Korean Beef Bulgogi

Recipe taken from Damndelicious.net

I cooked this 2-3 weeks ago, so don't remember all the details.

I used 1 thing of boneless rib eye steak (don't remember the poundage) and chicken.  

Didn't use the prime rib as it was very expensive and since marinating the meat....

Doubled the recipe (except for the brown sugar) for the extra meat, since also using the chicken for my lunches.

Marinated steak and chicken together so was a bit of a pain to separate to cook steak separate.

Ingredients:

-1.5 lbs boneless rib eye steak (+1.5 lbs chicken)

-1 small pear - peeled and coarsely grated (cuinsarted)

-1/2 cup reduced sodium soy sauce (probably could have used a little less)

-2 TBSP brown sugar (orig was 4)

-4 TBSP sesame oil (probably used less)

-6 cloves garlic, minced

-2 TBSP freshly grated ginger

-2 TBSP gochujang, Korean red pepper paste (just used the spice)

Veggies: broccoli, yellow onion, bell pepper, and zucchini

Garnish: green onions, toasted sesame seeds

Directions:

1. Freeze steak for 30 min. Slice across the grain into 1/4 inch thick slices

2. Combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang --> marinate meat

3. Grill steak 2 min per side

4. Cook chicken and set aside

5. Cook veggies in pan briefly and add the juice from the chicken into pan to cook with veg

6. Garnish green onions and toasted sesame seeds

Drunken Noodles (Pad Kee Mao)

Recipe taken from Kevin Curry from Fit Men Cook app.

I didn't follow it correctly when I should have, and it ended up being too acidic (add lime juice, didn't add the sugar). Also, need to add less fish sauce because Eric doesn't like a lot.  I ended up adding Hoisin to his meal and he liked it better.  I also doubled the recipe because I was adding a ton of veggies.

Also the brown rice noodles instructions were to cook for 4-5 min, and I did 3 min, but still think it could have been less.  Just looked up a different way to cook them from KitchenSkip.com

1. Boil water

2. Turn off heat

3. Add noodles

4. Soak for 6-10 min

5. Drain

6. Rinse in cold water - rinsing makes it less sticky

Ingredients:

-Garlic, minced

-Chicken, diced

-Roma tomatoes, small diced - I used 3, but would do 4 like it said

-4 Tbsp fish sauce (do 3)

-4 Tbsp soy sauce

-4 tsp coconut sugar (didn't add, but need to next time)

-3 tsp lime zest (don't add the juice!)

-2 Tbsp thai chili sauce 

-32 oz tofu shirataki noodles - I just used 1 box of brown rice noodles and was perfect for 6 servings

-Thai basil, chopped

-Veggies used: 1 yellow onion, 2 bell peppers, 1 large zucchini - for 6 servings

Directions:

1. Cook garlic + serrano in pan.  Add chicken. Set aside.

2. Combine tomatoes, fish sauce, soy, coconut sugar, lime zest, and chili sauce into pan.  Cook for about 5 min, until tomatoes have created their own paste and sauce

3. Add veggies and cook

4. Add uncooked noodles????

5. Combine with chicken

6. Garnish with thai basil

Vietnamese Lemongrass Chicken

Recipe taken from Gimme Some Oven

I grew lemongrass in the back, and haven't used it all season, so wanted to use.  

I served with (Vietnamese) jasmine rice and broccoli.

Ingredients:

-1/4 cup lime juice (used 2 limes)

-3 Tbsp fish sauce (felt was a bit too much/salty)

-2 Tbsp maple syrup (or brown sugar)

-2 Tbsp avocado oil

-1 Tbsp low sodium soy sauce

-4 small garlic cloves

-2 stalks lemongrass, tender white parts only, roughly chopped

-1 medium shallot, peeled and halved (or half of a small red onion)

-2 lbs chicken breasts cut into pieces

-pepper (wasn't listed in ingredients, but then listed in instructions?)

Instructions:

1. Combine lime juice, fish sauce, maple syrup, oil, soy sauce, black pepper, garlic, lemongrass, and shallot in a blender or food processor.  Puree until smooth.

2. Set aside a little bit of marinade for Vietnamese rice (if doing).

3. Marinate with chicken for at least 30 min

4. Dump in pan and cook.

Vietnamese rice:

I had an extra shallot!

