Vegetable Fried Rice Recipe

Yummy and health benefits to this simple recipe for 
vegetable fried rice. This is so 
comfortable recipe for both male and
  • 2 tablespoons oil for stir-frying
  • 1 teaspoon minced fresh ginger
  • 1 medium onion, diced
  • 1/2 cup frozen corn or peas
  • 1/2 red bell pepper, deseeded, diced
  • 3 1/2 cups previously cooked scented rice
  • 2 teaspoons soy sauce or to taste, or thick soy sauce, vegetarian oyster sauce, or a combination
  • Black pepper, to taste
  • 3/4 cup cashews
  • 1 green onion, finely chopped
  • Salt to taste, optional
Heat oil in preheated wok on medium-high heat. Add ginger, stir until fragrant. Add onion, stir-fry for about 2 minutes, until softened.

Push the onion to the sides of wok. Add the frozen corn or peas in the middle, and stir-fry for 1 minute. Push to sides, add red bell pepper in the middle and stir-fry for 1 minute.

Add rice in middle of the pan. Stir until heated through (about 2 minutes), using a spatula to turn and move the rice around the pan. (Note: You can remove the stir-fried vegetables before adding the rice if the pan is too crowded, and then add them back before adding the seasonings. It's generally not necessary though, since the rice is already cooked and just needs to be heated through).

Deep-fried Chicken Wings

Deep-fried chicken wings are coated with soy 
sauce based sauce. Split them at joint before
Deep-fried Chicken Wings
  • 16 chicken wings
  • 2 tsp grated ginger
  • 1 Tbsp sake
  • salt and pepper to season
  • katakuriko (potato starch) or corn starch for coating
  • 2 Tbsp white sesame seeds
  • For sauce:
  • 3 Tbsp soy sauce
  • 1 Tbsp sake
  • 3 Tbsp mirin
Mix all ingredients for sauce in a large skillet and bring to a boil and stop the heat. Set aside. Make a cut along the bone of each chicken wings and put them in a bowl. Put grated ginger and sake over the chicken and mix well. Let it sit for about five minutes. Place chicken wings on paper towels and season with salt and pepper on both sides. Lightly coat chicken wings with katakuriko starch. Heat oil in a deep skillet to about 340 degrees F. Fry 4 or 5 chicken wings at a time until cooked through and golden brown. Drain on paper towels. Coat fried chicken with the sauce in the skillet. Sprinkle sesame seeds.