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We Heart Ramen

15 Apr

I am a college student but here in UC Davis I don’t eat instant ramen very often. The Dining Commons (DC) is just that good and convenient enough that I don’t have to cook up ramen. However, this really cool infographic was brought to my attention:

We Love Ramen Infographic
Created by: HackCollege.com

Original link: http://www.hackcollege.com/blog/2012/2/27/infographic-we-love-ramen.html

Isn’t it cool? I thought so too and decided to make my own version of ramen. Granted this isn’t going to be super healthy but I did my best.

My ramen with egg and vegetables (red/black/green things). Photo taken using my smartphone's app called "PicsArt"; setting: Pastel.

Nell’s Quick Ramen

Ingredients

  • 1 package of ramen
  • 1 egg, boiled (takes 5-7 minutes, depends on how well you want the egg to be cooked)
  • 1/2 cup frozen vegetables, thawed
  • ground cayenne pepper OR freshly ground black pepper to taste (optional)

Ramen Ingredients

Procedure

  1. Cook ramen according to package. Usually this means 2 cups of boiling water per 1 package of ramen. Cook ramen in boiling water for 3 minutes (or package’s required time).
  2. Thaw and warm up frozen vegetables in microwave. For my microwave, it took 1 minute. It will vary based on strength of microwave.
  3. Slice up boiled egg in about 1/4 inch slices.
  4. Once the ramen is cooked, pour the entire contents (water and noddles) into a medium bowl. Mix in vegetables and ground caynene pepper or black pepper to taste. Sprinkle a little bit of the spices from the ‘spice packet’ provided in the ramen package. Do NOT pour it all if you want to reduce the sodium (and unhealthiness).  Top with sliced egg.
  5. Eat and enjoy!
My thoughts taste-wise? Not too bad actually. Of course I didn’t use all of the spice packet so the flavor wasn’t as strong as usual but I added the ground cayenne pepper to give it a kick. Having the egg slightly “gooey” helps too.
Glad this infographic was shown to me. I’m tempted to try to Spaghetti Ramen and Breakfast Ramen too… :)

Skillet Brownies, Pesto Pasta, & Walnut Banana Bread

30 Mar

Dark Chocolate & Hazelnut Skillet Brownies

Recipe from theKitchn here.

My last post was about Nutella Oreo brownies, and now this post also includes dark chocolate hazelnut brownies… You may start to be seeing a theme with what I’ve been baking lately. I’ve got to say that I’m enjoying making all these cookies/bars/brownie recipes though because back home if I made any of these I wouldn’t have people to eat them! The recipes always produce 24+ pieces and there was no way my friends and teachers could eat all of them. Some are dessert fans, others are watching their sugar intake, and still others are just watching their weight. But with starving college kids, no one is really that picky. :)

Dark Chocolate & Hazelnut Skillet Brownies

Dark Chocolate & Hazelnut Skillet Brownies 2

Pesto Sauce: perfect for pastas!

Recipe from Allrecipes.com. 

But you’ll also notice that this title includes pesto pasta, which is a savory dish. I’m also trying to cook more and utilize the kitchen I have in my apartment.

I haven’t always liked pesto sauce but just within the past year or so I’ve grown to like it, especially on pasta and pizza. It’s green color isn’t a bright green. It’s more muted. Yet it’s made of olive oil, nuts (pine nuts or walnuts), basil, garlic, and Parmesan cheese. What’s not to like?

Unfortunately, I didn’t take a picture of the final product (pesto penne pasta)…but (to my amazement) people finished the entire container at the potluck!

Pesto sauce ingredients

Pesto sauce ingredients

In the blender

Pesto sauce ingredients in a blender. (I wish I had a food processor.)

Walnut Banana Bread

Recipe adapted from Tartine bakery cookbook.
I found this recipe in a cookbook so there’s no website. However, if you want the recipe, please email me at nell.notebook@yahoo.com I would be happy to share with you.