Cooked shallot + serrano + extra marinade --> add to cooked rice

Notes:

Recipe calls for grilling, but I just dumped the whole thing in the pan and chicken basically boiled.  I wanted to cook the chicken with the marinade, though.

Could consider leaving chicken as tenders and bake in oven without the marinade.

Served with broccoli.

"Fried" rice

Recipe modified from elizabethrider.com sans eggs and peas for Eric.

Ingredients:

-Cooked brown rice (2 cups uncooked for 6 servings)

-avocado oil

-1 jalapeno, diced (or serrano, sliced)

-3 cloves of garlic, cuisinarted

-1 bunch of scallions, chopped

-1 inch of fresh ginger, cuisinarted (probably less, make it equal to amount of garlic)

-3 Tbsp low sodium soy sauce

-1 tsp rice vinegar

-1 tsp toasted sesame oil

-salt and pepper

Directions:

1. Heat avocado oil, garlic, jalapeno in pot

2. Add scallions until softened

3. Add rice, soy sauce, rice vinegar, sesame oil, ginger, salt, and pepper

4. Stir to combine

Notes:

Writing this over a week after I cooked it, so maybe a little foggy.  I may have added the ginger and scallions at the same time.

Served with the encrusted sesame tenders and oven-roasted broccoli

*Asian

*Sides

Gordon Ramsay's Malaysian Chicken Curry

Recipe taken from food.com

--For red chiles, I used 3 garden salsa chilis from the garden and 1 serrano.  I got scared and took out seeds from a few, but because I'm cooking them, it wasn't hot enough! So next time, keep the seeds.

--First time using the lemongrass from the garden, but I wasn't sure on how to harvest and likely didn't take enough. To harvest, I had to slice them lengthwise to find the soft part and discard the tough parts and any tough outer layers.

--could try using diced chicken breast instead of chicken thighs next time

--I suggested using cubed bell peppers and onions instead of green beans, but Eric and Jasmine said they liked it the way it was cooked

--Didn't see where I used the turmeric again in the recipe

--I had to buy the shallots and kaffir lime leaves from Tim's Oriental Market

Ingredients for curry paste:

-5 garlic cloves

-4 to 5 long red chilies (don't take out the seeds)

-2 lemongrass

-5 cm piece fresh ginger root

-4 shallots

-1 tsp ground turmeric

-2 Tbsp oil (used avocado)

Ingredients for curry dish:

-Chicken thighs (1.5-2 lbs) cubed--> try chicken breasts next time

-1 Tbsp oil

-1 tsp ground turmeric

-2 onions, peeled and thinly sliced

-4 kaffir lime leaves

-1 cinnamon stick

-3 star anise

-1 can of light coconut milk

-100 mL chicken stock

-1 tsp palm sugar (or soft brown sugar) - I actually used dark brown sugar all I had

-2 Tbsp light soy sauce

-2 Tbsp fish sauce

-green beans (800 g in recipe - I used about 1.5 lbs

-salt and pepper

-cilantro for garnish

-avocado for garnish

Directions:

1. Cut chicken, and salt/pepper - set aside

2. Cut onions and green beans - set aside

3. Combine chicken stock (to 100 ml), coconut milk, sugar, soy sauce, fish sauce - set liquid aside

4. Set aside dries: lime leaves, cinnamon stick, star anise

5. Make curry paste - Combine garlic, chillies, lemongrass, ginger, shallots in Cuisinart

6. Heat oil in large pan with med heat --> add curry past + 1 tsp ground turmeric

7. Add onions and stir for 5 min

8. Add chicken in pan and stir to coat

9.  Add liquids and dries and bring to a boil.  Reduce heat to simmer and cook gently for half and hour to an hour until chicken tender (about 30 min fine - cooked rice and washed dishes during this time)

10.  Skim off any excess oil on the surface (wasn't much)

11.  Add beans and cover for another few min until beans tender (Eric likes his beans crunchy)

12. Serve with cilantro, avocado, and jasmine rice.

*Asian, Malaysian, Thai

Lettuce Wraps

Tried recipe from DamnDelicious

Ingredients:

-1 lb ground chicken (turkey)

-2 cloves garlic, minced

-1 onion, diced

-1/4 cup hoisin sauce

-2 Tbsp soy sauce

-1Tbsp rice wine vinegar

-1Tbsp freshly grated ginger

-1 Tbsp Sriracha

-1 (8 oz) can of whole water chestnuts, drained and diced

-2 green onions, thinly sliced

-pepper and salt

-1 head of butter lettuce

Directions:

