Type what you have

Ingredients

• ✓ white rice
• green lentil
• green chile pepper
• ginger root
• cumin seed
• salt
• cooking spray
• onion

Instructions

1. 1 Place the lentils and rice into a large container and cover with several inches of cool water; let stand 4 hours to overnight.
2. 2 Blend the lentils, rice, green chile peppers, and ginger together into a smooth paste using a blender or food processor. Stir the cumin seed and salt into the paste.
3. 3 Prepare a flat griddle (tawa) or large, flat-bottomed skillet and place over medium-low heat. Ladle the lentil batter onto the middle of the heated surface and spread into a thin circle using the back of the ladle. Sprinkle with 1 tablespoon of onions and press the onions onto the pesarattu using your ladle or spatula. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate and serve immediately. Dosas are best eaten hot and crispy right off the tawa.

By SUSMITA

Ingredients

• ✓ white rice
• cinnamon
• evaporated milk
• white sugar

Instructions

1. 1 Combine the rice, cinnamon, milk, and sugar in a saucepan over medium heat. Stir occasionally and bring mixture to a boil; cover and reduce heat to low. Cook until thick and creamy, 5 to 7 minutes.

By Vannessa

Ingredients

• ✓ white rice
• water
• butter
• garlic
• onion
• lemon juice

Instructions

1. 1 Combine the rice and water in a saucepan and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed. Set aside to cool.
2. 2 Melt the butter in a large skillet over medium-high heat. Add onion and garlic; cook and stir until fragrant and lightly browned. Stir in rice and cook until coated and heated through. Remove from the heat and stir in the lemon juice.

By Spryte

Ingredients

• ✓ white rice
• butter
• chicken breast
• salt
• egg
• mushroom
• green onion
• soy sauce

Instructions

1. 1 In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. 2 Heat butter in a large skillet over medium-high heat. Brown chicken in butter and season with salt to taste. Set chicken aside.
3. 3 Transfer cooked rice to the skillet in which the chicken was cooked, stirring to brown.
4. 4 In a separate skillet, scramble eggs.
5. 5 To the rice add chicken, mushrooms, green onions, eggs and soy sauce to taste.

By April

Ingredients

• ✓ white rice
• olive oil
• egg
• chicken
• green onion
• garlic
• soy sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a wok or nonstick skillet over medium-high heat; add olive oil. Cook and stir eggs in the hot oil until cooked through, 2 to 3 minutes. Add chicken, green onion, and garlic to scrambled eggs; cook and stir until heated through, about 2 minutes.
3. 3 Mix rice into egg mixture; cook and stir until rice is warmed, about 2 minutes.
4. 4 Add soy sauce; cook and stir until rice mixture is evenly coated, about 3 minutes.

By Amber62006

Ingredients

• ✓ white rice
• baby carrot
• green pea
• vegetable oil
• garlic
• egg
• soy sauce
• sesame oil

Instructions

1. 1 Assemble ingredients.
2. 2 Place carrots in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes. Stir in peas, then immediately drain in a colander.
3. 3 Heat a wok over high heat. Pour in vegetable oil, then stir in carrots, peas, and garlic; cook for about 30 seconds. Add eggs; stir quickly to scramble eggs with vegetables.
4. 4 Stir in cooked rice. Add soy sauce and toss rice to coat. Drizzle with sesame oil and toss again.
5. 5 Serve hot and enjoy!

By jostrander

Ingredients

• ✓ white rice
• pork rib
• soy sauce
• sake
• honey
• olive oil
• water
• green onion

Instructions

1. 1 Remove silverskin from back of ribs by sliding the pointed end of a meat thermometer under skin and pulling up. Pat ribs dry with paper towels and cut into individual ribs.
2. 2 Mix soy sauce, sake, and honey together in a small bowl and set aside.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Heat oil in a large Dutch oven over medium-high heat until hot. Sear ribs in batches until browned and they have a nice crust, about 3 minutes per side. Remove ribs to a plate.
5. 5 Drain Dutch oven of any excess oil. Carefully pour soy sauce mixture into the pot and scrape bottom of the pan with a wooden spoon or spatula to release any stuck-on bits. Add ribs to the pot with liquid and increase heat to medium-high. Bring to a boil. Cover tightly and remove from heat.
6. 6 Bake in the preheated oven until ribs are tender and no longer pink, about 2 1/2 hours, flipping over halfway through cooking time.
7. 7 Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
8. 8 Serve ribs and sauce with white rice and sprinkle with green onions.

