Beef (halfway) Kalabhuna

Heat shallots in canola or vegetable oil. Add minced garlic and ginger, dried  red chilies, cloves, black pepper corn, red chili powder, turmeric powder, cumin powder, gram masala powder,  pinch of mace powder and pinch of nutmeg powder, crushed bay leaves, salt. Add cubed beef, bone in and with fat. Stir in high heat until meat browned. Add potatoes. Stir a few more minutes and add a cup of water. Cover and simmer on low-medium heat for 30-40 minutes. Check periodically to make sure spices are not burning, and add more water if it starts burning or the liquid dries up. After the 40 minutes add more water, another 1.5-2 cups. Pick out the potatoes and set aside if they're breaking from being overcooked. Cover and let simmer for another 60 minutes and checking periodically and adding water as necessary.

Separately, heat mustard oil (enough to deep fry onions) and fry sliced shallots until brown. Add a bit of garlic minced, let that cook few minutes. Add dried red chilies and green chilies. When the 60 minutes is done in the other pan, add the potatoes back and pour the fried onions, and all the oil into the beef. Time frying the onions such that it's hot when you pour it.

After adding the onion mixture, stir, cover and let it sit for about five minutes. Then turn heat up, stir for a few minutes, sprinkle with garam masala and cumin powders, and more salt to taste if needed.

Voila!

This is SUPER SPICY and not for the faint of heart. It is "halfway" kalabhuna because I took some of the suggestions from a kalabhuna recipe. That recipe is here: https://youtu.be/fPHxBQzaAzI

Filled Puff Pastry Pillows

For the filling:

Take some oil on a pan, add diced onions and saute until brown. Add peas and tiny diced potatoes. Add salt, some cumin, turmeric and garlic powders. Stir fry until potatoes are cooked. Add some wedges of laughing cow cheese... I used pepper jack.

For shell:

Take one package of Pepperidge Farm puff pastry sheet. Thaw the sheets and preheat oven to 400F. Lay out the sheets. Cut each sheet into 12 rectangles. Line cookie sheets with parchment paper and lay out rectangles. Bake for 15 minutes or until puffed like pillows. Take out of oven, make holes at the center of the pillows gently with teaspoon and put in 1-2 teaspoons of filling in each. Bake for another 15-20 minutes or until golden brown like in photo.

I'm sure it'll work great with many other filings!

Daal (lentils) and Pumpkin Soup

Made this as a soup for 11-12 people... below is exactly what I did, will have to adapt for smaller portions.

Mix 2 cups masoor daal and 1 cup moong daal (or red and yellow lentils), wash and soak lentils in water for 30 minutes. Put on stove with lots of water. Simmer with 1.5 teaspoon turmeric powder until lentils are cooked. Add salt. Add cumin powder, one jar patak's mild curry sauce, 15 oz pure pumpkin puree, kaffir lime leaves. Let cook another 30 minutes. Soup will be thick so add chicken stock to make more volume... I added about half a large box. Add cilantro and heavy cream.

Taste and add salt or other spices as you need. Daal is very forgiving and you can play around with quantities/ingredients :)

I kept it in a crock pot on warm for 4-5 hours for convenience, but think it enhanced the flavor more!

Another smoothie

Green smoothies look almost too unappetizing to post but many of them are so delicious I want to save and share the recipes. In one serving, this one has:

One avocado

Cup of raspberries

Half cup of carrots 

One navel orange

Fresh Smoothie

Delicious and super refreshing dairy-free smoothie...

For each serving,

One orange

Half cup fresh raspberries

Half cup carrots

Cup of spinach

Ice

Blend in nutri ninja.

Garam Masala Daal

Soak lentils in water for 30 minutes. Take saucepan and add lentils, water, green chilies and chopped onions. Add turmeric and salt. Cook on medium heat until lentils are cooked. Divide soup into halves. Use hand blender to blend half and then add back the other half for texture. Sprinkle with garam masala and cumin powders. Add cilantro. Serve!

Green Smoothie

For each serving:

1/2 avocado

1/2 cucumber

1/2 orange 

Cup of spinach

Blend in Ninja single serving cup. 

I'd recommend adding a full orange or an apple or some orange juice to make it sweeter/tastier

Challah and Milk Bread

Challah bread... Next time i want to add twice the honey.... Also make the recipe into two so strands are not too thick, and tent with foil to keep from Browning too much.