1. Heat olive oil in saucepan and add ground meat.  Cook until browned about 3-5 min.  Drain excess fat (wasn't any because 99%)

2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha until onions translucent, about 1-2 min

3. Stir in chestnuts and green onions until tender, about 1-2 min.

4. Season with salt and pepper (forgot)

So, I also made Chinese green beans (1 lb) + rice + the microwaved Chinese buns.  It ended up being too much food the first night and didn't eat rice the 2nd night.  So all in all, I think this could be 3 meals with green beans, rice, and Chinese buns.

*Asian

General Tso's Chicken

I can't believe I haven't tried this recipe yet, but got it from Skinnytaste.com

I doubled the amounts.

Ingredients:

-2 lbs chicken breast - says to cut into bite-sized pieces, but I felt that it was difficult to flip, so recommend cutting chicken tenders in half for bigger pieces to flip

-1/2 cup soy sauce, divided

-1/2 cup cornstarch, divided (consider arrowroot)

-2 large egg whites

-2 inch piece of ginger

-4 cloves of garlic

-scallions, separate whites and greens

-2 cups reduced sodium chicken broth

-2 tsp sriracha sauce

-6 Tbsp hoisin

-sesame oil

-sesame seeds for garnish

-orange zest

-honey

-1 jalapeno, thinly sliced 

-1 red bell pepper, thinly sliced (julienned)

-1/4 red onion, thinly sliced

Directions:

1. Chop veggies - bell peppers, onions, jalapenos, scallions (set aside greens for garnish)

2. Cuisinart garlic and ginger.  

3. In a medium bowl, combine chicken, 1/4 cup (4 Tbsp) soy sauce, 6 Tbsp cornstarch, and egg whites.  Toss to combine.

4. Heat small sauce pot over medium heat.  Add 2 tsp sesame oil, ginger, garlic, scallion whites, jalapenos.  Sauté for 1 minute.

5. Mix 2 Tbsp corn starch with the chicken broth and whisk until clumps gone. Add to pot.

6. Add 1/4 cup soy sauce, sriracha (1 squirt), honey (1 squirt), and hoisin, orange zest. Whisk to combine.

7. Once thickened, turn heat low and keep warm. Add the bell peppers and onions to sauce.  

8. Heat a non-stick skillet over medium-high heat.  Add some sesame oil and chicken (don't crowd).  Cook chicken for 3-4 min or until browned on the edges.  Flip chicken and cook an additional 2-3 min or until cooked through.  Can do in batches if needed

9. Add sauce to the skillet and toss to coat

10.  Sprinkle with scallion greens and sesame seeds.

Notes:

Served with baked broccoli (with sesame oil, garlic powder, onion powder, salt, white pepper) and brown rice.

I didn't mix the corn starch with broth ahead of time and had clumps in the sauce to deal with.

Seemed like a lot of work, but tasted pretty good.  

I estimated honey - like 1-2 Tbsp - seemed to sweet, so cut out or add less next time.

*Asian

Korean Chicken with Gochugaru

Modified recipe from pickledplum.com (Korean Sticky Chicken Recipe)

I can't believe HEB had it, but they had a bottle of Korean spice or gochugaru.  I wanted to use it for a recipe in Roy Choi's book, but feeling lazy, so I just googled for a recipe that used it and found the above.  It tasted pretty good, and Eric liked the change-up.  Had that hint of Kim Chi, but I didn't tell Eric that, haha

Ingredients:

-1 lb of chicken, diced

-2 Tbsp gochugaru (generous amount!)

-2 Tbsp soy sauce

-1 Tbsp rice vinegar

-2 Tbsp honey

-1 Tbsp cornstarch/arrowroot

-sesame seeds

-scallions

-VEGETABLES: oven roasted broccoli, another night - onion, red BP, snap peas, broccoli in oven - seasoned with salt, pepper, garlic, ginger, sesame seed/oil (consider adding the gochugaru to veg)

Directions:

1. Marinate the chicken in some soy sauce, gochugaru, rice vinegar for a couple of hrs.

2. Mix soy sauce, rice vinegar, honey, cornstarch/arrowroot

3. Cook meat 

4. Add soy sauce mixture to pan and stir

*Asian

Spicy Chinese Green Beans

Recipe modified from Dinner Then Dessert.

