Skip the take-out and make your own fried rice at home using whatever vegetables and protein you have on hand. But the secret ingredient to perfect fried rice? Dark soy sauce!

While you stare lovingly at this bowl of fried rice, I am flying high in the sky. Literally, I am flying back to the west coast today followed by a ferry ride to the San Juan islands off the coast of Seattle. And yes, this is the trip that I have gone on and on about for the past few months now. As such I will be taking a brief hiatus from the blog other than today and Sunday. Normally I plan ahead and either have guest posts lined up or simply spend tons of time in the kitchen to have posts lined up during my absence, but with all the traveling this summer I’ve pretty much used up my backlog of recipes. But for now, let’s talk about this rice.

While living in Memphis, Qing used to bring in Chinese noodles or fried rice every month or so much to our delight. Her fried rice rivaled any I’ve ever had before and I constantly asked her to teach me how to make it. At first she used to say I had to come over and watch her cook it as she didn’t really measure anything, and trust me I was prepared to do just that. But one day she managed to keep track of what she did on that particular occasion and now here we are. The best thing about fried rice is that you can use whatever vegetables you have on hand: eggplant, peppers, onion, carrot, broccoli, kale, etc. The most important part however is getting your hands on some dark soy sauce. While you can just use regular soy sauce, I promise it’s worth the hunt to find the dark stuff.

P.S. Don’t forget to check back on Sunday for the best summer popsicle recipe ever!

One year ago: Crispy Peanut Tofu & Cauliflower Fried Rice

Two years ago: Salted Nutella Caramel Chocolate Chip Cookie Bars

CHINESE FRIED RICE

Serves 4-6

Ingredients:

1 egg, beaten

2 Tbsp peanut or other neutral cooking oil

1 small head of broccoli, diced

2 stalks celery, diced

1 large carrot, peeled and diced

1/2 zucchini, diced

1 green onion, diced

1 tsp garlic-chili sauce

Salt and pepper, to taste

4 cups cooked rice

1/2 cup dark soy sauce, divided

Asian BBQ pork or other cooked protein (optional)

Directions: 

1. In a large skillet over medium-high heat, add the egg and cook until scrambled. Remove from skillet, place in a large bowl, and set aside.
2. To the same skillet add one tablespoon of oil. Add broccoli, celery, carrot, and zucchini, garlic-chili sauce, and salt and pepper to taste. Cook until softened, stirring occasionally, about 3 minutes. Add green onion and cook for 2 more minutes. Remove from skillet and add to large bowl.
3. Add the remaining tablespoon of oil to the skillet. Add the cooked rice, 1/4 cup of soy sauce, and salt and pepper to taste. Cook for 5 minutes or until soy sauce is absorbed. Stir in vegetable mixture, protein (if using), and remaining soy sauce. Adjust seasonings to taste and serve.

Source: Qing

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Growing up, sweet and sour chicken was my absolute favorite Chinese option. Probably because it had pineapple and no icky vegetables – oh how much my tastes have changed! Later down the road, when I found this recipe it had been quite a while since I had had a plate of my childhood favorite. Both then and the most recent time I’ve cooked it I really enjoy that it does not require a vat of hot oil to fry the chicken. You do first fry it in a little canola oil but then let the oven to the rest. The sauce caramelizes a bit over the chicken giving you a tender center and a slightly crispy exterior – just the way it should be.

Need further validation? Qing asked me where I got it from when I brought the leftovers in for lunch. She couldn’t believe I made it and after letting her try it she said it tasted authentic too!

Also some fun news. Yesterday my dissertation finally cleared all it’s checks and was approved for publishing. Additionally I’ve completed all my Ph.D. requirements (aka paperwork) and have been approved for graduation! Not that I didn’t think it would happen but what a relief that it’s all done. Now all I have to do is clean up a couple new experiments to appease the reviewers of my research paper submission to be published (oh and find that thing called a J-O-B). Don’t worry I’ll let you know when I’m pubmed-able ;-).