By YepRecipes

Ingredients

• ✓ white rice
• vegetable oil
• egg
• chicken
• celery
• carrot
• green pea
• green onion
• soy sauce

Instructions

1. 1 Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the eggs; cook and stir until scrambled and firm. Remove from wok, and set aside.
2. 2 Put remaining 2 tablespoons of oil in the wok and turn heat up to high. Stir in rice until each grain is coated with oil. Stir in chicken, celery, carrot, peas and green onions. Reduce heat to medium, cover and allow to steam for 5 minutes. Stir in scrambled eggs and soy sauce, and cook until eggs are heated through.

By xvc

Ingredients

• ✓ white rice
• basil
• oregano
• chive
• water
• pea
• carrot
• corn
• vegetable oil
• pork chop
• soy sauce

Instructions

1. 1 Combine rice, basil, oregano, and chives in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2. 2 Combine frozen peas, carrots, and corn in a microwave-safe bowl with a splash of water. Microwave, covered, until heated through, 6 to 7 minutes.
3. 3 Heat oil in a large saute pan over medium heat. Cook and stir pork chops until no longer pink, 7 to 10 minutes. Mix in the cooked vegetables, rice, and soy sauce; heat through.

By The J's

Ingredients

• ✓ white rice
• avocado oil
• chicken breast
• mushroom
• celery
• egg
• soy sauce
• pea
• green onion

Instructions

1. 1 Heat 1 tablespoon oil in a wide-bottom frying pan over medium heat. Add chicken and cook until no longer pink, about 5 minutes. Remove chicken to a warm bowl.
2. 2 Add remaining oil to the pan and increase heat to medium-high. Add mushrooms and celery and cook until celery is slightly soft, about 5 minutes.
3. 3 Push veggies to the side of the pan and reduce heat to medium-low. Tilt the pan 45 degrees so veggies are away from the heat and add eggs to the open space in the skillet. Cook and stir until eggs are scrambled, about 3 minutes.
4. 4 Mix eggs and veggies together. Add rice; cook and stir for 2 minutes. Add chicken and soy sauce; stir well. Add peas and green onions; cook and stir until heated through, 2 to 3 minutes.

By Bren

Ingredients

• ✓ white rice
• water
• olive oil
• firm tofu
• butter
• egg
• green onion
• pea
• carrot
• soy sauce

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and set aside.
2. 2 Heat 1 tablespoon olive oil in a saucepan over medium heat. Add tofu and saute until golden brown, 10 to 15 minutes.
3. 3 While the tofu is cooking, heat butter in a saucepan over medium-low heat. Pour beaten egg into the skillet; cook until egg is set, about 5 minutes. Chop egg into little pieces with a spatula; set aside.
4. 4 Add remaining 1 tablespoon olive oil to a new, large saucepan over medium heat. Add rice, green onions, peas, and carrot; cook, stirring constantly, for 3 minutes. Stir in soy sauce, and add tofu and egg; cook until heated through, about 2 more minutes.

By ObsessedWithPizza

Ingredients

• ✓ white rice
• chicken bouillon granules
• water
• baby bok choy
• green onion
• carrot
• mushroom
• chicken bouillon granules
• water
• black pepper

Instructions

1. 1 Dissolve 3 teaspoons chicken bouillon in 3 1/2 cups water in a rice cooker.
2. 2 Stir rice, baby bok choy, green onions, carrot, and mushrooms into the bouillon and water mixture.
3. 3 Start rice cooker and cook until liquid is absorbed and rice is tender, about 50 minutes.
4. 4 Dissolve 1 teaspoon chicken bouillon and 1/4 cup water in a small bowl; transfer mixture to a blender.
5. 5 Scoop about 1 cup of the rice mixture into the blender with the bouillon mixture; process until mixture becomes a thin paste, adding more water as needed.
6. 6 Mix the rice paste with the remaining cooked vegetables and rice until thoroughly combined.
7. 7 Season with black pepper.