Was a bit too spicy, but I added too much crushed red pepper.  Also used a lot more of cuisinart-ed garlic than was called for, and also added ginger because had a lot leftover from the pork buns. Maybe a bit much, but it was ok.  Also, Eric likes them crunchy, so I don't cook that long. Forgot the green onions, but oh well, maybe next time.

 

Ingredients:

-avocado oil

-1 lb green beans, trimmed

-2 tsp chili garlic paste

-2 green onions thinly sliced - white parts only (didn't use)

-1 Tbsp garlic -ginger 

-2 Tbsp soy sauce

-1 Tbsp rice vinegar

-1 tsp sugar (Used honey instead)

-1/4 cup water

-1/2 tsp crushed red pepper flakes

 

Directions:

1. Add garlic, ginger, onions, chili-garlic paste, oil to pan and cook for 30 sec

2. Add in green beans

3. Add in soy sauce, rice vinegar, honey, water, and chili flakes

4. Cook until liquids are cooked off, sort of

5. Garnish with sesame seeds - forgot to do

*Asian

*Sides

Easy Chinese Pork Buns

The main credit is to Kirbiecravings' 5 minute homemade Chinese buns.  I was craving the Chinese pork buns, but didn't have a bamboo steamer and didn't feel like buying one.  Found this recipe and it was awesome.  I forgot the sliced green onions, which would have added some good crunch. 

Pork recipe taken from Myrecipes.com

Recipe good for 2 nights or 4 servings.  Also served with green beans.

Ingredients for pork:

-1 lb pork

-Five-spice powder

-3 Tbsp hoisin sauce (could have tried a little less)

-2 Tbsp rice vinegar

-1 Tbsp low sodium soy sauce

-1 1/2 tsp honey

-1 tsp minced fresh ginger

-1 tsp minced garlic

-1/4 tsp salt

-1 cup of sliced green onions (FORGOT THIS)

Directions for pork:

1. Rub five spice powder evenly over pork.  

2. Cook per directions on package of pork

---Place on roasting pan

---Cook for 22 min at 425 F

---Check internal temp goal 145?

---Let pork stand for 15 min

4. Cut pork crosswise into thin slices and then cut slices into thin strips

5. Add rest of ingredients (hoisin, rice vinegar, soy sauce, honey, ginger, garlic, salt) to pork

6. Cover and refrigerate

7. Divide into 2 servings and microwave when ready

8. Add green onions on top

Ingredients for 4 buns

-1 cup all-purpose flour

-1 tsp baking powder 

-1/4 cup evaporated milk (condensed milk too thick and sweet)

-3/4 cup skim milk

Directions for buns:

1. Whisk all ingredients into a small bowl until batter smooth

2. Line 4 small plates with parchment paper

3. Pour batter onto plates = about 95 g of batter per plate

4. Microwave for 1 minute

*NOTE: If using condensed milk, can use 1/8 cup (half of a 1/4 cup) and fill the rest with water or milk, just to thin it out more.  Not sure which to use as evaporated milk has "chemicals" and condensed milk just has sugar and milk

*Asian

Hawaiian Turkey Burger

Taken from various, but mainly Spidesinmydna.com

Ingredients:
-1 lb lean ground turkey
-2 scallions, thinly sliced
-1 clove garlic, minced
-1 tsp ginger (used ground bc didn't have time for fresh)
-1/4 cup panko bread crumbs (maybe use 1/2 cup)
-1 egg (maybe don't use next time)
-2 T soy sauce (next time use 1 T)
-2 T hoisin sauce
-pinch of salt
-1/2 tsp ground black pepper
-red pepper flakes'
-1 tsp sesame seeds (optional)

Toppings:
-pineapple - grilled the slices
-red onion, sliced
-green bell pepper, sliced
-avocado - didn't use this time bc didn't have time

Directions:
-Mix turkey in bowl and make patties


Note: Used 99% lean and always will I don't care.  None of the recipes called for an egg, but I felt that that other burger recipes did, so I added it in anyways. The mixture was super sticky.  Probably needed some more bread crumbs/panko.

I also used the cast iron griddle pan. Cleaning it is super painful.  Not sure if it is worth it.