One year ago: Scooter’s Spaghetti

SWEET AND SOUR CHICKEN

Serves 4

Ingredients:

SAUCE

3/4 cup sugar

1/4 cup ketchup

1/2 cup rice vinegar (may use white)

1 Tbsp reduced sodium soy sauce

1 tsp garlic powder

CHICKEN

3-4 boneless, skinless chicken breasts, cut into chunks

Salt and pepper, to taste

1 cup cornstarch

2 eggs, slightly beaten

1/4 cup canola or vegetable oil

Directions:

1. Preheat oven to 325 degrees. Lightly coat a 9×13-inch baking dish with nonstick spray, set aside.
2. In a medium bowl, whisk together the sauce ingredients. Set aside.
3. Season chicken with salt and pepper.
4. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg.
5. In a large skillet, heat oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.
6. Place the chicken in a single layer in a prepared baking dish. Pour sauce evenly over the chicken. Turn the chicken to ensure each piece is coated.
7. Bake for 1 hour, turning the chicken every 15 minutes. Serve with rice and steamed vegetables.

Source: Adapted slightly from Brown Eyed Baker.

Sometimes you just have a craving, and this vegetable fried rice for one will solve that. Need more than a single serving? You can easily scale up!

Jump to recipe

Despite waking up at 5:30am every day this past weekend to play with yeast at work (not the baking kind), I had a pretty nice weekend. It’s amazing how much I accomplished in the little amount of free time that I had, and how relaxed I felt by Sunday night. Even got in a lovely phone chat with my friend Amber. It’s the little things that keep me going :-). Especially since as I write this, it is 10pm and I am doing that graduate student research thing at lab.

This recipe serves one person and it’s quick and easy to prepare. Perfect match for my mission to not produce any leftovers before I head out of town, in combination with my sparse time. Bonus points that you can easily mix and match whatever vegetable you have on hand. It was also my first time ever using fresh ginger, and smells amazing! I never want to use dried ground ginger again. But if you don’t have fresh feel free to use dried.

And it’s also Day 3 of Summer Games Week hosted by Amy from House of Nash Eats! If you couldn’t tell I chose to represent China today with this recipe. But please note I am in no way claiming it to be authentic. Check below for other recipes inspired by other countries competing in the Tokyo Games – over 50 recipes representing more than 25 countries!

Wednesday #SummerGamesWeek Recipes

• Fluffy Japanese Pancakes representing Japan by House of Nash Eats
• Hokey Pokey representing New Zealand by Simply Inspired Meals
• Crepes representing France by Lemon Blossoms
• German Pancakes representing Germany by Devour Dinner
• Japanese Royal Milk Tea representing Japan by Hezzi-D’s Books and Cooks
• Beef Empanadas representing Argentina by Take Two Tapas
• Steakhouse Burritos representing the USA by A Day in the Life on the Farm
• Air Fried Biscuits and Cocoa Tea representing St. Lucia by Our Good Life
• Japanese Steakhouse Ginger Miso Dressing representing Japan by Palatable Pastime
• Tea Brack representing Scotland and Ireland by That Recipe
• Korean Strawberry Milk representing Korea by Magical Ingredients
• Vegetable Fried Rice for One representing China by The Spiffy Cookie
• Scottish Raspberry Buns representing the United Kingdom by The Redhead Baker
• Swedish Pancakes representing Sweden by Art of Natural Living

Post updated 7/20/21, photo above is the original.

VEGETABLE FRIED RICE FOR ONE

Print

Yield: 1 serving

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1 tsp sugar
• 4 tsp vegetable oil, divided
• 1 egg, lightly beaten
• 1 small carrot, thinly sliced
• 1/2 medium zucchini, quartered and thinly sliced
• 1 scallion, thinly sliced
• 1 Tbsp minced peeled fresh ginger
• 1 clove garlic, minced
• 1 cup cooked brown rice, cold
• 1 cup baby spinach

Directions

1. In a small bowl, stir together soy sauce, vinegar, and sugar until sugar is dissolved. Set aside.
2. In a large nonstick skillet or wok, heat 1 teaspoon oil over medium-high. Add egg and cook until set. Transfer to a cutting board.
3. Add remaining 1 tablespoon oil to skillet. Add carrot, and zucchini and cook, stirring until softened, about 3 minutes. Add scallion, ginger, and garlic and cook until scallion is soft, about 2 minutes. Add spinach and cook until wilted, about 2 minutes.
4. Add soy sauce mixture and cook, stirring, until liquid is absorbed, about 1 to 2 minutes. Coarsely chop egg and stir into rice, serve.