By Ali

Ingredients

• ✓ white rice
• bacon
• water
• egg
• water
• green onion
• pork chop
• soy sauce
• corn
• green bean

Instructions

1. 1 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and break slices into crumbles. Reserve bacon drippings.
2. 2 Bring 1 3/4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
3. 3 Beat eggs and 2 tablespoons water together in a bowl. Heat 2 tablespoons reserved bacon drippings in a skillet; cook egg mixture in hot bacon drippings until hard-cooked, about 5 minutes. Transfer egg to a plate and cut into thin slices.
4. 4 Heat remaining bacon drippings in a skillet over medium heat. Cook and stir green onions in hot bacon drippings until tender, 3 to 5 minutes. Pour onion over eggs and return skillet to heat.
5. 5 Increase heat to medium-high and stir pork pieces into skillet. Cook and stir pork until browned and cooked through, 5 to 10 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Stir rice, cooked eggs, and soy sauce together in a bowl. Add corn and green beans; stir. Turn rice mixture out into a casserole dish. Drop pork pieces over the rice mixture and top with crumbled bacon.
8. 8 Cook in the preheated oven until ingredients are heated through and flavors blend, about 30 minutes.

By Kymmie

Ingredients

• ✓ white rice
• cooking spray
• egg
• thai chile pepper
• garlic
• chicken breast
• soy sauce
• oyster sauce
• sugar
• thai basil

Instructions

1. 1 Coat a skillet with cooking spray and place over medium heat; cook and stir eggs until scrambled and set, about 5 minutes. Divide rice between 2 bowls and add eggs to rice.
2. 2 Grind Thai chile peppers and garlic together with a mortar and pestle or in a food processor.
3. 3 Coat skillet with cooking spray and heat over medium-high heat; cook and stir pepper-garlic mixture until fragrant and garlic is golden brown, about 1 minute. Add chicken; cook and stir until chicken is about halfway-cooked, about 3 minutes.
4. 4 Mix soy sauce, oyster sauce, and sugar into chicken; cook and stir until chicken is no longer pink in the center, about 3 minutes more. Add basil and stir for 10 seconds. Remove skillet from heat and continue stirring mixture until basil is wilted; spoon over rice and egg.

By Collette Duck

Ingredients

• ✓ white rice
• sesame oil
• onion
• garlic
• shrimp
• ham
• chicken breast
• celery
• carrot
• green bell pepper
• green pea
• egg
• soy sauce

Instructions

1. 1 Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp, ham, and chicken. Fry until shrimp is pink.
2. 2 Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.
3. 3 When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.

By LMFB64

Ingredients

• ✓ white rice
• water
• vegetable oil
• bean sprout
• onion
• shrimp
• egg
• green onion
• soy sauce
• salt
• black pepper
• sesame oil

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water to a boil in a saucepan. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Set aside and allow rice to completely cool.
3. 3 Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts, and onions. Mix well and cook for 3 minutes.
4. 4 Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.
5. 5 Add in eggs, green onion, soy sauce, salt, pepper, and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.

By OKBAT

Ingredients

• ✓ white rice
• olive oil
• shrimp
• garlic
• garlic powder
• ginger
• brown sugar
• sesame seed
• white wine
• teriyaki marinade
• teriyaki sauce
• stir-fry vegetable

Instructions

1. 1 Heat oil in a wok over medium heat. Add shrimp, garlic, garlic powder, and ground ginger. Cook until shrimp pink and opaque, 3 to 5 minutes.
2. 2 Add brown sugar, sesame seeds, white wine, teriyaki marinade, and teriyaki sauce, and bring to a boil. Add frozen vegetables and return to a boil. Reduce heat to a simmer. Cover and cook until vegetables are defrosted and crisp-tender, 10 to 15 minutes.
3. 3 Serve over rice.

By Kristi Celaya

Ingredients

• ✓ white rice
• water
• soy sauce
• peanut butter
• white wine vinegar
• cayenne pepper
• olive oil
• chicken breast
• garlic
• ginger root
• broccoli
• green onion
• peanut

Instructions

1. 1 Combine water and rice in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 20 minutes.
2. 2 Meanwhile, stir together soy sauce, peanut butter, vinegar, and cayenne pepper in a small bowl; set aside.
3. 3 Heat olive oil in a skillet or wok over high heat. Cook and stir chicken, garlic, and ginger in hot oil until chicken is lightly browned, about 5 minutes. Reduce heat to medium and add broccoli, green onions, peanuts, and soy sauce mixture. Cook, stirring frequently, until broccoli is tender and chicken is cooked through, about 5 minutes.
4. 4 Serve chicken-broccoli mixture over cooked rice.

