated fats, olive oil is anti-inflammatory and high in antioxidants, which fight against free radical damage. Olive oil is also known to be a heart-healthy food, as it is high in antioxidants. Olive oil has digestive health benefits, as well as cognitive and bone health benefits. Caution, not all olive oils are created equal.

 

COCONUT OIL

Ah, coconut oil. The oil that has been all the craze lately, and for good reason. Here are just a few benefits of coconut oil.
Benefits: From a nutritional standpoint, coconut oil contains about 50% lauric acid. This means it is effective against a variety of pathogens including bacteria and viruses. It also contains medium-chain fatty acids, making it great for being stored by the body as energy, rather than fat.

 

AVOCADO OIL

Benefits: Avocado Oil, which is high in monounsaturated oleic acids (healthful fats), has been known to lower blood pressure, improve heart health, and increase absorption of nutrients (specifically antioxidants) in food. To make sure your avocado oil is the highest quality, opt for:

  1. Organic
  2. Extra-Virgin
  3. Cold-Pressed
  4. Unrefined

How to Use It: It also can be used externally for skin and hair. Avocado oil is a great option for cooking because it can withstand high temperatures without losing any of its nutrients. This avocado oil is one of my favorites because of its taste!

 

 

Surprising Benefits And Uses Of Marijuana Tea

Have you heard the buzz about marijuana tea? It is growing in popularity all over the world because it comes with many health benefits. And if you are wondering what health benefits can this wonderful tea possible offer you, then you have come to the right place!

Decreases Chronic Pain

One of the main reasons people consume marijuana tea is for its effectiveness in reducing chronic pain. Those who suffer from multiple sclerosis, cancer, AIDS, etc. drink this tea to relieve pain. Apart from relieving physical pain, it also relieves the mental anxiety that accompanies continual body pain.

 

Lowers Nausea

One of the side-effects of medication and treatment of diseases, including chemotherapy, is nausea. Cannabis is known to provide relief from this problem. Drinking it in the form of tea is a much healthier option than smoking it. It also helps in boosting appetite.

 

May Help In Autoimmune Disease Treatment

According to experts, marijuana tea may help in the treatment of diseases such as irritable bowel syndrome, multiple sclerosis, rheumatoid arthritis, etc. However, more research needs to be conducted to find out if cannabis or its tea can be used to treat these autoimmune diseases.

 

Lowers Anxiety

As mentioned earlier, anxiety comes with chronic pain. Patients of cancer, AIDS, etc. experience mental anxiety when they are receiving treatment. Marijuana can be an effective help in reducing this mental state and also provide feelings of well-being for such patients.

Marijuana tea is a healthier alternative to smoked cannabis. It also provides a therapeutic experience that is different from smoking. The active ingredients of the plant are absorbed through the digestive tract. It is due to this that the start of the tea’s action is delayed, and the effects last much longer. The tea takes effect 30 to 90 minutes after it is ingested, and the effects can last 4 to 8 hours.