Ingredients

  • 4 tablespoons vegetable or peanut oil
  • 3 garlic cloves, crushed
  • 1 tablespoon ginger, chopped
  • 1 pound shrimp
  • Salt
  • Pepper
  • 2 eggs
  • 3 - 4 cups day old cold rice (long grain rice)
  • 3 scallion stalks
  • 1 teaspoon white pepper
  • 1-2 teaspoons Sesame oil

Steps

  1. In a wok, over medium-high heat, add oil. Once the oil is smoking hot, add garlic and ginger. Cook until fragrant. Add shrimp and season with salt and pepper.
  2. Once shrimp is cooked, remove from wok and set aside.
  3. Add more oil to the pan.
  4. Add eggs and scramble. Add rice and cook for a minute or two.
  5. Season rice with salt. Return cooked shrimp, garlic and ginger to the rice.
  6. Stir constantly until all the ingredients are fully incorporated.
  7. Turn heat off, add the scallions and stir.
  8. Add sesame oil and white pepper. Stir again.

Ingredients

  • 1 - 1½ pounds chicken thighs
  • Salt
  • Pepper
  • ½ cup vegetable oil
  • ½ cup flour
  • 1 yellow onion, diced
  • 1 bell pepper, diced
  • 2 ribs celery, diced
  • 6 garlic cloves, minced
  • 1 Jalapeño pepper (leave seeds in if you want more spice)
  • 6 cups chicken broth
  • 1 (14-ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1 pound andouille sausage, sliced
  • 2 cups long grain rice
  • 2 tablespoons unsalted butter
  • 1 bunch green onions, thinly sliced

Steps

  1. Season chicken with salt and pepper. In a large saucepan, over medium-high, place chicken skin-side down and brown until the skin is crispy. Flip and brown the other side. Remove chicken from pan and set aside.
  2. Heat oil in large saucepan, then add flour and stir constantly, until dark brown. Add onion, bell pepper, and celery. Saute until onions are soft and transparent. Add garlic and jalapeño, and cook until fragrant.
  3. Add chicken stock, crushed tomatoes, salt, pepper, paprika, oregano, thyme, bay leaf, and then bring to a simmer.
  4. Preheat the oven to 350˚F.
  5. Add andouille sausage and rice. Stir until fully incorporated. Return chicken to the top, cover, and bake for 30 minutes.
  6. Remove from oven. Remove chicken, then stir in butter and scallions. Serve immediately.

Ingredients

  • 2-3 tablespoons vegetable or peanut oil
  • 1 pound chicken thighs, sliced
  • Salt, to taste
  • Pepper, to taste
  • 3 cloves garlic, crushed
  • 2 eggs, scrambled
  • 4 cups day old cold rice (long grain rice)
  • 3 tablespoons Kecap Manis
  • 3 scallion stalks, chopped
  • 1 cucumber, sliced
  • 1 tomato, sliced
  • 1 egg, fried

Steps

  1. In a wok, over medium-high heat, add oil. Once the oil is smoking hot, add chicken to the pan. Season with salt and pepper, and cook thoroughly.
  2. Add garlic, and cook until fragrant.
  3. Make space again, then scramble your eggs on the hot pan.
  4. Once the eggs are cooked, add rice and Kecap Mannis. Stir constantly until all the ingredients are fully incorporated. Don’t let the rice burn.
  5. Add scallions, and stir for a minute longer.
  6. Serve with a side of sliced cucumber, tomatoes, and top with a fried egg.

Ingredients

  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • 1 onion, finely chopped
  • 1 pound mushrooms
  • 2 garlic cloves, crushed
  • Salt
  • Pepper
  • 1 - 2 teaspoon fresh thyme
  • 1½ cups Arborio rice
  • 1 cup white wine
  • 4 - 5 cups chicken or vegetable broth
  • 1 cup frozen peas, thawed (optional)
  • 1 cup grated parmesan cheese
  • Fresh parsley

Steps

  1. In a saucepan, simmer broth.
  2. In a separate saucepan, heat oil over medium heat. Add onions and cook until soft and almost translucent.
  3. Add butter, mushrooms and cook down. Add garlic and cook until garlic is fragrant. Season with salt, pepper, and thyme.
  4. Add rice. Stir into mushroom mixture and toast for a minute. Gradually add wine, and cook until the rice has absorbed most of the liquid.
  5. Decrease the heat and start adding stock slowly, while stirring and allow the rice to absorb the liquid before adding more stock.
  6. Add peas, then keep adding stock until the rice becomes tender. Texture should be creamy.
  7. Remove from heat and add cheese. Stir to combine.
  8. Serve with parsley, parmesan, salt and pepper.