Recipe from: http://toriavey.com/how-to/2010/08/challah-bread-part-1-the-blessing-and-the-dough/

Milk Bread Buns... recipe from: http://www.instructables.com/id/Asian-Sweet-Bread-Hong-Kong-Pai-Bao-Hokkaido-Mil/

I didn't like ot very much... nit soft ad sweet like I had hoped.

Kadahi Chili Spice Chicken

Rub diced chicken breast pieces with cumin, coriander, cayenne, garam masala, garlic and ginger powders and set aside.

Heat oil and add whole cumin, coriander, peppercorn and dry red chilies. When seeds splutter add diced onion and mined garlic. Cook until browned. Add tomato paste, and cumin, coriander, cayenne, garlic, ginger and garam masala powders and stir fry until spice saice thickens and separates from oil. Add chicken, green chilies and salt, and stir on high heat until it looks like picture. Add fresh cilantro and serve.

Easy Chicken Tikka Masala

Mix cumin, coriander, ginger, garlic, garam masala, black pepper and cayenne powders (about half teaspoons each). Cut chicken breast (2 pieces) into bite size pieces and add salt and spice mix. Heat 3-4 tbsp of oil in a pan and cook chicken until done and set aside.

In the same oil, add half of one onion diced, 2 tsp minced garlic, 3 curry leaves, and 2 green chilies chopped or slivered. Add 3 cloves, 1 cinnamon stick, 3 cardamom pods, 4 black peppercorns and stir until onion is browned. Add tomato paste (6oz can), 2 tbsp brown sugar, 1 tsp garam masala, 1 tsp cumin, 1 tsp coriander, 0.5 tsp turmeric, 1 tsp cayenne, 1 tsp paprika, pinch of fenugreek powder and salt and keep stirring on low heat for sauce to thicken. Add a cup of heavy cream slowly while stirring. Add the cooked chicken and fresh cilantro. Sprinkle 0.5 tsp garam masala and 1 tsp ghee. Cook on low heat few more minutes.

mother of all thai curries

We've been trying to recreate the Penang curry recipe from Taste of Thai, Fayetteville for years. We've gotten good curries but none of them exactly like the one. Today was attempt number 555 and although it is not the same as their's, this is the best Thai curry I've made or had.

Here's the recipe: Put pan on stove and add peanut oil, just enough to cover the bottom. Dice Thai ginger and put in pan along with kaffir lime leaves, basil leaves, and Thai chillies. Let the flavors infuse into the oil. Add Mae Ploy pastes: red curry, penang curry and yellow curry- equal amounts of each and stir. Take a can of coconut milk and add about quarter cup of the coconut milk and stir. Add salt and brown sugar. Add Jiff creamy peanut butter and rest of the coconut milk and stir. Add a dash of fish sauce. Add crushed red pepper to increase heat.

Separately, add salt and cayenne to shrimp. Take little oil in a pan and fry the shrimp until cooked. Then add shrimp to the curry. Let sit on low heat for about 5 minutes.

Enjoy the amazing shrimp curry.

Some of the ingredients I used....

Butternut Squash Soup

Peel and cut butternut squash into one inch cubes- about 2 lbs. Take 32 oz chicken stock in saucepan. Add cubed butternut squash, 1.5 diced onions, 0.5 teaspoon nutmeg powder, 0.5 teaspoon paprika, sprinkle of cinnamon, sprinkle of cayenne, salt to taste, and simmer until squash is temder... about 45 minutes.

Add 2 tablespoon butter and handful of cilantro (optional). Blend... I used an immersion blender.

Serve!

If you like it creamy, add 1/8 cup milk or cream in each serving. Use a dollop of sour cream if you like.

"Dali Shrimp" inspired by PF Chang's Dali Chicken

Sprinkle shrimp with chili and turmeric powders and salt.

Fry in wok in oil until red and set aside.

In wok, add more oil if necessary.

Add sliced onions, julienned green chilies and thinly sliced potatoes.

Sprinkle with more turmeric and chili powders and salt to taste.

Stir on medium heat until potatoes are almost cooked.

Add siracha and soy sauce.

Stir until potatoes are cooked.

Add shrimp and dried red chilies.