Steps to clean it.
-water and salt paste
-use brush
-can heat on stove to get bits off
-no soap
-completely dry

-clean right after cooking - blah

*Burger

*American

*Hawaiian

*Pineapple

Sesame Encrusted Chicken Tenders

Recipe taken from Skinnytaste.com

Ingredients:
-Chicken tenders (18 oz)
-2 tsp sesame oil
-2 tsp low sodium soy sauce
-6 Tbsp toasted sesame seeds (used less maybe 5 Tbsp and pan-toasted them)
-1/4 cup of Panko (used more domed scoop)
-salt and pepper
-garlic powder + garlic flakes
-olive oil spray

Directions:
1. Preheat oven to 425 and spray baking sheet with olive oil spray.
2. Marinate tenders in sesame oil, soy sauce, +/- chili garlic, salt, pepper, garlic
3. Toast sesame seeds
4. Mix toasted sesame seeds, panko, salt, pepper, garlic powder, garlic flakes into flat bowl.
5. Place tenders into mix and coat well.
6. Place tenders onto baking sheet.
7. Lightly spray olive oil onto tenders.
8. Bake for 8-10 min. Then turn over and cook for another 4-5 min.

Served with rice and broccoli.

Edit: changed recipe to marinate tenders beforehand - also added some chili garlic sauce

*American

*Asian (sort of?)

Skinny Pineapple Chicken with Cashews

Recipe taken from Bowl of Delicious.
Felt like making Asian last night.  I doubled the sauce because I added veggies (bell pepper trio) and onions.

Ingredients:
-chicken breast, 1.5 lbs cubed
-salt and pepper to taste
-Your choice veggies: bell pepper trio, red onions
-1 cup fresh diced pineapple (reserve juices if any to add to sauce below)
-1/2 cup of cashews

Sauce:
-2 (4) garlic cloves
-1 (2) Tbsp ginger
-2 (4) Tbsp rice wine vinegar - tasted too vinegary! use less next time
-2 (4) Tbsp soy sauce
-2 (4) tsp Sriracha sauce - used maybe a little more, had some kick
-1/2 (1) tsp toasted sesame oil
-Sprinkled red pepper flakes for more spice
-leftover pineapple juice if any
-2 tsp corn starch + 1/4 cup of water 

Directions:
1. Combine ingredients to make sauce + cornstarch/water - set aside
2. Cook chicken with salt, pepper, garlic powder - set aside
3. Cook veggies a little bit
4. Add sauce and stir
5. Add cornstarch/water mix - whisk with fork before adding
6. Stir until thickened
7. Add cashews and diced pineapple

Notes:
Served with rice.
As mentioned above, too vinegary, would add less than 4 Tbsp of rice wine vinegar.  Pineapple is already kind of acidic.

*Pineapple

*Asian

Korean Ground Turkey

I used 2 recipes for Korean Beef Bowls from Damn Delicious and Skinnytaste.

Used to be made with zoodles, but complicated dish too much.  Also, zoodles are either expensive or a lot more work, so just use chopped zucchini now.

Ingredients

-1 pound ground turkey

-fresh ginger (2 inches), cuisinarted

-garlic, 3-6 cloves cuisinarted
-VEGGIES: zucchini, onions, bell peppers

-TOPPINGS: green onions, sesame seeds

SAUCE:

-1 tablespoon of light brown sugar (or sub honey)

-1/4 cup of low sodium soy sauce

-2 tablespoons of water

-Crushed red pepper flakes

-1 tsp sesame oil

Directions

1. Mix sauce ingredients in bowl

2. Cuisinart the ginger and garlic

3. Cook ground turkey with ginger, garlic, and sauce
4. Garnish with green onions and sesame seeds

*Asian

Kung Pao Chicken

Made Kung Pao Chicken this past weekend from Gimme Some Oven. Added onion and snap peas for more veggies.  Cooked chicken and veggies separately with fresh ginger and garlic.  Used red pepper flakes instead of chili peppers.

