Tag: Fried

Weeknight Thai Basil Chicken with Fried Eggs aka the Easiest Pad Krapow Gai Recipe Ever · i am a food blog i am a food blog

This is a super simplified version of everyone’s favorite Thai dish Pad Krapow Gai, possibly the most popular dish in Thailand, even more so than Pad Thai, which is a fake thing invented in the 50s. Properly speaking, Thai Basil Chicken should be made with holy basil (that’s what kra pow means), but as this is dinner and chill, any basil will do, or even arugula. This dish comes together in 10 minutes with only 7 ingredients and tastes like a million dollars. The most important part is the eggs, which really take things to the next level. It’s spicy, savory, and the perfect answer to a long stressful day at work.

Cooking Notes
If you can get it, holy basil is where it’s at, but then after that, sub with Thai basil, then regular fresh sweet basil, or if you’re feeling really adventurous, arugula, which has a little bit of the pepperiness of holy basil (or even a mix).

The secret to Thai eggs is getting a lot of oil (say 2-3 tablespoons) very hot and then almost deep frying your eggs. Crack your eggs, one at a time, into a bowl so you can drop it in more evenly. Spoon hot oil over the uncooked parts to baste the eggs so that the edges don’t brown too too much, unless you’re into that, which I am.

Thai peppers are very very spicy. Frying them mellows out the spice a little, but if you’re not feeling adventurous, you can substitute for any red pepper of any spiciness.

Oyster sauce can be found in the Asian aisle of any grocery store. If you see the Lee Kum Kee bottle with the painted label, go for that one. It’s a few dollars more but much better than the red panda label.

What do you need?
A garlic press and a mortar and pestle help a lot but aren’t necessary.

How do you serve it?
Serve over rice or with noodles. Just be sure to include the fried egg.

Weeknight Thai Basil Chicken Recipe
Serves 2

  • 1 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 eggs
  • 5-10 chilies, roughly chopped
  • 8 cloves garlic, crushed or chopped
  • 1lb ground chicken or turkey
  • 1 cup basil, leaves only

1. Pre-measure your soy sauce and oyster in a small bowl.
Weeknight Thai Basil Chicken | www.iamafoodblog.com

2. Fry your eggs sunny side up in a generous amount of oil over high heat, one at a time. When done, transfer to a plate and set aside.
Weeknight Thai Basil Chicken | www.iamafoodblog.com

3. Fry your garlic and chilies until fragrant – about 20 seconds.
Weeknight Thai Basil Chicken | www.iamafoodblog.com

4. Fry your ground chicken or turkey. Don’t break it up too much, allow it to form a crust.

5. When your meat is browned to your liking, add the sauce and toss until evenly coated. Remove from heat and add basil, toss until the basil is wilted.

6. Serve over rice and topped with the fried eggs.
Weeknight Thai Basil Chicken | www.iamafoodblog.com

Welcome to Dinner & Chill, a new series focusing on quick & easy weeknight dinners with easy to find ingredients, no special equipment, low prep, and low effort. Less shopping, less chopping, less mopping, more eating.

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Fried Egg Cauliflower Grain Bowl with Farro

Close-up overhead photograph of a grey bowl with farro, hummus, roasted cauliflower, and a fried egg.

Post sponsored by Pete and Gerry’s Organic Eggs. See below for more details.

It is really amazing that I do not have more grain bowl recipes on this site. A grain bowl is by far the biggest staple meal for our family. Need a filling breakfast? Grain bowl! How about a last-minute dinner made from leftovers? Grain bowl!

You can practically make a grain bowl any way but I have a few tips that might help you make it even better or easier!) For starters, try using components. Whip up some roasted vegetables and grains on the weekend, making this a practically instant meal during the weekdays.

Also, use whatever egg method your like best. I skip around depending on what I’m feeling that day (and one of the reasons I love keeping Pete and Gerry Organic Eggs on hand!) Pan-fried, hard-boiled, soft-boiled, or scramble all work great in this recipe.

The foundation of the bowl but easily changeable. I love using farro because it’s hearty and provides an amazing texture to the overall dish. However, you could easily use quinoa, millet, sorghum, or barley.

If you’re in a hurry and did not prep the grains ahead of time, I’d recommend using bulgur. It’s quick and delicious, making this meal from scratch a bit quicker.

Overhead photograph of a cup of coffee and grey bowl with grains and a fried egg.

