Stir Fry Rice Recipe

  • 3 cups cooked rice *
  • 2 Tbs sesame oil
  • 1 small white onion chopped
  • 1 cup frozen peas and carrots thawed
  • 2-3 Tablespoons soy sauce more or less to taste
  • 2 eggs lightly beaten
  • 2 Tbsp chopped green onions optional
  1. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
  2. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
  3. Add the rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

    *Day old cold rice works best and prevents the rice from being mushy.

Recipe from here.

Recipe: Deviled Eggs

  • 12 eggs
  • 1/2 cup mayonnaise
  • 2 teaspoons white vinegar
  • 2 teaspoons yellow mustard
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 2 Teaspoons Sweet Pickle Relish
  • Smoked Spanish paprika, for garnish

Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

  • Camera: SM-G988U1
  • Taken: 25 November, 2020
  • Aperture: ƒ/1.8
  • Focal length: 7mm
  • ISO: 250
  • Shutter speed: 1/40s