Source: Adapted slightly from Everyday Food June 2012.

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Sesame grabbed my attention and I first thought of making Sesame Chicken, but I was convinced I had already posted a recipe for that – wrong. Even if I had, it would’ve still totally been worth trying out this recipe because it’s done in a slow cooker, making it so easy to prepare. And healthier too because it’s not fried! Granted that means you lose the crispy action, but I didn’t miss it that much knowing it was better for me.

Want to join us in celebrating more National and International holidays? Check out the HRS’s contact page. Also be sure to check out the end of this post for the rest of the HRC line up.

One year ago: Fried Mac and Cheese

SLOW COOKER HONEY SESAME CHICKEN

Serves 4-6

Ingredients:

4 boneless skinless chicken breasts (1.25 lbs)

1/2 cup honey

2 Tbsp low sodium soy sauce

1/2 onion, diced

2-1/2 Tbsp ketchup

1 Tbsp sesame seed oil or extra-virgin olive oil

3 cloves garlic, minced, pressed or grated

1/2 tsp red pepper flakes

2 Tbsp cornstarch

1 Tbsp sesame seeds

1 cup dry brown rice

1 tsp extra-virgin olive oil

1 lb broccoli florets

Directions:

1. Put chicken into crock pot.
2. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.
3. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
4. Cook rice according to package directions.
5. Heat 1 teaspoon olive oil in a skillet until hot. Add broccoli and saute 5-6 minutes or until cooked but tender.
6. Remove chicken from crock pot, leave sauce. Whisk cornstarch into liquid in the crock pot. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
7. Shred chicken or cut into bite size pieces, then return to pot and toss with sauce. Serve chicken over rice with broccoli, garnish with sesame seeds.

Source: Adapted from Prevention RD.

Takeout is great, but sometimes it’s fun to make it yourself! Try this homemade version of General Tso’s Chicken served with steamed broccoli and rice.

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Do you ever crave takeout food, but don’t feel like going out to get it? Yet somehow you will stop at the grocery store in order to make it yourself? It happens to me more than I can count. At first I feel lazy, but somehow head in the opposite direction. Whatever the explanation, I made this chicken and it was worth all the effort.

And can you believe it? This was my first time cooking with chicken thighs! Unless you are cooking the entire thing, I somehow had it in my head that people only used the breast meat. I am glad I have been set straight.

But as usual I forgot to sprinkle the scallions on top. And then I ate it before I could realize it in order to take more pictures – I’m a hungry girl! Sorry already chopped up scallions, I promise to give you another purpose!

Thankfully I enjoyed this recipe enough to cook it more than once and made sure to include those neglected green onions!

Post updated 11/29/20, photo above is the original.

HOMEMADE GENERAL TSO'S CHICKEN

Print

Yield: 4 servings Prep Time: 30 MInutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CHICKEN

• 1/4 cup + 2 Tbsp cornstarch
• 1 egg white
• 1 Tbsp soy sauce
• 1-1/2 tsp toasted sesame oil
• 1 lb boneless, skinless chicken thighs
• Canola, peanut, or vegetable oil for frying

SAUCE

• 1 cup chicken broth
• 1/4 cup soy sauce
• 3 Tbsp sugar
• 1 Tbsp cornstarch
• 1 tsp Chinese chile-garlic sauce
• 1 Tbsp peanut, canola or vegetable oil
• 2 cloves garlic, minced
• 2 Tbsp finely chopped fresh ginger root

FOR SERVING

• 1/2 cup cashews, roughly chopped
• 4 whole scallions, thinly sliced
• Steamed brown rice
• Steamed broccoli

