A simple yet delicious dish that’s perfect for using up leftover rice and is always a crowd-pleaser!

Ingredients

• 3 cups cooked rice (preferably day-old)
• 2 tablespoons vegetable oil
• 2 eggs, lightly beaten
• 1 cup mixed vegetables (peas, carrots, corn)
• 3 green onions, chopped
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• Salt and pepper, to taste

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until fully cooked, then remove and set aside.
2. In the same skillet, add the remaining oil and mixed vegetables. Stir-fry for about 3-4 minutes until they are tender.
3. Add the cooked rice to the skillet, breaking up any clumps. Stir-fry for about 5 minutes until heated through.
4. Stir in the scrambled eggs, soy sauce, sesame oil, and green onions. Mix well, seasoning with salt and pepper to taste.
5. Serve hot and enjoy!

Flavor Profile

Savory and satisfying, this fried rice packs a punch with a balance of umami flavors from soy sauce and the freshness of green onions.

Next up, let’s dive into the colorful and flavorful Spanish Paella!

Spanish Paella

A festive dish that brings the flavors of Spain to your table, filled with saffron, chicken, and seafood!

Ingredients

• 2 cups Bomba or Arborio rice
• 4 cups chicken broth
• 1/2 teaspoon saffron threads
• 1 pound chicken thighs, boneless and cut into pieces
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound mussels, cleaned
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon smoked paprika
• 1 cup tomatoes, chopped
• Olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Lemon wedges, for serving

Instructions

1. In a small bowl, steep the saffron threads in 1/4 cup of warm chicken broth.
2. Heat olive oil in a large paella pan or skillet over medium heat. Add the chicken pieces and cook until browned. Remove from the pan and set aside.
3. In the same pan, add onion, garlic, and red bell pepper. Sauté until softened.
4. Stir in the smoked paprika and tomatoes, cooking for a few minutes.
5. Add the rice and stir to combine, followed by the saffron-infused broth and the remaining chicken broth. Bring to a boil.