Nutella Mug Cake

Not sure why I never tried to make a mug cake before but OMG it's delicious! try at your own risk because it is TOO EASY!

the recipe is from: http://www.babble.com/best-recipes/nutella-mug-cake/

Alton Brown' French Toast with Syrup

Recipe: http://www.foodnetwork.com/recipes/alton-brown/french-toast-recipe/index.html

Chingri Malaicurry with Tomatoes

Dim Korma

Sheekh Kabab and Aloo Chips

Pepper Jelly Cheese Dip

Take shredded cheddar, chopped cilantro and slivered almonds or chopped pecans in a bowl. Add enough mayo to bond ingredients. Spread hot pepper jelly on top. Chill.

Enjoy with crackers...

Shrimp Curry

Take raw shrimp. Sprinkle with Cayenne and Turmeric Powders. Heat oil in wok and fry shrimp until cooked and set aside.

Using the same oil, add minced onion and garlic. Sauté until browned. Add green chilies and salt. Add cayenne powder and ginger powder. Keep stirring on medium heat. Add spoonfuls of water every minute or so... this will prevent drying up or burning of spices. Sauce consistency should be like posted picture. Add the fried shrimp. Stir fry. Sprinkle with garam masala powder and chopped cilantro. Enjoy!

Shrimp MalaiCurry

Heat mustard oil. Fry shrimp and set aside. In same oil, add finely chopped onions and garlic, and grated ginger. Add bay leaf and dry red chilies. Stir fry until onion starts browning. Add turmeric and red chili powder and a pinch of garam masala. Stir fry for a few minutes. Add coconut milk. Cook for 5-10 minutes. Add shrimp, salt and a little bit of sugar. Keep on low heat for 20 minutes. Add green chilies at the 15 minute mark. Serve and enjoy!

Lemon Strawberry Salad

Slice strawberries thinly. Add lemon juice and sugar and let sit to macerate for couple of hours.

Add Shaan Fruit Chaat Masala to the strawberries and mix.

I used baby spinach and arugula for greens. Add the strawberries and liquid to the greens.

Add pine nuts and pecans.

Enjoy!

Basil Fried Rice

Cook white rice in rice cooker. I used Basmati.

Take peanut oil and butter in wok. Add julienned onions and green and red chilies. Add chopped garlic and grated ginger. Add basil leaves.

Beat eggs and add oyster sauce to eggs. Add half the eggs to the wok and keep stirring till egg is cooked and scrambled.

Make sure there is enough oil for rice, if not add more. Add salt and little bit of sugar. Add the white rice and keep stirring. Add the remaining eggs, stir until cooked and serve.

Enjoy.

Mini Cheesecakes

Recipe from Missy...


Makes 15 cheesecake cupcakes.

2 boxes of cream cheese
1 cup sugar
2 eggs
1 teaspoon vanilla
3/4 cups chocolate chips
15 Nilla wafers

Preheat oven to 350F

Take cupcake pan and line with paper liners.

Mix all ingredients (except wafers) in electric mixer. Place a Nilla wafer in each cupcake liner. Top by spooning in cream cheese mixture. Bake 20 minutes. Cool completely before enjoying.

Cashew Nut Chicken Salad

Chop tomatoes, green chilies, red onions and cilantro and set aside.

Fry cashews in oil until light brown, drain and set aside.

Slice chicken thighs. Add cornstarch, salt, pepper, garlic powder, red chili power, dried red chilies and soy sauce to chicken and fry until cooked through. Drain oil and add to cashews.

Add the chopped veges and herbs. Squeeze in lemon juice.

Toss everything together.

Serve.

chili rubbed chicken with piri piri sauce

withholding the recipe because it did not turn out too well... but it looked good!

Strawberry Vanilla Cake

Gyros

fff

Bought the pita bread and gyros. Pan seared both.

Tzatziki Sauce:

Strain plain yogurt. Add grated cucumber, olive oil, dried mint, salt, lemon juice, and finely chopped green (optional). Stir.

Add gyros to pita. Top with sauce and feta cheese.

Taneem's Super Cheesylicious Grilled Cheese Sandwich

Yummm!

Jeera Chicken

It's cumin night!

Take one whole chicken and cut up.
Heat oil and add generous amount of cumin seeds.
Also add whole peppercorns and cardamoms.
Stir.
Add finely chopped onions.
Add whole cloves of garlic and grated ginger.
Fry until browned.
Add dried red chilies.
Add ground coriander and ground cumin.
Add chicken and salt.
Stir fry on high heat until well browned.
When chicken is almost cooked through, add scant chicken stock.
Lower heat, cover and cook. Stir occasionally.
When chicken is cooked through, uncover and wait for liquid to completely evaporate.
Oil and spices will remain.
Separately, chop some chilies, cilantro, coriander seeds and cumin seeds in a food processor.
Sprinkle this rub on chicken.
Serve.