Directions

1. Prep the chicken: In a large bowl bowl, whisk together the cornstarch, egg white, soy sauce, and sesame oil until a thick slurry forms (will look gummy but smooth). Add the chicken pieces and stir until all are evenly coated. Cover lightly with plastic wrap, and set aside at room temperature for 20 minutes, stirring occasionally.
2. Begin the sauce: In a small bowl, whisk together the broth, soy sauce, cornstarch, sugar, and chile-garlic sauce until smooth; set aside. Add the tablespoon of oil to a large, heavy-bottomed saucepan over high heat. Stir the garlic and ginger into the oil and cook, stirring constantly, until fragrant, about 1 minute.
3. Pour the sauce mixture into the pan, stirring, until the sauce becomes thick and shiny. Once the sauce thickens, lower heat and keep the saucepan over a low burner partially covered to stay warm.
4. To fry the chicken: Heat 1/2-inches of oil in a heavy-bottomed, high-sided frying pan or skillet over high heat.
5. When the oil is shimmering, add one piece of chicken at a time (do not crowd the pan). Cook chicken for 4 minutes on each side, or until deep golden brown and crisp on both sides. Drain on a paper towel lined plate and repeat the process with remaining chicken.
6. Transfer fried chicken into the prepared sauce and toss to coat. Increase the heat to medium, stir and cook just until hot all the way through.
7. Sprinkle with sliced scallions and cashews if desired and serve immediately over rice with steamed broccoli.

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Ingredients:

Vegetable oil cooking spray

1/4 cup hoisin sauce

1 Tbsp low-sodium soy sauce

1 Tbsp rice vinegar

1 Tbsp sesame oil

1 lb top round, thinly sliced and cut into 12 strips

8 scallions, cut into 3-inch-long pieces

1-1/2 cups shredded carrots

1 cup instant brown rice

1 lb broccolini

Salt and freshly ground black pepper

1 cup low-sodium chicken broth

Directions:

1. Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.
2. Combine hoisin, soy sauce, vinegar and oil in a bowl; coat beef with marinade. Place a handful of scallions and carrots on end of 1 strip of beef (tips should hang over edges of meat); roll up beef to enclose vegetables and secure with a toothpick. Repeat with remaining beef, scallions and carrots.
3. Place 1/4 cup rice in center of 1 half of each piece of foil; top rice with 3 beef rolls each. Surround rice and beef in each packet with 1/4 of broccolini; season all with salt and pepper.
4. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 1/4 cup broth into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Carefully cut foil to open; serve.

Source: SELF Magazine

I love orange chicken, but had you ever had orange beef? Crispy and coated in a delicious orange sauce, and served with steamed broccoli and brown rice.

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Beef. It’s something I do not eat often enough, but not necessarily on purpose. I just typically have a Sam’s Club stock-pile of frozen chicken breasts in the freezer. And I’m a graduate student, which means I try to use things I already have to reduce grocery bills.

However, I decided to splurge a little on some top sirloin for this dish especially since I rarely make a stir fry with anything other than chicken. Definitely worth it, so tasty! The fresh orange juice was key.

With only two people eating, leftovers meant lunch for the next three days, hooray! I love a good leftover meal. Although I do prefer reheating most things in a toaster oven instead of a microwave in order to retain some crunchiness (especially pizza), it still tastes great.

Leftovers-for-lunch tip: Divide up the leftovers into individual tupperware servings. Makes for an easy packed lunch before running out the door in the morning.

Post updated 8/28/22, photo above is the original.

ORANGE BEEF

Print

Yield: 4 servings Prep Time: 30 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2lbs beef top sirloin, sliced into thin strips
• 1/4 cup cornstarch
• 2 cups oil (for frying)
• 1/3 cup white sugar
• 1/3 cup rice wine vinegar
• 1/3 cup fresh squeezed orange juice
• 1 tsp salt
• 1 Tbsp soy sauce
• 2 tsp orange zest
• 1/2 tsp ground ginger
• 1-1/2 Tbsp garlic, minced
• 1 bunch green onions, sliced
• Broccoli florets (cooked)
• Brown rice (cooked)

Directions

1. Coat beef strips with cornstarch and allow to sit for 30 minutes.  In a small bowl mix sugar, rice vinegar, orange juice, salt, and soy sauce. Set aside.
2. Heat oil in a deep fryer (or wok) to 375 degrees. Fry beef strips in batches until crispy and golden brown. Drain on paper towels. Set aside.
3. Heat a couple tablespoons of oil in a wok, add orange zest, ginger and garlic, stir fry for 20 seconds. Add the soy sauce mixture to the wok, bring to a boil, and cook until the mixture has thickened. Coat the beef strips with the sauce, top with green onions. Serve with broccoli florets and rice.