Because my mom requests banana bread so often, I’ve posted several times about it already. I’ve even found my favorite recipe too. The recipe comes from Tartine, a San Franciscan bakery in the Mission District. It’s a small, homey bakery with friendly people. I’d go there more often if I didn’t live on the opposite side of town. Alas!

Walnut Banana Bread

Remember to toast the walnuts before adding them to the batter. This makes them so much more flavorful!

Summertime Calls for a Feast

7 Jun

One Red Bell Pepper

With no more school (until September – yay!), I’ve had a lot of time on my hands.

I’m not complaining though. I get to wake up late, lounge around the house, finally get dressed after 2 hours, go outside and walk around my neighborhood, and annoy my cat to no end. Of

Three zucchinis course there are other days when I actually see friends but having all this me-time is wonderful. I can feel my batteries recharging. I suppose that

makes me a introvert, right?

Anyway, today started off as the same except that I knew that I was going to do some baking Two Carrotsand cooking. Yesterday my mom was craving a “brownie-like chocolate cake without frosting” but because of my doctor’s appointment, I didn’t have time. And just last Friday I was craving chili because of the chilly weather, which then got my mom excited for chili too.

She told me that I had the optiOne and a half cups of beanson of making

either today but I decided that I had the whole day why not make both? So that’s exactly what I did. I even made fresh corn bread!

 

 

The Dinner Table Components

Bowl of Chili sprinkled with Chopped Chives and Cheddar Cheese

Bowl of chili sprinkled with chopped chives and cheddar cheese - turned out a little sweet due to the canned diced tomatoes but with the ground Cayenne pepper it still had a kick!

Buttermilk Cornbread

Buttermilk cornbread - reminded me of the potluck at UC Davis

Oranges and Blueberries

Oranges and blueberries - to clean the pallet of course!

Chocolate Almond Torte

Chocolate almond torte - delicious, delicious delicious! A thin little slice of this dense (yet flaky) chocolate torte is all you need to satisfy any chocolate craving. Recipe from Joyofbaking.com

Mom and I also had an mixed green salad with chopped apples, mushrooms, and candied walnuts but I forgot to take a picture of it – whoops! Next time.

If you want any recipes, comment or email and I will be happy to share them with you.

Until next time, I hope summer is treating you well!

Whipped egg whitesChopped toasted almonds and chocolate butter mixture (Chocolate Almond Torte)Glazing the chocolate almond torte

Summer Tip: Check out your local Farmer’s Markets because summer fruits (melons, blueberries!, peaches!, etc.) and veggies are in season. This means great-tasting produce for good prices and a big “thank you” from Mother Earth. :)

A Happy Mother’s Day…

8 May The breakfast table

…begins with a good breakfast.

And this I’m certain about because breakfast is the first meal of the day, the meal that sets up a person’s mood, the meal that has no rules!

Perhaps, I’m bias because I love (lovelovelovelove) breakfast, but hey, Mother’s Day is also known for good breakfasts, cards, flowers, and simply showering mom with love. :)

The Card and Flowers

So for this Mother’s Day, I wanted to get my mom something, but nothing at the stores seemed just right for the occasion. I spent almost 2 hours browsing stores in a mall, walking up and down and to and fro, and talking to sales ladies and chit chatting about ideas. Still nothing.

At Japan Town, I did manage to find a card I liked, but since it was time to go (my ride was here) and the store was at the opposite end of the mall, I decided to go back with my friend Michelle later, which we did and this was the card I bought that perhaps inspired me with the fabulous breakfast idea:

Mother's Day card with white flowers

Cute, right? But notice the burnt toast...I told my mom I'd never burn the toast because 1) Bread/toast is precious 2) It's terrible to eat

So after being inspired by the card, I knew the next thing to do was get flowers. I don’t believe I’ve mentioned it yet and actually come to think of it, I know I haven’t mentioned it yet because I didn’t want to jinx it, BUT I am growing chives and was growing onions. The failed story of the onions was that it attracted some kind of strange bug, which after some research seems to have been aphids (not really sure). These pesky bugs destroyed and killed some of my mom’s plants at home as their leaves turned black/brown and withered away. :( So for Mother’s Day, I knew it had to be a plant and not just a bouquet of flowers.