The Eggs: Pete and Gerry Organic

I’m excited for another partnership with Pete and Gerry’s Organic Eggs this year. One of the reasons I love using their eggs is because I know the company is deeply invested in protecting the land, since they’re a Certified B Corporation. The eggs are also produced humanely, making sure the chickens are well-cared for.

Grain Bowl: Hummus, forever.

Next in line for the components: hummus. I know this isn’t for everyone but I can’t eat a grain bowl without it. It’s the binder and helps bring a bit more flavor to the overall recipe. Best of all, you can use any kind of flavored hummus you like.

I typically go with roasted garlic hummus but roasted red pepper, sun-dried tomato, lemon-dill, or beet hummus all work.


Finally, the vegetables. The beautiful thing about these grain bowls is that the cauliflower is easy to replace. Carrots, squash, asparagus, Brussels sprouts, green beans- every seasons holds a few different types of grain bowl options!

Also, if you don’t feel like turning on the oven, I’ve been known to steam the cauliflower then toss it with a smoked paprika compound butter. A little decadent but oh-so-good.

Side-angle photograph of a fried egg on-top of farro, hummus, and smoked paprika roasted cauliflower.


Fried Egg Cauliflower Grain Bowl



3 cups cauliflower florets

1 tablespoon olive oil

1 garlic clove, minced

½ teaspoon smoked paprika

¼ teaspoon sea salt


1 cup cooked farro

⅓ cup hummus

2 Pete and Gerry’s Organic Eggs, fried

3 tablespoons toasted pepitas

1 cup microgreens (I used broccoli but you can use whatever)

¼ teaspoon red pepper flakes (optional)


  • Preheat your oven to 425˚F. Place the cauliflower on a sheet tray and toss with the olive oil, minced garlic, smoked paprika, and salt. Place in the oven and roast until golden and tender; 25 to 30 minutes.
  • When the cauliflower is done, assemble the bowls. I like to use low, shallow bowls. Scoop hummus into the bowl and give a good swirl around part of the bowl. Top with the farro, roasted cauliflower, fried egg, microgreens, pepitas, and red pepper flakes, if desired.


Use leftover grains and roasted vegetables if desired!

Overhead photograph of a grey bowl with fried egg on-top of paprika roasted cauliflower, farro, and hummus.


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Fried Burrata over Romesco Sauce

Fried Burrata over Romesco Sauce

Inspired by mozzarella sticks which are delicious, we made a fancy version. We fried a big ball of burrata because we love burrata and will always always be obsessed with it. Instead of marinara we used romesco. Basically this is a warm appetizer of your dreams. The burrata is delicious and together with the romesco this is a next level appetizer. It pairs well with all alcohol and all trashy tv. It just goes well…
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Fried Burrata over Romesco Sauce

Fried Burrata over Romesco Sauce

Serves 3 to 5

1/2 cup all-purpose flour
1 large egg, beaten
1 cup panko breadcrumbs
1 large ball burrata
romesco sauce:
1 (16 ounce) jar roasted red bell peppers, drained
1/3 cup slivered almonds
1 1/2 tablespoons tomato paste
1 tablespoon extra-virgin olive oil
2 garlic cloves
1/2 lemon, juiced
3 tablespoons minced parsley
2 tablespoons minced basil leaves
salt and pepper to taste

oil, for frying
fresh basil leaves, garnish
crostini, for serving


1. Burrata: Pour flour, egg and panko into their own shallow dishes and set them up in that order. Dredge ball of burrata in flour, dusting off any excess. Next dredge the ball in the beaten egg followed by the panko. Dredge ball back into the beaten egg, then back into the panko for a double coating. Place ball on a small, parchment lined plate and place in freezer for 10-15 minutes.
2. Romesco Sauce: Place all ingredients into a food processor or blender, season with salt and pepper and blend until smooth. Pour mixture into a saucepan and simmer until warm or hot, 5 to 7 minutes.
3. Fill a tall saucepan with about 4 inches oil and heat to 350˚F.
4. Carefully fry burrata in oil for 3 to 4 minutes or until golden brown. Remove from oil and transfer to a paper towel lined plate. Lightly season with salt and pepper.
5. Assemble: Pour romesco sauce into a shallow bowl and place fried burrata into center or sauce. Top with fresh basil leaves and serve with toasted crostini.

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Pork Belly and Kale Fried Noodles · i am a food blog i am a food blog

Happy year of the pig! Are you guys celebrating? We’ve been eating like crazy, especially all the lucky foods. I whipped up these quick pork belly and kale noodles so that we’ll be super lucky with long life. LOL.