Ingredients:
-1-1.5 lbs chicken breast, cut into pieces
-1 red bell pepper, cut into squares
-1 (green/orange/yellow) bell pepper, cut into squares
-1 yellow onion, cut into squares

-extra veggie for 3 nights - frozen broccoli, edamame, or snap peas
-4 cloves of garlic, cuisinarted
-1 inch piece of ginger, cuisinarted
-1/2 cup of peanuts - bake in oven and add last! (let Eric bake)
-Heavy sprinkle of red pepper flakes
-green onions

SAUCE (4 servings):
-1 Tbsp honey --> 1.5 Tbsp
-3 Tbsp soy sauce --> 6 Tbsp
-2 Tbsp rice wine vinegar --> 3 Tbsp
-1 tsp sesame oil --> 2 tsp
-1/2 tsp ground ginger --> LIBERAL SPRINKLE
-1/8 tsp white pepper --> ERIC HATED LIBERAL SPRINKLES SO JUST DO 1/8 ts
-1/4 cup of water
-1 Tbsp cornstarch - added last and stirred right before adding to avoid clumps --> 2 Tbsp

Directions:
1. Make the sauce by combining all ingredients.
2. Use cuisinart to chop garlic and ginger together
3. Cook chicken with olive oil and half the garlic/ginger.
4. Saute the bell peppers, onions, rest of garlic/ginger, red pepper flakes.
5. Add the sauce and stir until thickened.
6. Bake (let Eric "dress) peanuts in oven and add last

Notes:

-DON'T USE TOO MUCH WHITE PEPPER - ERIC HATED
-Served with rice, but next time could use zoodles.  Think I did this before with Skinnytaste recipe.

-recently made and not that good. Think I thinned out the sauce too much by adding extra water. Or need to increase because using more veggies to spread out over 3 nights

-3 nights need extra veggie (4 veggies)- used frozen broccoli that worked well

-made extra sauce for 6 servings - used 1.5 Tbsp honey, 5 Tbsp soy sauce, 3 Tbsp rice wine vinegar, 1/3 cup water, and double the rest and was pretty good

-eric said needed green onions

-instead of red pepper flakes, used serrano peppers and garden salsa peppers from the garden - sautéed garlic and peppers first before adding chicken or veggies

*Asian

Skinny Orange Chicken

This is one of my "go-to" recipes from Gimme some oven.

Ingredients:
-2 lbs chicken breasts, cut into bite-sized pieces
-salt and pepper
-Olive oil
-Toppings: green onions, toasted sesame seeds, orange zest

ORANGE CHICKEN SAUCE
-3 cloves garlic, minced (cuisinart-ed)
-1/2 tsp ground ginger (or use fresh)
-1/2 tsp white pepper
-1/3 cup of honey (can cut back)
-1/2 cup of orange juice
-1/3 cup soy sauce
-1/4 cup rice wine vinegar
-2 Tbsp cornstarch - add last minute to make sure no clumps when mixing
-zest of one orange (*KEY*)
-pinch of red pepper flakes (or more)

Directions
1. Make orange sauce by combining all ingredients.  Use medium bowl.
2. Season chicken with salt and pepper.  Cook with olive oil in pan, until nearly cooked through
3. Pour in orange chicken sauce and stir.  Let the sauce come to a boil and stir constantly until thickened.
4. Add green onions, toasted sesame seeds, and orange zest (if still have some)

Notes:
-Added less honey and cornstarch than original recipe called for.  Could do even less honey actually.

-Served with rice and broccoli to make it easy, but could do onions, bell peppers, snap peas.

*Asian

Cauliflower Fried Rice - Meal Prep

I have been using this cauliflower fried rice recipe for my lunches for weeks until I got sick of it.  Modified by adding extra frozen veggies and chili garlic sauce for spice.  Will alternate with cooked shrimp or chicken added.

Ingredients:
-1 lb cubed chicken or 1 bag of shrimp
-1 yellow onion, diced
-2-4 cloves of garlic, minced, or about 1 tsp garlic powder
-1 package cauliflower rice
-Frozen peas - estimate 1/2 cup
-Frozen edamame - estimate 1/2 cup
-Frozen peas/carrots/corn combo - just a sprinkle to get some color
-3 scrambled eggs
-3 T soy sauce
-1 T oyster sauce
-1 T chili garlic sauce
-1 tsp sesame oil

Directions:
1. Scramble eggs and set aside
2. Cook chicken or shrimp and set aside
3. Sauté onions and garlic (powder)
4. Add cauliflower rice, frozen peas, frozen edamame, frozen peas/carrot/corn combo
5. Add soy sauce, oyster sauce, sesame oil
6. Stir until everything is warm
7. Add in eggs and chicken or shrimp

8. Divide into 4 meals

*Lunch

*Asian