Getting the plant was tricky since hiding it would be difficult. Yesterday after volunteering, I told my mom I was extending an hour at the senior home so that I could bus my way to Laurel Village to Bryan’s Grocery to buy a plant and ingredients for my breakfast surprise. Luckily even though I missed my first bus, another one came 5 minutes later and I successful got the plant, some organic chives (mine aren’t tall enough yet to cut), and the puff pastry dough. Carrying the Bryan’s bag was easy enough. When my mom picked me up, I simply told her to pop the trunk and there went the bag into another bag. And since we did grocery shopping next (and I carry most of the bags), she didn’t notice the extra bag.

Hiding the plant when I got home was still tricky though. I couldn’t let it suffocate so between my bed and the wall, I placed the plant near the window. Mom never noticed it, but my cat had her nose near it the entire time. I kept trying to shoo her away, but she enjoyed sitting right next to it so often that my mom once said, “Where’s Tiger?” and I looked over and saw her there. I had to close the bedroom door so Tiger wouldn’t give away the surprise.

The Breakfast

After rounding up all my ingredients from Bryan’s, I planned to wake up early on Sunday around 7:30 or so. For once I was glad that Tiger is a pest in the morning. She jumps on top of the bed and sits right next to my face and cries long mournful meows. The cause? Hunger pangs. This time I woke up when she cried, fed her, and got to work in the kitchen by first taking out the puff pastry to let it thaw out.

While the pastry was thawing, I cooked the ground turkey meat with garlic and onions. After this, sliced 2 medium eggplants, and 1/4 of a red bell pepper. I took 5 eggs out of the fridge along with the egg beater container. Then I preheated the oven to 400F.

Since the pastry wasn’t done thawing yet, I prepared the waffle iron (and created lots of noise), tried moving the cookie sheets, cake pans, muffin pans, etc. from where they were to a new location (and created even more noise), and then tried to get the plates from the cabinet (and created even MORE noise because I knocked over the ENTIRE stack of bakeware). Yikes. I thought I woke up Mom but apparently, if I close the dining room door to the hallway and the bedroom is also closed, then I can destroy the whole kitchen and not wake up Mom. :)

Finally, the the pastry was ready, I laid one pastry layer down, spread the turkey as the bottom layer, neatly placed the eggplants and bell peppers on top, sprinkled freshly grated Parmesan cheese and chives, cracked the five eggs (and poked them), and poured 1/2 cup of egg beaters into the 9-inch square cake pan. Finally, I laid the second pastry layer on top, spread an egg wash, and then sprinkled more cheese. Into the oven my creation went for 30 minutes.

First layers: pastry, turkey, eggplant

Bottom layers: pastry, ground turkey cooked with garlic and onions, and eggplant slices

Upper layers: red bell peppers, 5 eggs, 1/2 cup egg beaters, chopped organic chives, and a sprinkle of parmesan cheese

Upper layers: red bell peppers, 5 eggs, 1/2 cup egg beaters, chopped organic chives, and a sprinkle of parmesan cheese

Waffle time.

Not wanting to use a mix from a box, I looked up a recipe and then just poured it into the waffle maker. Of course, I couldn’t help but add something to recipe (vanilla extract). While the waffles were cooking, I cut up strawberries and a banana. I was tempted to make a smoothie, but then decided against it.

Vanilla Waffles with strawberries and banana slices

Vanilla Waffles with strawberries and banana slices

Oh, I forgot to mention that while I was at the senior home, they were selling banana walnut cake (which I’ve helped them make before) so I bought that too. So when the waffles were cooking, I cut several slices of the cake and prepared them in the microwave to heat up.

Walnut banana cake slices courtesey of St. Anne's Home

Walnut banana cake slices courtesey of St. Anne's Home. They were deliciously moist and very banana-y.

After some more cooking and prepping, I was ready.

