Easy Thai Pork Fried Rice:
|1‑1/3||cups long-grain organic brown rice|
|8||ounces ground pork or pork sausage|
|1||tablespoon vegetable oil|
|1||medium onion, thinly sliced|
|1||tablespoon finely chopped fresh ginger|
|1||jalapeño pepper, seeded and finely chopped|
|3||cloves garlic, minced|
|1/2||teaspoon ground turmeric or paprika|
|2||tablespoons fish sauce|
|2||cups chopped cooked vegetables such as broccoli, zucchini, red bell peppers, carrots, bok choy spinach or sweet peas|
|3||eggs, lightly beaten|
|3||green onions, thinly sliced|
|1/2||cup cilantro leaves|
- Bring water and rice to a boil in medium saucepan over high heat. Reduce heat to low; cover and simmer 50 minutes or until water is absorbed.
- Fluff rice with fork. Let cool to room temperature. Cover and refrigerate until cold, at least 1 hour or up to 24 hours. I like to make the rice the night before to cut down on dinner prep time.
- When rice is cold, cook pork in wok or medium skillet(preferably a cast iron skillet) over medium-high heat until no longer pink. Drain off excess fat; transfer pork to bowl and set aside.
- Heat wok or large skillet over medium-high heat. Add oil and swirl to coat surface. Add onion, ginger, jalapeño, garlic and turmeric; stir-fry 4 to 6 minutes or until onion is tender.
- Stir in fish sauce; mix well. Stir in cold rice, vegetables and pork; cook and stir 3 to 4 minutes or until heated through.
- Push rice mixture to side of wok and pour eggs into center. Cook eggs 2 to 3 minutes or just until set, lifting and stirring to scramble. Stir rice mixture into eggs.
- Stir in green onions. Transfer to serving bowl; sprinkle with cilantro.
3 small yukon gold potatoes
2 tbs butter
3 small onions or one large onion
1 clove garlic
11/2 tsp salt
1/2 tsp white pepper
6 c. chicken stock
1/2 tsp ground fresh nutmeg
½ c. cream
1. Peel and dice the turnips, potatoes. Chop the onions and garlic and set aside.
2. Melt the butter in a soup pot over medium heat. Add onions and garlic. Saute for 1-2 minutes being careful not to brown the garlic. Add turnips and potatoes and cook down for 3-5 minutes, stirring occasionally.
3. Add salt, pepper and broth and bring to a boil. Lower the heat and simmer for 25 minutes. Puree all or part of the soup depending on how you like it and stir in the cream and ground nutmeg. Add more salt and pepper if needed. Serve over top some baby spinach for a little splash of color and some extra nutrition.