By Nimitz

Ingredients

• ✓ white rice
• water
• vegetable oil
• ground pork
• green onion
• garlic
• firm tofu
• carrot
• hoisin sauce
• soy sauce
• sesame oil
• hot chile paste
• iceberg lettuce

Instructions

1. 1 In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
2. 2 Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
3. 3 To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.

By SMACPRODUCTIONS

Ingredients

• ✓ white rice
• vegetable oil
• sweet onion
• ginger
• garlic
• pineapple
• red bell pepper
• pea
• soy sauce
• sesame oil
• green onion
• sesame seed

Instructions

1. 1 Heat oil in a wok or large skillet over medium heat. Cook and stir onion in hot oil for about 1 minute. Add ginger and garlic; cook, stirring constantly, for 1 minute.
2. 2 Increase heat to medium-high; add pineapple, red bell pepper, and peas. Cook, stirring constantly, for 3 to 4 minutes. Stir in rice and soy sauce; cook until sauce is well incorporated, 1 to 2 minutes. Stir in sesame oil and remove from heat.
3. 3 Garnish with green onion and sesame seeds before serving.

By lutzflcat

Ingredients

• ✓ white rice
• chicken breast
• butter
• red onion
• garlic
• pineapple
• cilantro
• sweet and sour sauce
• teriyaki sauce
• soy sauce
• white sugar
• salt
• black pepper

Instructions

1. 1 Heat a small skillet over medium heat. Cook and stir chicken until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2. 2 Heat 2 tablespoons butter in a large wok over medium heat; stir in onion and garlic. Cook and stir until softened and onion is translucent, about 5 minutes. Stir in the cooked chicken, pineapple, and 3 tablespoons pineapple juice, 1 to 2 minutes. Add rice, 4 tablespoons cilantro, and the remaining 2 tablespoons butter; cook and stir until thoroughly mixed, about 5 minutes.
3. 3 Pour sweet and sour sauce, teriyaki sauce, soy sauce, sugar, salt, and pepper into the rice mixture. Cook and stir to combine, 5 to 8 minutes. Mix in the remaining 4 tablespoons cilantro, 1 to 2 minutes.

By kitkate

Ingredients

• ✓ white rice
• olive oil
• green onion
• carrot
• egg
• ginger paste
• garlic
• salt
• soy sauce
• oyster sauce
• sriracha sauce
• sesame oil

Instructions

1. 1 Heat 1/4 cup olive oil in a large skillet over medium heat. Add green onions, shredded carrots, eggs, ginger paste, minced garlic, and salt. Stir gently until eggs are cooked through, 4 to 5 minutes. Transfer to a bowl.
2. 2 Pour remaining 1/4 cup oil into the same skillet and add rice. Fry for 2 minutes. Add soy sauce, oyster sauce, Sriracha sauce, and sesame oil; stir to combine. Add egg mixture back into the skillet and stir gently to combine. Cook for 2 minutes more.

By SunnyDaysNora

Ingredients

• ✓ white rice
• shrimp
• coconut aminos
• ginger
• garlic
• brown sugar
• rice wine vinegar
• sesame oil
• cornstarch
• water
• green onion
• sesame seed

Instructions

1. 1 Place frozen shrimp in a single layer on a metal pan and set aside.
2. 2 Combine coconut aminos, ginger, garlic, brown sugar, rice wine vinegar, and sesame oil in a large skillet. Bring to a boil over medium heat, 3 to 4 minutes.
3. 3 Add shrimp to the boiling sauce in a single layer and cook for 2 to 3 minutes. Turn and cook until shrimp curls into a "C" shape and changes color from white and pink, 2 to 3 minutes.
4. 4 Combine cornstarch and water in a small bowl, stirring to remove lumps. Add slurry to the skillet and cook, stirring briskly, until sauce is slightly thickened, about 1 minute. Remove from heat. Serve over hot cooked rice and garnish with green onions and sesame seeds.