Jeera Polao

Wash and soak rice.
Heat oil and ghee.
Add cumin seeds, whole black peppercorn and dried red chilies.
Fry for few minutes.
When seeds sputter, drain rice and add to oil. Stir fry for 3-5 minutes.
Add grated ginger.
Add salt and water (double the amount of rice).
Wait until water comes to a boil.
Cover and cook on low heat for about 20 minutes.
Serve!

Chinese American Chopsuey

Tiramisu Layer Cake

Thanks to David and Jackie for the recipe!

Prep Time: 5 Minutes​​Cook Time: 20 Minutes​​Ready In: 2 Hours​Servings: 12
INGREDIENTS:
CAKE: - prepare the night before
1 (18.25 ounce) package moist white cake mix
4 teaspoon instant coffee powder dissolved in ¼ cup of water
3/4 cup coffee or espresso
2 tablespoon coffee flavored liqueur
FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
FROSTING:
2 cups heavy cream
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
2. Prepare the cake mix according to package directions. Divide 1/3 of batter in one pan, Stir instant coffee into remaining batter; pour into 2 pans.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. In a measuring cup, combine brewed coffee and 2 tablespoon coffee liqueur; set aside.
5. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate. DO NOT BEAT MORE THAN 5 MINUTES!!!
6. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture. DO NOT BEAT MORE THAN 5 MINUTES!!!
7. To assemble the cake: LAYER THE CAKES UPSIDE DOWN! Place one coffee cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, and then spread with half of the filling mixture. Top with plain cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
8. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar. Better results with regular chocolate rather than baker’s chocolate.

*i think you can use sweetened coffee in place if coffee liqueur

Stuffed Potatoes and Eggplant

Purple Delight: Beets, Purple Potatoes and Eggplant Curry

Chicken Roast

		Chicken
Ghee	2 1/2 cups	Onion (sliced)	4 counts
Onion	1.5 cup	Garlic paste	1 tab spoon
Ginger paste	4 tab spoons	Mace paste	¼ tea spoon
Nutmeg paste	½ count	Cinnamon paste	1 teaspoon
Cardamom paste	½ teaspoon	Cloves paste	3 counts
Salt		Sugar	1 tab spoon
Lemon juice	2 tab spoons	Plain yogurt	1 cup
Milk	2 cups	Keora or Rose Water	2 tab spoons
Saffron	Lemon yellow color

Heat the ghee and add the sliced onions. When browned, remove half the fried onions. After few minutes put the chicken in and fry until golden brown. Mix the yogurt with other spices and add to the pot. Stir and cover. The chicken will release water. When the water dries up and the chicken is cooked, stir in high heat until the sauce thickens and the ghee separates. Add the reserved fried onions, sugar, lemon juice and keora and keep stirring for a few more minutes.

This can be made into Morog Polao by mixing this with polao.

Mushroom Stir Fry in Butter

Heat butter in wok. Add cumin seeds.

Slice onions and fry until brown.

Slice potatoes thinly and add to the wok. Add salt and pepper. Stir fry until cooked.

Add the mushrooms and season more if needed. Stir fry in highest heat setting until browned and slightly charred and color resembles picture above.

Sliver green chilies and add.

Recipe from Shamima Bhabi (with the addition of cumin seeds and green chilies).

King Prawn in Coconut Milk

Salt and fry the shrimp in oil until red color appears.
In the same oil add two pieces of star anise, cumin, bay leaves, cinnamon stick, black pepper, pinch of mustard seeds and let it sizzle.
Dice onions and add to the oil. Fry until golden brown.
Add turmeric, red chili powder, and pinch of cumin powder and stir for couple of minutes.
Add salt and a can of coconut milk.
Let it simmer and cook until the oil separates and it looks like picture above.
Add the shrimp and  sugar (to taste) and cook on low heat for 15-20 minutes until sauce thickens and the flavor develops.
Optionally, add two green chilies and cover and cook on low heat for the flavor to infuse.
Sprinkle half to one teaspoon (to taste) of garam masala. Stir and keep on low heat for 10 more minutes.
For a little extra decadence- add a tablespoon of ghee. Yummmmm!
Enjoy!