The breakfast table

The breakfast table

Out of everything I made/had available, Mom loved the pastry the best. Here’s the final outcome in case you were curious….

Final layers of Breakfast Puff Pastry

Final layers of Breakfast Puff Pastry

For all you mothers out there and mothers-to-be, Happy Mother’s Day! :)

The Recipes

  1. Ultimate Breakfast Puff Pastry
    *I added slices of 2 eggplants and slices of 1/4 of a red bell pepper
    * I used 1/4 of a package of ground turkey instead of ham; and substituted 1/2 cup of egg beaters for 2 eggs.
  2. Waffles
    *I added 1/4 tsp of vanilla extra.

Mini Shepherd’s Pie Tarts

17 Mar Shepherd's Pie Tarts (golden brown)

Luck o’ the Irish be with you all! Ho ho ho!

Just imagine a big leprechaun saying this.

But either way, I think I just combined two holidays (St. Patrick’s Day and Christmas). Uh, that kind of shows you how much I know about St. Patrick’s Day lingo. And I just found out after I made the mini shepherd’s pies that they aren’t even Irish; they’re English. (I know I’m 1/8th Irish, but hey, I just found out a earlier this year.)

Anyway, if you’ve got nothing better to do, then sit back and enjoy my anecdote and lovely pictures.

For a recipe, please comment below or email me at nell.notebook@yahoo.com

Continue reading

Shoulda Had an Inkling…

13 Oct

When my mom picked me up from school today and she handed me the box of candy, I should have known what was up.

The sweet smile and the bag of peaches should have been the second clue.

The third bag with Asian characters on it should have been the third clue.

 

Unknown to me, dinner was going to be really unique. It had definitely stained my memory.

 

This is the first time anything so raw, so squishy, and so natural has appeared on Notebookworthy. Take a good long look at it because I think this may be the only post about these little guys. They’re just so unappetizing to look at! Geez – they have a giant eye!

But if you’re wondering what exactly my mom did with them and how it turned out, I have got to say that when she cooked it, the squid turned into familiar calamari bits. I didn’t see any more eyes.

She sauteed it with vegetables so the dinner wasn’t completely unappetizing. I can’t say it was my favorite meal nor would I want it again any time soon, but it really wasn’t that bad. It sure was inky though!

But I will continue to eat squid just as grilled Ika (Japanese for “squid”) at sushi restaurants and deep-fried calamari at The Bitter End, an Irish pub on Clement Street. I swear that The Bitter End has THE BEST calamari and dip. Better than any calamari I’ve ever tasted.

A Sucessful Bread Adventure and a Special Dinner

23 Aug

So if you read my post earlier this afternoon, then you would know that I had a special evening planned for my mom and I. But, in case you didn’t have time to read it, I’ll just tell you now that you didn’t miss too much. I basically just talked (or wrote) about how today is my last day of summer vacation and that in the morning I spent it quite lazily. Then when 10:30am came, I was in the kitchen being productive!

Making the Baguettes

The Baguette Dough Sliced

The Baguette Dough Sliced - can you see the little pockets of gas that the yeast left? :D When I make bread this is what is usually lacking.

Single Raw Baguette

Single Raw Baguette (total length was about 9 inches)

Raw Baguettes on Sheet

Raw Baguettes on Sheet

The Finished Baguettes

Finished Baguettes

Finished Baguettes

Finished Baguettes (Triplets!)

Finished Baguettes (Triplets!)

Baguette Beauties

Baguette Beauties - they baked perfect for me!

The Dinner: Spaghetti Bolognese with Bruschetta

My Homemade Bruschetta

Homemade Bruschetta - This is where I used one mini baguette. Perfect for the hot weather!

Spaghetti Bolognese

Spaghetti Bolognese with Bruschetta

The Recipes

  1. Spaghetti Bolognese (adapted from Martha Stewart)
  2. Bruschetta (adapted from Giada De Laurentiis, Food Network)
  3. Mini Baguettes (Peter Reinhart’s Artisan Breads Everyday)
    *Note: I can send you the recipe if you really want to know, but I’m running short on time at the moment to type it all out.