By Bibi

Ingredients

• ✓ white rice
• cornstarch
• ginger
• black pepper
• kosher salt
• egg
• chicken breast
• canola oil
• peanut oil
• honey
• hot pepper sauce
• rice vinegar
• red pepper
• scallion
• white sesame seed

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Place a rack in the center of the oven.
2. 2 Combine cornstarch, ginger, pepper, and 1 teaspoon salt in a large bowl. Place beaten eggs in a separate large, shallow bowl. Add chicken to cornstarch mixture and toss to coat.
3. 3 Heat 2 tablespoons oil in a large nonstick skillet over medium-high until shimmering.
4. 4 While oil is heating, transfer 1/3 of the chicken to dish with eggs and toss to coat.
5. 5 Use a slotted spoon to transfer chicken to the hot skillet and cook in hot oil, turning once, until chicken is golden on both sides, about 2 minutes per side (chicken will not be cooked through at this point). Transfer to a 9x13-inch baking dish. Repeat with remaining chicken, adding 1 tablespoon of oil to the skillet per new batch (3 batches total).
6. 6 Stir together honey, hot sauce, vinegar, crushed red pepper, and remaining 1/2 teaspoon salt in a bowl. Pour over chicken in the baking dish and stir to coat.
7. 7 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, stirring halfway through, 25 to 30 minutes. An instant-read thermometer inserted into the center of the chicken should read 165 degrees F (74 degrees C).
8. 8 Serve over rice and sprinkle with scallions and sesame seeds.

By TheOtherJuliaGulia

Ingredients

• ✓ white rice
• water
• soy sauce
• brown sugar
• cornstarch
• ginger
• garlic
• red pepper flakes
• chicken breast
• sesame oil
• broccoli
• onion
• carrot
• water chestnut
• green bell pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
3. 3 Meanwhile, combine soy sauce, brown sugar, and cornstarch in a medium glass or ceramic bowl; stir until smooth.
4. 4 Stir in ginger, garlic, and red pepper flakes; add chicken and stir to coat. Cover and marinate in the refrigerator for at least 15 minutes.
5. 5 Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat. Add broccoli, onion, carrots, water chestnuts, and bell pepper; cook and stir until just tender, about 5 minutes.
6. 6 Transfer vegetables into a dish; set aside.
7. 7 Heat remaining 1 tablespoon sesame oil in the same wok or skillet over medium-high heat. Add chicken, reserving marinade, and cook until just browned, about 2 minutes per side.
8. 8 Stir in vegetables and reserved marinade. Bring to a boil; cook and stir until chicken is no longer pink in the center and vegetables are tender, 5 to 7 minutes.
9. 9 Serve over rice.

By Katie Sechrist

Ingredients

• ✓ white rice
• butter
• water
• hoisin sauce
• barbecue sauce
• peanut butter
• soy sauce
• garlic
• ginger root
• sesame oil
• onion
• carrot
• pea pod
• broccoli
• egg
• sesame seed

Instructions

1. 1 Melt the butter in a small saucepan over medium heat. Add the uncooked rice, and cook until toasted, stirring occasionally. Pour in the water and bring to a boil. Reduce heat to low, cover, and cook for about 15 minutes, or until tender.
2. 2 While the rice is cooking, mix together the hoisin sauce, barbeque sauce, peanut butter, soy sauce, garlic, and ginger. Set aside.
3. 3 When the rice is done cooking, heat the sesame oil in a wok or large skillet over medium-high heat. When it begins to smoke, add the onion and fry until clear. Add the carrot, and cook for about 1 minute, then add the rice, and stir fry for about 2 minutes. Add the broccoli and peas; cook and stir for about 1 minute. Push everything to the sides of the wok, and crack the eggs into the center. Scramble until cooked through, trying to keep the raw egg from mixing with everything else. When the eggs are cooked, stir them in with the rice.
4. 4 Turn off the heat, and stir in about half of the sauce, tasting and adding more as desired. You may not need all of the sauce, but if you serve this with a meat it makes a good sauce for that too. Sprinkle with sesame seeds before serving.

By CARLYYY

Ingredients

• ✓ white rice
• flank steak
• white sugar
• kosher salt
• black pepper
• cornstarch
• vegetable oil
• egg
• onion
• garlic
• ginger
• pea
• water
• soy sauce
• white vinegar
• sesame oil

Instructions

1. 1 Pat flank steak dry with a paper towel. Cut into bite-sized pieces and transfer to a medium bowl. Season with 1 teaspoon sugar, salt, and pepper. Add cornstarch and toss until well coated.
2. 2 Heat 1 teaspoon oil in a wok or large skillet over medium-high heat. Add eggs and scramble using a rubber spatula, 3 to 5 minutes. Remove eggs to a dish.
3. 3 Add 1 teaspoon oil and 1/2 of the meat to the wok. Increase heat to high and cook until browned on all sides and cooked through, 3 to 5 minutes. Remove to a plate. Add 1 teaspoon oil and repeat with remaining meat.
4. 4 Add remaining 2 tablespoons oil to the wok and reduce heat to medium-low. Add onion, garlic, and ginger; cook until onions begin to soften, 2 to 3 minutes. Add peas and water; cook until peas are tender, 2 to 3 minutes. Add cooked rice, breaking it up with a spatula, and cook until heated through, 2 to 3 minutes. Stir in soy sauce, remaining 4 teaspoons sugar, vinegar, and sesame oil. Add meat and scrambled eggs, toss together, and cook until heated through, about 3 minutes. Serve immediately.

