fried rice

Basmati Rice Medley

One of my favorite things to eat is rice and I am always looking for new ways to make it more exciting. Thanks to one of my favorite grocery stores ‘Trader Joes’ I found just what I needed to up my rice game. I found a colorful package of rice which contains a blend of Aged Indian Basmati Rice, Wild rice, Dehydrated garden herbs and vegetables.What I liked about the little package of gold compared to other rice blends is that it does not contain salt , preservatives or ingredients with names I cannot pronounce. If you happen to be at Trader Joe’s I recommend you pick up the Basmati Rice Medley package.
I decided to serve the rice with roast chicken and sweet plantains. Although the rice has some vegetables in it, I added more fresh vegetables from my kitchen for more nutritional value. The end result was delicious and has become a regular on my weekly rotation.

2 cups Basmati rice Medley
4 cups chicken broth
1 tbsp olive oil
1 small yellow onion chopped
2 cloves garlic minced
1tsp fresh ginger minced
4 sticks of asparagus sliced
5 button mushrooms sliced
11/2 tsp curry powder
1 tsp cumin
1/4 cup cilantro chopped
1 green onion chopped
salt and pepper to taste


  • In a heavy saucepan combine rice, chicken broth, olive oil and bring to a boil. Reduce heat, cover with tight fitting lid and and simmer for 15 minutes. Once rice is cooked remove from heat and let is cool . I like to make my rice the day before or in the morning so it is not too soft and mushy when I mix it with the vegetables later on.
  • In a large pan or wok heat a little olive oil.  Add garlic,yellow onion and ginger and cook until onions are tender (about 1 min). Add curry powder and cumin to onion mixture and cook for another minute.
  • Add a mushrooms and asparagus and cook for about 3 minutes. Make sure not to overcook asparagus, it should not be soggy but have a crunch to it.
  • Add about a 1 tsp of olive oil to the pan then add rice. Cook rice until it is heated up and combined with the other ingredients.
  • Add cilantro and green onion to rice mixture and remove from heat.
  • Serve with chicken or any seafood of your choice. I served mine with roast chicken , boiled plantains and cherry tomatoes.You can also eat this alone if you are not a meat eater.

Fried rice with tofu

I love fried rice from Chinese restaurants so much that I have tried to imitate the dish a few times with little or no success.Although my attempts tasted good they always seemed to be missing something.After doing some research online I have finally figured out how to make fried rice that resembles take out fried rice except a little healthier.I prefer to use leftover rice as it is not to soft and mushy however you can use freshly made rice if you wish.This recipe is full of flavour and tofu can be substituted with chicken or shrimp.

2 cups uncooked basmati rice
1 1/2 cup firm tofu cubed
2 eggs beaten
1 cup green onions sliced
1 cup frozen peas and carrots
1 tsp ginger & 2 tsp garlic minced
1 tbsp curry powder
3 tbsp light soy sauce
1 tbsp oyster sauce
1/2 teaspoon sesame oil
1/4 cup olive oil


  • Cook rice per package directions and set aside.
  • Heat olive oil in a large wok and add tofu.Cook tofu for about 7 minutes or until lightly browned and remove from wok.
  • Add eggs into wok,make sure you break egg into small pieces and remove from wok when done.
  • Add 1 tbsp olive oil and saute’ onions, peas, carrots, garlic, ginger and curry powder for 3 minutes.
  • While veggie mixture cooks, mix soy sauce, oyster sauce and sesame oil.
  • Add cooked rice to wok and cook for 2 minutes, make sure to stir it constantly to prevent sticking.
  • Add tofu ,egg, soy sauce mixture and cook for a minute.
  • Garnish with thinly sliced green onions if you like.

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