Friedrice-1-4Hey all, welcome!  Be sure to follow me on Instagram and Facebook.

Here’s a quick and simple recipe for when you’re in the mood for takeout.   All it takes is 15 minutes to make this delicious Vegetable Fried Rice.  I served this along with Chinese BBQ rib tips for lunch on Sunday and it was a hit.

Friedrice-1-7 The key to making the perfect fried rice is to slightly under cook the rice and make sure that it’s completely cold before you start cooking.  If you’re cooking the rice the same day, simply spread the warm rice on a sheet pan until room temperature then place into refrigerator until cold.  What I love about Vegetable Fried rice is not only the ease but that these ingredients are always in my pantry.   I hope you enjoy it as much as we did!

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TAKE-OUT AT HOME: VEGETABLE FRIED RICE

Recipe Type: 10 minute meal
Cuisine: Guyanese Chinese
Author: Jehan P
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 6 cups cold rice
  • 1 cup shredded carrots
  • 1 cup frozen peas
  • 1 tbsp crushed garlic
  • 1 tsp crushed ginger
  • 2 tbsp soy sauce
  • ½ tsp sesame oil
  • 2 tbsp canola oil
  • ½ tsp 5 spice
  • ¼ tsp red pepper flakes
  • 1 tsp salt
  • Scallion to garnish
Instructions
  1. Place wok over high fire and add sesame and canola oil.
  2. When oil is hot add garlic and ginger and stir fry for 10 seconds, then add carrots and peas. Stir fry for 1 minute.
  3. Add rice, 5 spice, red pepper flakes, soy sauce and salt. Mix well to evenly coat rice.
  4. Stir fry for 3-5 minutes, until rice is hot. Remove from heat, then add scallion to garnish.

 

 

 

      Pelau-1-8

 

Hey all, welcome!   Be sure to follow me on Instagram and Facebook.

Have you ever made a dish so incredibly good but at a loss as to what to call it?  That was my predicament.   I had an intense craving for some type of a one-pot rice dish so turned to Pinterest for inspiration.  Now let me tell you, Pinterest has become my guilty pleasure.Pelau-1-2 Once my son goes to sleep at 8 pm, I return the house to order, grab my Kindle and the remote and sink into a mindless zone of pinning and watching reality TV.   It helps me to unwind, and ever so often a glass of wine/rum is thrown into the mix.Pelau-1-3 

As I was browsing Pinterest and the endless rice dishes, I was drawn to Jambalaya and Pelau.   Jambalaya is a Louisiana Creole dish with French, Spanish and Caribbean influences that’s a mixture of rice, meat, spices and vegetables.Pelau-1-4 Pelau, which hails from the Islands of Trinidad and Tobago, is a mixture of meat, beans, vegetables, coconut milk and spices.   Both were equally as enticing, so what was a girl to do?  I took a little inspiration from both dish and made a Jam-Pelau-alaya…..that’s what I’m calling it.  Pelau-1-650 percent Caribbean and 50 percent Louisina but 100 percent delicious.   Don’t be intimidated by the long list of ingredients because this is truly a simply dish to make and it only requires one pot.   It doesn’t get any easier than that.   I may or may not have had 3 bowls back to back.   Yes it’s that good.  Pelau-1-7

 

Chicken, Shrimp and Chorizo “Pelau”

8 oz shrimp, peeled and deveined

1 chicken breast, cut into 1 inch pieces

½ lb chorizo sausage, cut into thin slices

½ red bell pepper, finely chopped

½ green bell pepper, finely chopped

1 medium onion, finely chopped

1 stalk celery, finely chopped

3 cloves garlic, crushed

2 tbsp canola oil

¼ cup sugar

1 bay leaf

8 sprigs thyme

2 tbsp ketch

1 cup coconut milk

2 ½ cup chicken stock

2 ½ cup long grain rice

4 scallion, finely chopped

Freshly chopped parsley to garnish (optional)

Seasoning for Shrimp and Chicken

1 tsp salt

1 tsp granulated onion powder

½ tsp paprika

½ tsp black pepper

1 tsp finely chopped thyme

1. Place shrimp and chicken in two separate bowls then add half seasoning mixture to shrimp and half to the chicken and set aside.  

2. In a large pot over medium heat, add canola oil and sugar.  Cook until sugar has melted and become a dark brown (not black).  It is important to watch the pot because once the sugar melts it can burn rather quickly. 

3. Next add chicken and chorizo to the pot and stir to coat with the sugar mixture.   Cook for 2 to 3 minutes, stirring frequently to prevent it from burning.   Add green bell pepper, red bell pepper, onion, celery, garlic, thyme, ketchup and bay leaf to the meat mixture then stir.  Cook until vegetables have soften, about 5 minutes.  

4. Next add rice, coconut milk, chicken stock and scallion.  Stir to combine.  Bring to a boil then lower heat to a simmer.  Cover the pot and allow to cook for 15 minutes.  

5. Remove cover and add shrimp on top of the rice, then cover pot once again and allow to cook for an additional 10 minutes.  By adding the shrimp last will guarantee perfectly cooked shrimp, if cooked too long it will become rubbery.  

6. Next remove from heat and stir well.   Garnish with freshly chopped parsley. 

 

 Pone-1-6    Pone-1-10Let me start by saying I was never a lover of cassava pone.   It wasn’t the taste that was the issue, it was the texture.  I absolutely loved the crispy ends and bottom, but when it came to the thick, gel-like middle I would shy away from it.Pone-1-12

Pone-1-11After years of not eating cassava pone, I decided to give it a second chance and had a light bulb moment.   Instead of making a thick pone, similar to cake, simple make thin bars.   This would ensure that there would be a higher ratio of crispy, crunchy edges to middle.  Pone-1-31

This is how cassava pone should be made.  Needless to say I could not stop snacking on these sweet little squares of perfection as taste of brown sugar, nutmeg and cinnamon danced across my tongue.   Whether thick or thin, the flavor is outstanding.    

  How do you prefer your cassava pone?  Thick or thin?

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Cassava Pone

2 cups grated cassava

1 cup fresh grated coconut

1 cup brown sugar

4 tbsp melted butter

½ cup milk

¼ tsp ground nutmeg

1 tsp cinnamon

½ tsp fresh ground ginger

1 tsp pure vanilla extract

Preheat oven to 350 degrees.  Put all ingredients in a large bowl and mix well to combine.   Pour into a greased 9 inch pie or cake pan.   For a thicker pone use a smaller pan.   Place into preheated oven and bake for 50 minutes or until golden brown. 

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