Anyway, this is a quickie because I gotta get back to celebrating. We might even hit up the casino later with my parents – yup, it’s lucky to gamble on Lunar New Year. Something something about being more and more lucky in the new year. Who knows?! I do know that eating these noodles makes me feel pretty darn lucky though 😉

Pork Belly and Kale Fried Noodles | www.iamafoodblog.com

Pork Belly and Kale Fried Noodles
serves 2-4

Pork Belly

  • 1/4 pound pork belly, sliced into matchsticks
  • 1 teaspoon cornstarch
  • 1/2 teaspoon shaoxing
  • 1/2 teaspoon light soy sauce
  • 1/2 teaspoon sugar


  • 2 tablespoons chicken stock or water
  • 1 tablespoon light soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon dark soy sauce
  • 2 teaspoons sesame oil
  • 12 ounces thick cut noodles
  • 2 tablespoons oil
  • 3 stalks kale, stripped and roughly chopped

In a bowl, mix the pork belly with the corn starch, shaoxing, light soy sauce, and sugar.

In a separate bowl, mix together the chicken stock, soy sauce, hoisin sauce, dark soy, and sesame oil. Set aside.

Cook the noodles according to the package and drain.

Heat up a wok or sauté pan over medium high heat then add the oil. When hot and shimmery, add the pork and cook, stirring occasionally, until cooked through and crispy. Add the kale and cook until wilted. Add the noodles and sauce and toss everything together until the noodles are coated. Taste and adjust the seasoning if needed.

Enjoy hot!

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Mushroom Chicken Spiced Cauliflower Fried Rice

Mushroom Chicken Spiced Cauliflower Fried Rice | Playful Cooking #friedrice #rice #cauliflower #foodphotography #weeknight #keto #glutenfree

I grew up eating ton load of cauliflower in different forms. Curries, stir fry, fritters or pickle, this vegetable was cooked at least once a week. However, I never had Cauliflower Fried Rice and even though it’s been a food trend for several years now, it’s only this week that I gave it a go! This Mushroom Chicken Spiced Cauliflower Rice was our dinner yesterday. I was quite thrilled about how quickly the meal came together and it was delicious.

Being a Bengali, my taste buds crave for rice quite frequently. This month, I am trying to cut down on my carb as much as possible and hence, the urge to try cauliflower rice. It took me by surprise on how amazing the texture came out. I will not say that it tastes like rice but it sure does taste pretty delicious and works like a perfect blank canvas for different flavors.

Mushroom Chicken Spiced Cauliflower Fried Rice | Playful Cooking #friedrice #rice #cauliflower #foodphotography #weeknight #keto #glutenfree

New to Cauliflower Rice?

Well, me too! Although I am pretty sure it will happen very frequently from now on. Of course, the key is to buy good quality cauliflower. You could either use a food processor or a grater. I used the big holes to grate because I wanted the texture to be crunchy. You don’t have to boil the grated cauliflower or add any water while cooking the dish. You can add a little bit of stock for flavor but avoid adding too much or else, it will get mushy.

When it comes to fried rice, I like it spicy and so, I went with a quick spicy sauce. There was some left-over roasted chicken that went in along with some button mushrooms. All these together along with a boatload of garlic, the taste was delicious and we went for second servings without any guilt.

Mushroom Chicken Spiced Cauliflower Fried Rice | Playful Cooking #friedrice #rice #cauliflower #foodphotography #weeknight #keto #glutenfree

I love to see your creation from my blog. So, if you make this cauliflower rice, tag me on social media @playfulcooking.

Mushroom Chicken Spiced Cauliflower Fried Rice

Mushroom Chicken Spiced Cauliflower Fried Rice


  • 7 garlic cloves
  • ½ white onion
  • 1 cup assorted veggies (I used frozen)
  • 3 cups grated cauliflower (use the big holes to grate)
  • 2 cups shredded cooked chicken (I used leftover chicken roast)
  • 2 cups thinly sliced mushroom
  • ¼ cup finely chopped cilantro, plus more for garnish
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ teaspoon salt
  • for the sauce

  • 2 tablespoons sambal oelek fresh chili paste
  • 1½ tablespoons dark soya sauce
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon freshly cracked pepper