Carrot Orange Pineapple Juice

Handful Baby Carrots
One Orange
Quarter Pineapple

"Best Chocolate Chip Cookies"

Recipe adapted from: http://allrecipes.com/Recipe/best-chocolate-chip-cookies/detail.aspx
Ingredients

• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 eggs
• 1 teaspoon vanilla extract
• 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoons hot water
• 1/4 teaspoon salt
• 1 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the egg. then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and chocolate chips. Drop by large spoonfuls onto ungreased pans and flatten slightly.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Apple Cucumber

2 Granny Smith Apples

1 Cucumber

Pineapple Apple Carrot

1/2 a pineapple

1 apple

3 carrots

Juice!!!

 

I don't eat fruits and vegetables. It's a confession. I think that might be linked to why I keep getting sick... so in an attempt to get more nutrients into the system I got my new kitchen sidekick... the Breville Juice Extractor. And the big book of juices. Now I'm just hoping I'll give myself 5 mins every morning to make juice!

The fruits juices are obviously delicious, but I'll try to add some veges to most of them... maybe one day I'll graduate to green juice (kale, spinach, etc)

French Onion Soup and Roasted Baby Potatoes

Soup: I followed Tyler Florence's French Onion soup: http://www.foodnetwork.com/recipes/tyler-florence/french-onion-soup-recipe2/index.html

Potatoes: Followed recipe from Giada de Larentiis: http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-baby-potatoes-with-herbs-recipe/index.html

Snap Peas in Kadhai "Paneer"

Ingredients:

Red chilies

Coriander seeds

Garlic paste

Ginger paste

Tomato paste

Mozzarella Cheese or Cottage Cheese

Curry Leaves

Salt

Directions:

Grind the red chillies and coriander seeds.Heat oil in wok and add garlic paste. Saute till brown. Add the gound red chillies and coriander. Saute. Then add green chillies and ginger. Saute for about 30 seconds. Add tomato paste and stir. Add curry leaves, salt and garam masala. Add the snap peas and stir fry. Cook until they are cooked through. I added bits of sliced mozzarella as I didn't have paneer. Let the cheese melt and serve!

I adapted this recipe fom the Kadhai Paneer Recipe in The Indian Menu Planner

Gateau de Crepes

Saw a crepe cake on Best Thing I Ever Ate on Food Network and have been dreaming about it since then. Here's my Gateau de Crepes from Smitten Kitchen's Recipe: http://smittenkitchen.com/2007/06/having-my-cake/

I followed most of the directions. I did not use Kirsch or confectioner's sugar. I halved the recipe and I did not wait overnight or check the temperature before adding butter. I think following the instructions would have made it even better- but it was wonderful anyways! Making it was a labor of love- and probably will not be making another one for a while.

For the crepe batter:

6 tablespoons butter
3 cups milk

6 eggs

1 1/2 cups flour
7 tablespoons sugar

Pinch salt

For the vanilla pastry cream:
2 cups milk
1 vanilla bean, halved and scraped
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tablespoons butter

For assembly:
Corn oil
2 cups heavy cream
1 tablespoon sugar or more


1. The day before, make the crepe batter and the pastry cream. Batter: In a small pan, cook the butter until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.

2. Pastry cream: Bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove bean. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
3. In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.
4. Assemble the cake the next day: Bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.

5. Pass the pastry cream through a sieve once more. Whip the heavy cream with the tablespoon sugar and the Kirsch. It won’t hold peaks. Fold it into the pastry cream.

6. Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners’ sugar. Slice like a cake.

"Nasi Goreng"

This recipe was from http://www.food.com/recipe/indonesian-fried-rice-nasi-goreng-35551 but I altered it as I didn't have shrimp paste or the time to add meat.

Ingredients:


2 cups Trophy Basmati rice , cooked
2 tablespoons oil
2 egg, lightly beaten

0.5 large onion, peeled and sliced

2 cloves garlic, peeled and sliced
3 red chilies, sliced

1/2 teaspoon salt

1 tablespoon sweet soy sauce
sliced cucumber (to garnish)

sliced tomato (to garnish)

bunch of spinach, optional

Directions:

Stir the rice with a fork to separate the grains.

Heat the oil in the wok and fry the onion, garlic and chilies until the onion is tender. Beat the egges and pour in, stirring to scramble. Add the spinach.

Increase the heat to high and add the rice, salt and soy sauce, adding a little oil if necessary, stirring constantly until well mixed and heated through.

Garnish with cucumber, and tomato. The fresh cucumber really makes a diffeence!