Anyway, I think I spent my day being productive, don’t you?

And last but not least, goodbye, Summer Vacation, it was nice seeing you again. And this year, we had an unforgettable visit. :)

Breakfast Means Waffles, Omelettes, and Cinnamon Rolls!

16 Jan

Nothing beats coming home after a hectic week at school even with all the love my friends show me. There’s just something about the good old familiar-ness of home: the smell as I walk through the door, the expected squeaks when I walk on the wood floors, the constant nagging meows coming from my tabby cat, and especially the much appreciated hug and smile I get from my mom. :)

The next morning after sleeping in my bed again is even better because I wake up to mom cooking us breakfast. I stroll into the kitchen with sleep eyes still and offer to help her so we end up working together.

This morning was really no different. As I awoke, I found my mom preparing us omelets, so I decided to bake some cinnamon rolls from the dough I had, and then make some waffles too. It truly is amazing how much our tiny apartment kitchen can handle. (and stove/oven for that matter too!) Because I do like you, readers, oh so much, I’ll post the recipes for the bacon-onion omelet my mom made. The cinnamon roll recipe can be found in my previous post here. The waffles were simply made from a store bought mix and made using the Big Boss Grill (an info-mercial I got from a friend). I prefer to skip the syrup and butter and spread strawberry yogurt on mine. Yumm! :P

Mother Nell’s Bacon Onion Omelet

An original recipe that is sure to make you smile. Healthier alternatives in orange brown front.

Ingredients

  • 3 large eggs (or about a cup of egg beaters or egg whites)
  • 1/4 diced red onion (white or yellow is fine too)
  • a splash of milk
  • 1/4 cup of vegetable oil
  • 4 slices of bacon, sliced into 1/4 in pieces (or turkey bacon)
  • 3 large white mushrooms, sliced
  • pepper, to taste
  • salt, to taste

Procedure

  1. In a large cup or bowl, whisk together the eggs and milk until thoroughly combined and fluffy. Set aside.
  2. Heat pan (we used a wok) with the vegetable oil on medium heat. Once the oil is hot (2 minutes later), add the onions first until they are slightly browned. Then add the bacon slices that are slices again in 1/4 inch pieces and the sliced mushrooms. Cook mixture until fragrant and bacon is slightly browned. Add pepper and salt to taste, and little more oil if the oil is all soaked up so that the egg will not stick to the pan.
  3. Pour in egg and milk mixture and turn the stove to low-medium heat. Cook until the egg firms up and the top has a shallow pool of uncooked egg, about 5-6 minutes. Keep a close watch.
  4. With your spatula, lift the sides so the egg does not burn. Then fold one side over the other side as if you were folding a piece of paper in half. Cook omelet until it is fully cooked with no leaking egg mixture; takes about 2-3 minutes.

I hope you enjoy the recipe. It is the same one that my mom made me today. :) As always I love to hear your comments, feedback, and photos so feel free to email or comment below!

Yet Another Savory Galette – Turkey, Gruyere, Green Beans

14 Oct

Gruyere, Turkey, Green Bean Galette

Turkey, Gruyere, Green Bean Galette

Class were extra short today so I only had to be at school until 11:30 a.m. meaning that I could go home-home early, relax – well not really but hey – and to pay some overdue respect for my beautiful kitchen with black and white! My beloved bench scraper and mixing bowls have been gathering dust in the cupboards. Poor things! Oh, how I’ve missed you so!

Since I had time, IGruyere Cheese whipped up some flaky pie crust/galette dough that I was going to use for dinner; I had decided that I’d surprise my mom whom I haven’t seen in a while with dinner. (For recipe, click here). I placed the finished dough in the freezer to harden. I patiently waited for the time to past. To keep busy, I did my homework and studied. I diligently worked glancing at the clock every 20 minutes. As I have come to know from experience with working with homemade pie dough, getting the dough to harden so that the butter does not melt is very important when trying to roll out the dough. Remember this if you want to end up with a workable dough that doesn’t smear or tear as easily.

