Fried Rice-1-2

I’ve had countless requests for this recipe so I had to finally buckle down and give the masses what they want.  Truth is fried rice isn’t in my usually rotation of dishes that I make for for family; it’s more of a special occasion meal but I would do anything for you guys!  I mean who doesn’t love fried rice?  It’s quick, simple and delicous.

Fried Rice-1There are a few steps that are important to follow when making fried rice.   Make sure to prep all ingredients before you start the cooking because once the cooking process has started you won’t have time to stop and chop anything!   Next is to make sure the rice is cold.   If you’re using freshly cooked rice, simply spread it out on a baking sheet and allow to cool completely before using.  It is also important to under cook the rice just a tad bit, this prevents it from becoming mushy in the cooking process.   Follow these simple tips and you will be a master at fried rice.  Now enjoy! Fried Rice-1-3

Author: Jehan P.
Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Serves: 6
  • Mix 2 cup raw chicken cut into 1 inch pieces ( I used thighs) with:
  • 1 tsp crushed garlic
  • ½ tsp crushed ginger
  • ¼ tsp red pepper flakes
  • 1 tbsp hoisin sauce
  • 1/8 tsp 5 spice powder
  • 1 tbsp soy sauce
  • ½ tsp salt
  • 6 cups cooked rice(cold)
  • ½ tsp 5 spice powder
  • 2 tbsp soy sauce
  • 4 scallion, finely chopped
  • 1 tbsp crushed garlic
  • 1 tsp crushed ginger
  • 1 ½ cup frozen peas and carrots mix
  • 2 tbsp canola oil
  • ½ tsp sesame oil
  1. Place chicken in a bowl with garlic, ginger, red pepper flakes, hoisin sauce, 5 spice powder, soy sauce and salt.
  2. Next spread rice on a baking sheet and sprinkle soy sauce and 5 spice powder and mix with a fork.
  3. In a wok or high heat add 2 tbsp canola oil and sesame oil.
  4. When oil is hot add chicken and stir-fry for 2-3 minutes.
  5. Add carrots and peas and stir-fry for 2 minutes.
  6. Next add 1 tsp ginger, 1 tbsp garlic and rice then stir-fry for 3 minutes. Remove from heat and sprinkle with scallion. Serve warm.

It is ok to cook the rice the same day, just make sure the rice is completely cold and undercooked just a bit.
Prep all of the ingredients before starting the cooking process because once you start cooking you won’t have time to stop and cut anything as it’s a fairly quick process.



When it comes to fried fish, I know exactly how I like it.   It must be well seasoned with a tad bit of acidity but never overpowering the natural flavor of the fish and this recipe fits the bill.   This is a dish that is rarely cooked in my household and that’s due to the fact that it’s fried; I try not to cook fried foods too often, but every now and then one must satisfy that inner craving for a bit of guilt and grease.   I lightly seasoned the fish with a combination of cilantro, garlic, pepper and lime juice, I also seasoned the flour which provided another layer of flavor.   It’s amazing how the simplest things can be so good.  While I was at it, I fried up a couple of sweet plantains and the combination was simply divine!  Enjoy.



Fried Fish and Sweet Plantains

Author: Jehan P
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Serves: 4
  • 4 whole Porgie or Snapper
  • Juice of 1 lime
  • 1 scallion, finely chopped
  • 2 cloves garlic, finely crushed
  • Small handful of cilantro
  • About 1/8 of a habanero or scotch bonnet pepper without the seeds
  • 1 tsp salt + ½ tsp salt for flour
  • 1 cup flour
  • ½ tsp garlic powder
  • 1/8 tsp black pepper
  • Canola oil
  • 2 ripe plantains, peeled and sliced
  • Pinch of garlic powder
  • Salt to taste
  1. To make the plantains: Place slices of plantain flat on a surface and sprinkle with a pinch of garlic powder.
  2. In a large frying pan over medium heat, pour canola oil about 1 inch in depth.
  3. Heat oil over medium fire until hot then place plantain slices in the oil and fry until golden brown, turning once.
  4. Place on a plate lined with paper towel then sprinkle with salt to taste.
  5. To make the fish: Place scallion, garlic, cilantro and habanero pepper in a mini chopper and pulse until it becomes a paste.
  6. Place each cleaned, gutted and scaled fish on a cutting board and slice each side with a sharp knife.
  7. Next place fish in a large bowl with lime juice, salt and seasoning mixture, making sure to rub the insides of the fish with seasoning. Allow fish to sit for at least 4 hours.
  8. While plantain is frying place flour, garlic powder, black pepper and ½ tsp salt on a large plate. Light coat fish with flour on both sides making sure to remove excess by tapping the fish gently on the plate.
  9. Gently place fish into oil. Once one side is brown, carefully flip the fish to the other side and allow it to brown.
  10. Remove from oil then place on a paper towel lined plate.
  11. Repeat until and the fish is fried.

2 tablespoons of green seasoning can be used in place of the cilantro, garlic, scallion and pepper paste.
Ripe plantains are easy to spot, there are usually yellow with black spots and slightly soft.
To peel the plantain, cut of both ends then slice just the skin from one end to the other then peel.






Its grilling season and I’ve been doing a lot of grilling lately, so much so that I recently purchased a stovetop grill and I’m looking to purchase a table top charcoal grill.  A bit much I know, but a small charcoal grill comes in handy when grilling small amounts of food.  It’s all about convenience and ease. 


To christen my new stovetop grill, I prepared beef kebabs with a simple marinade that’s readily available in any pantry.  If beef isn’t your thing, you can substitute any other type of meat such as pork or chicken.   I used rib eye steak which was very tender even when cooked all the way through, it was juicy with a slightly sweet and savory flavor.   It’s the perfect recipe for summer entertaining; quick and simple yet impressive.


Beef Kebabs
Author: Jehan P
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 8
  • 3 lbs steak cut into 1 inch cubes(I used Ribeye)
  • ¼ cup olive or canola oil
  • ¼ cup red wine vinegar
  • ½ tsp red pepper flakes
  • 1 tsp garlic powder
  • ¼ tsp cumin
  • 2 tbsp brown sugar
  • 2 tsp salt
  • 1 tsp finely chopped cilantro
  1. Place beef in a large ziplock bag.
  2. Add all other ingredients to in a jar, cover the jar and shake until combined. You can also whisk the ingredients vigorously until combined.
  3. Pour marinade into ziplock bag with meat. Mix until meat is well coated, seal and let sit for 2-4 hours.
  4. After meat has marinated, place onto skewers, then grill 5 minutes per side until done. You can adjust the cooking time based on your preference of how you like your steak cooked eg. rare, medium, etc.
  5. Serve warm.