By jacquelinefontillashotmailco

Ingredients

• ✓ white rice
• red pepper flakes
• scallion
• vegetable oil
• water chestnut
• scallion
• garlic powder
• sesame oil
• ginger
• paprika
• sriracha sauce
• teriyaki sauce
• soy sauce
• brown sugar
• cornstarch
• skirt steak
• broccoli
• water

Instructions

1. 1 Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2. 2 While rice cooks, add 1/2 cup water to a pot and bring to a boil. Add a steamer insert and place broccoli in the pot. Cover and simmer until lightly steamed, about 3 minutes. Transfer to a platter in a single layer, uncovered, so florets remain bright green and do not continue cooking from their own residual heat.
3. 3 Slice the long strip of skirt steak into 2-inch long pieces. Cut those pieces across the grain (for tenderness) and on the bias (for width) into slices that are about 1/4-inch thick. Place beef into a mixing bowl and sprinkle in cornstarch. Stir to coat thoroughly, unfolding any folded slices. Let meat rest for 10 minutes.
4. 4 Whisk together 1/2 cup water, brown sugar, soy sauce, teriyaki sauce, Sriracha sauce, paprika, ginger, sesame oil, and garlic powder in a large saucepan. Stir in white parts of scallions and water chestnuts. Heat just to boiling, then reduce to a slow simmer. Stir sauce frequently until reduced and thickened, 5 to 10 minutes.
5. 5 While sauce thickens, heat a large nonstick frying pan until sizzling. Add oil and heat until shimmering. Shake excess cornstarch from beef and place 1/2 of them into the pan without crowding. Cook briefly on both sides until they just start to brown, 3 to 4 minutes; do not cook fully. Transfer to a plate and cook remaining slices, adding oil if needed.
6. 6 Transfer all beef to the simmering sauce and stir to coat. Simmer to finish cooking the beef, 2 to 3 minutes, making sure not to overcook. Stir in broccoli and green parts of scallions. Heat 1 minute longer.
7. 7 Serve immediately over cooked rice. Let diners add crushed red pepper flakes as they wish.

By Doug in Manhattan

Ingredients

• ✓ white rice
• green bell pepper
• soy sauce
• white vinegar
• white vinegar
• water
• water
• white sugar
• pineapple juice
• pineapple chunk
• vegetable oil
• black pepper
• salt
• cornstarch
• egg
• onion
• ground beef

Instructions

1. 1 Combine ground beef, onion, egg, 1 tablespoon cornstarch, salt, and pepper in a bowl. Use a cookie scoop to shape into meatballs.
2. 2 Heat oil in a large skillet over medium heat. Add meatballs and cook, turning often, until browned and no longer pink in the centers, 7 to 10 minutes. Remove meatballs from the skillet and drain oil, reserving 1 1/2 tablespoons of drippings.
3. 3 Drain pineapple chunks from the can, reserving juice; set pineapple aside. Add enough additional pineapple juice to make 1 1/2 cups total.
4. 4 Combine pineapple juice, sugar, 1/2 cup plus 1 tablespoon water, 1/4 cup plus 2 tablespoons vinegar, soy sauce, and remaining 2 1/2 tablespoons cornstarch in a bowl; mix well. Stir into drippings in the skillet.
5. 5 Cook over medium heat, stirring constantly, until smooth and thickened. Add meatballs, pineapple chunks, and bell peppers. Cook until thoroughly heated, coating well, about 5 minutes. Serve over hot cooked rice.

By Alisha D

Ingredients

• ✓ white rice
• green onion
• water
• cornstarch
• water
• chicken breast
• olive oil
• orange peel
• five-spice powder
• red pepper flakes
• garlic
• white vinegar
• ketchup
• soy sauce
• orange juice
• brown sugar
• water

Instructions

1. 1 In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
2. 2 Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
3. 3 While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
4. 4 Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

By scarlett