Anywho, when the time came for the dough to come out of the freezer, I had actually lost Turkey, Green Bean, Potato Mixturetrack of time. It was already 4:10 pm when I stood up from the study desk so I knew that I would have to work fast to get dinner in time. I chopped up some fresh string beans, sliced a couple pieces of garlic, half a red onion, (thinly sliced) 3 red potatoes, and defrosted Jenny-O’s Lean Ground Turkey – a personal favorite substitute for ground beef. :) I sauteed them starting with the garlic, the onion, the ground turkey, and the potatoes. I tossed in the green beans and mushrooms last. I even diced up a tomato too and threw that it – I was getting real creative now. I was just rummaging through the refrigerator, chopping and slicing, and tossing everything into the wok I had at home. The smell was beautiful. After the mushpot had cooled down, I added in 1/2 cup (4 ounces) of Gruyere cheese, pepper, Italian seasoning, garlic powder, and some Cayenne pepper powder. This is what gives the galette its powerful flavor. (But by no means is the flavor overpowering. It’s rather flavorful in a subtle way).

Of course, before I started my crazy rampage, I rolled out the dough and preheated the oven to 400 F so that once I was done and the mushpot was filled to the brim, the galette could just go in and cook for its usual 45 minutes. Oh, and yes, I did have the one-egg wash for the glaze over the dough. This is what gives the crust its glossy look.

Here was the experimental outcome. I tried not to over power the galette with too much of any one thing, and I think it came out pretty well. It sort of ended up burning a bit, but it was so delicious anyhow. Plus my mom gave it a thumbs up. I couldn’t tell whether she was happy that I had come home for a surprise or that I had made her a surprise dinner, or both.

The Reason for the Lack of Baking:Fried Rice (Original Recipe)

18 Aug

If you’ve been keeping up with me or looked at my previous archive, you’ll have realized that for a couple of weeks, I wrote about new recipes every few days. Why the sudden lack of recipes? What could possibly be keeping me from my one true love: food? Or the kitchen?

Well, it’s because I have quenched my need to bake by cooking a bowl of (lean) turkey fried rice every morning.

Ground Turkey Fried Rice

The Story Behind My Fried Rice
(recipe wayyyy below)

At first, my mom suggested that I make myself fried rice in the morning since I was looking for new breakfast ideas. Immediately, I thought, “Fried rice? Fried rice? Who makes fried rice for breakfast? It’s heavy and bulky. It’s so big. I like my usual breakfast of a piece of wheat toast, 1 egg, a yogurt, and a bowl of fruit. Who wants fried rice?” I didn’t tell her that because she wouldn’t understand so instead I said, “Okay, thanks, Mom. I’ll think about it”. She insisted that I try making myself fried rice so I told her that I would try it even though I detested the very thought of it.

The very next morning as I held my usual piece of bread ready to toast it, I saw the bowl of long grain rice that I had sitting in my refrigerator. Guilt starting creeping upon me. I knew that she would ask me how fried rice for breakfast was and I knew that I couldn’t lie to her. For one, it was my mom, I’d feel too bad. Second, she’s know I was lying. Third, I’m a terrible liar. Put those all together and it spells disaster. So I placed the bread back into the breadbox and proceeded to get the rice bowl.

I wasn’t quite sure how to start off making fried rice espeically since I hadn’t researched any recipes or watched any videos. The only experience I had was watching the chefs at Benihanna make their fried rice and how fried rice at Chinese and Thai restaurants tasted.

I remembered watching the Benihanna chef cook  the egg first so that’s what I did. I heated a small nonstick pan with less than a teaspoon of vegetable oil.  I scrambled the egg in a separate bowl while the pan was heating. Then once the pan was hot, I poured the egg mixture in the pan and watched the egg sizzle. While the egg was cooking, I defrosted the 25 ounce packet of lean ground turkey in the microwave. I heated the entire package for about 3 minutes since it came straight from the freezer.