  • Mix all the ingredients listed under the sauce in a bowl and keep aside to be used later.
  • Slice 5 garlic cloves very thinly to prepare chips for garnish. In a big heavy bottom pan, pour the oil and drop the sliced garlic. Toss around until golden brown and then take it off to be used later.
  • Add the butter to the same pan and once it’s melted, layer the sliced mushroom and let it brown up evenly. Resist the urge to toss it around too much. Once done, take it off the pan and keep it aside to be used later.
  • Finely chop the remaining 2 garlic cloves and the white onion. Drop the finely chopped garlic and the onion the to the same pan and toss it around. Cook for 3 minutes, pour the sauce and mix it around.
  • Scatter the grated cauliflower, sprinkle the salt and mix it around. Then, cover the pan and cook it for 8 minutes. Toss once in between.
  • The cauliflower should be cooked through by now. Add the assorted veggies, toss it around and cook for 2 minutes. Then, toss the shredded chicken and the mushroom that was kept aside. Toss it around. Check for salt and add any, if needed.
  • Finally, add the cilantro leaves. While serving, sprinkle some fresh lemon juice and the garlic chips on top. Serve warm!



Copyright: Playful Cooking

Mushroom Chicken Spiced Cauliflower Fried Rice | Playful Cooking #friedrice #rice #cauliflower #foodphotography #weeknight #keto #glutenfreeMushroom Chicken Spiced Cauliflower Fried Rice | Playful Cooking #friedrice #rice #cauliflower #foodphotography #weeknight #keto #glutenfree


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FRIED POTATO BALLS – Easy Food Recipes For Dinner to make at home – cooking for begginers

FRIED POTATO BALLS – Easy Food Recipes For Dinner to make at home – cooking for begginers

written http://goo.gl/Ahcquu
how to make recipes cooking for dinner. simple tasty and quick Meals dishes. Fried crispy balls of potato. I remember when I was a kid, my mother brought me from the market, small potatoballs like these, but frozen. Here, you have a homemade potatoes balls. They are very easy to make.

Song: “The Builder”
Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0

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Spicy Kale and Coconut Fried Rice

Spicy Kale and Coconut Fried Rice – Cookie and Kate



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A Game-Changing Upgrade to Fried Eggs

I was reading Dinner: Changing the Game by Melissa Clark when I stumbled upon something, well, game-changing. In a recipe for Olive Oil–Fried Eggs With Scallions, Sage, and Turkish Red Pepper, Clark describes “fried sage leaves that get caught in the white.” So, fried eggs embedded with fried herbs.

Here’s how she does it: Sizzle sage leaves in olive oil, then “crack the eggs into the skillet on top.” Baste the whites with more oil, because why not? The crispy, crackly herbs become part of the eggs like a tattoo. Why have we never done this before?

Clockwise: dill, sage, parsley, chives, tarragon.
Clockwise: dill, sage, parsley, chives, tarragon.
Photo by James Ransom

We’ve gotten close. Julia Turshen taught us to olive oil–fry eggs and top them with fresh herbs. Christopher Hirsheimer and Melissa Hamilton showed us that one ingredient (smoked paprika!) can take your eggs from everyday to oh-wow. And Cat Peternell convinced us that fried herbs are the best herbs.

Clark’s technique is just as easy and just as flexible. In fact, when I asked her if she ever riffs on the recipe, she told me: “Every time I make it, I riff on it. I rarely make the same thing twice!” She’s tried scallions, mint, and cilantro, but likes sage best “because it gets crisp.”

Like her, I started with sage—and then I couldn’t stop. I tried chives. I tried parsley. I tried mint and cilantro and tarragon and dill and thyme. Turns out, you can’t go wrong with ruffly-edged, runny-yolked, herb-crusted eggs.

Spoon some oil-encouragement on top of the whites.
Spoon some oil-encouragement on top of the whites.
Photo by James Ransom

Here are a few ways to put this to good use:

  • Mint-fried eggs in a puddle of tomato sauce, topped with feta
  • Dill-fried eggs on heavily-buttered rice with many squeezes of lemon
  • Chive-fried eggs on a cheesy biscuit and don’t forget the hot sauce
  • Sage-fried eggs on leftover stuffing (looking at you, Thanksgiving)

Makes 1 fried egg

  • 2

    tablespoons olive oil, for pan-frying

  • 1

    large egg

  • 1

    tablespoon fresh herbs (see note above)

  • 1

    pinch flaky salt

Go to Recipe

What herb would you want to start with first? Tell us in the comments!


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