Source: Adapted slightly from Blog Chef.

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I love a good stir-fry, but Brent could usually care less. However he has to deal because stir-frys are also one of my favorite dishes to make when I am busy. Although this one is not overly simple, it doesn’t take too long to make. And the end result is pure deliciousness! After finishing it off Brent even said we should have Asian-cuisine more often. Imagine that.

If I had had more time, I probably would’ve whipped up some homemade fortune cookies to go with.

Ingredients:

2 boneless, skinless chicken breasts, cubed

3 scallions, whites only, thinly sliced on an angle

4 cloves garlic, minced

1 tsp ground ginger

1 Tbsp soy sauce

2 Tbsp sugar

1 Tbsp + 1 tsp cornstarch

1-1/4 tsp salt

1 Tbsp dry sherry

1 Tbsp dark sesame oil

1/3 cup water

3 Tbsp vegetable oil

2 heads broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)

3/4 to 1 tsp red chili flakes, optional

1 Tbsp hoisin sauce

Toasted sesame seeds, for garnish

Directions:

1. In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes.
2. Mix the remaining cornstarch with 1/3 cup water, set aside.
3. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
4. Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using.  Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary.
5. Garnish with sesame seeds; serve with rice.

Source: Adapted slightly from Food Network

Want the flavors of takeout without even picking up your phone? Make this cashew chicken for a takeout fakeout at home.

Jump to recipe

Chinese and Thai are two of my favorite genres of food. Unfortunately I can’t seem to convince Brent to eat out at those locations much. He claims that it’s not that he doesn’t like it, he’s just never in the mood apparently. I crave it constantly, so I cannot relate.

While he has been gone (BTW he’s now in Bocas del Toro Panama, about to take a scuba course/certification), I’ve have taken to eating things I don’t regularly get to have. First was Hawaiian pizza (fruit on pizza is beyond him), then it was time for Cashew Chicken!

I have been wanting to make this for a long time, but was somehow worried it wouldn’t live up to my expectations. Rest assured that the fact I am posting this, must mean something ;-).

I am in no way claiming this to be authentic, but it is quite delicious! Add more or less cashews and bell pepper to your preference.

Post updated 7/19/20, photo above is the original.

CASHEW CHICKEN

Print

Yield: 4 servings Prep Time: 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 (1 lb.) boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 Tbsp dry sherry
• 2 tsp minced, peeled fresh ginger
• 3-1/2 tsp cornstarch, divided
• Salt
• 1/2 cup chicken broth
• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1 Tbsp chili garlic sauce (optional)
• 2 tsp sugar
• 1 Tbsp + 2 tsp sesame oil
• 2/3 cup unsalted cashews
• 2 garlic cloves, minced
• 2 green onions, white and green parts divided and thinly sliced
• 1 red pepper, sliced

Directions

1. In a medium bowl, toss the chicken with the sherry, ginger, and 1-1/2 teaspoons cornstarch; season with salt. Refrigerate for 30 minutes.
2. Meanwhile, in a small bowl whisk together the chicken broth, soy sauce, rice vinegar, chili garlic sauce, sugar and 2 teaspoons cornstarch. Set aside.
3. In a large nonstick skillet over medium-high heat, heat 1 tablespoon of oil. Add half of the chicken and cool until golden brown and cooked through, about 5 minutes. Transfer the chicken to a plate and cover with foil. Add 1 teaspoon of oil to the skillet and cook the remaining chicken. Transfer to the covered plate.
4. In the same skillet, add the remaining teaspoon of oil. Add the cashews, garlic, green onion whites, and red pepper. Cook, stirring constantly, until the garlic begins to soften, about 30 seconds. Whisk the sauce again to combine and add to the skillet along with the chicken. Cook until the sauce thickens, about 30 seconds. Serve over rice or noodles and top with remaining green onions.

Source: Adapted slightly from Brown Eyed Baker

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