To make scrambled eggs – rather egg – I followed a technique that I saw online. Let the egg cook a little bit so that the bottom is firm but the top is still liquid egg. Using a spatula, move the edges of the egg to the center so that the liquid egg spills over and starts to cook. Once the scramble eggs are made, I placed them on a paper towel to keep warm while I was going to cook the ground turkey.

I used about 1/5 of the package of turkey (5 ounces). By now, it was soft and ready to cook. I put the turkey into the same small nonstick pan that I cooked the egg without any extra oil. The turkey looked like it had it’s own juices so I figured that I could skip out on the oil. If I ended up needed it, I’d add in some. But to my relief, I didn’t need the oil. :)

Once the turkey was in the pan, I started to smoosh the meat so it wasn’t in one big clump. When it was all smooshed, I kept moving the meat around in the pan so it didn’t burn. I took a break and risked my chances of burning the meat, I went into the spices cabinet took out ground pepper, garlic powder, and parsley. I sprinkled out some black pepper on the cooking meat to flavor it. When the meat was cooked thoroughly cooked and well browned, I added in enough rice to fill the pan. (Later, I measured that amount to fill the pan to be about 1 cup of rice).

Now, I was really confused on how to know if the rice was cooked or not, but then after about five minutes of cooking with the meat, it started making popping noises like popcorn, only it wasn’t popping around. Thank goodness because it would have made a big mess. I quickly sprinkled some parsley and some garlic powder. I must have used about 1.5 teaspoons of garlic powder. I love garlic. :)

I added in the egg and of chopped it in the pan with the spatula. You should have seen it: I was just going by sheer instinct. I added in a bit more pepper to give the fried rice some more flavor.

After cooking it the turkey, rice, and egg concoction for about two minutes, I turned off the stove and tasted a spoonful. It tasted so delicious and flavorful and nothing that I’ve ever tasted before. Let’s just say that I’ve had my bowl of turkey fried rice every morning for 3 weeks excluding the weekends since I like to go out for breakfast. But man, that fried rice was so good. :) My mom was right (as usual).

Just in case, you’d like to try my original homemade recipe, here it is.

Ground Turkey Fried Rice

Nell’s Original Healthy Turkey Fried Rice

Makes about 1.5 cups of fried rice; good for 1

Ingredients

  • 5 ounces of lean ground turkey
  • 1 cup of rice (white, long grain, or brown); personally I use brown now
  • 1.5 teaspoons of ground black pepper; mostly for taste
  • 1.5 teaspoons of garlic powder; mostly for taste
  • 1 tablespoon of parsley
  • 1 teaspoon of vegetable oil
  • 1 egg

Directions

  1. Defrost the ground turkey. If you bought a package of 25 ounces, then take the package and warm it up in the microwave for about 3 minutes, give or take depending on the power of your microwave.  Or you could always set out the package and let it defrost by itself. It’d take a while and I’m not too sure about the exact time.
  2. Heat the small nonstick pan with the oil on low to medium heat. Scramble the egg in a bowl and pour into the pan. Follow the video for exact instructions to make scrambled eggs.
  3. Once your egg is done, place the egg on a paper towel to keep it warm.
  4. Place the 5 ounces of ground turkey into the same pan with medium heat. Kind of mush it and break it up into small pieces. Add in about 1/2 teaspoon of the ground pepper and continue to brown the ground turkey into its well cooked with no more pink.
  5. Add in about 1 cup of pre-cooked rice into the pan with the meat. Add in the the rest of the spices. Feel free to add more if need be.
  6. Cook for about 5 minutes on medium heat before adding in the scrambled egg so the egg doesn’t burn. After the 5 minutes, add in egg. Break up the scrambled egg with your spatula or whatever utensil you are using.
  7. Cook for another 2 minutes on low medium heat. Taste the rice and more spices if you need too. Then you’re done! Serve warm.

I love this fried rice because it makes a great breakfast, lunch, or dinner. Double the recipe if making for two people; this is originally for 1 person. What I like about it is that it’s low in oil, but tastes so great.