Sriracha Fried Rice

A unique, spicy fried rice with the egg on top! If spice isn’t your thing, just use a little Sriracha for flavor!

Sriracha Fried Rice | thepajamachef.comOhhh yeah. This dinner is my new BFF. I’ve made it more times in the last few months than I can count. It’s full of flavor, is super simple, and uses one of my favorite under-appreciated vegetables–cabbage! It’s rare for us not have have some leftover rice in the fridge because Ben lives on that stuff. And lucky for me–rice is cheap, and it lasts in the fridge or freezer for awhile. But that “lasting’ sometimes means there’s more leftover rice than I know what to do with. Enter fried rice. You can make a normal fried rice like this one or a kale fried rice or a pineapple fried rice, or you can make a kicked up vegetarian version. Like this one! Sriracha is everyone’s favorite spicy condiment so now you have another use for it!

Sriracha Fried Rice | thepajamachef.comThis dinner hits the spot when you want something homey and comforting but don’t want to wait or take the time to cook a big meal. Sriracha Fried Rice takes a bunch of leftovers [like that cabbage you bought for slaw or to add to salad] and turns them into something amazing! I love the nuttiness of the sesame oil and sesame seeds that are added at the end. They give it another dimension of flavor…. and the leftovers are even better the next day! Just don’t forget the fried egg on top. Drippy yolk + spicy rice = amazing. I bet this would be great for breakfast too! Enjoy!

two years ago: Pumpkin Spice Cream Cheese
three years ago: Cinnamon Sugar Apple Cake
four years ago: Pumpkin Ginger Bread

Sriracha Fried Rice

  • Servings: 2-3
  • Time: 30 minutes
  • Print

from Jenna’s Everything Blog

Ingredients:

  • 5 tablespoons oil, divided
  • 5 cloves garlic, minced
  • 1 large onion, chopped
  • 1 cup cabbage, chopped or shredded [I usually use at least 2-3 cups cabbage, and sometimes even add in mustard greens too]
  • 1 splash Shaoxing wine [or dry sherry or Mirin]
  • 1 pinch sugar [omit if using Mirin since it’s already sweet]
  • 2 tablespoons soy sauce
  • 1-3 tablespoons Sriracha depending on your spice preferences
  • 4 cups cold, cooked rice
  • salt and pepper to taste
  • 1 teaspoon sesame oil
  • 3 green onions, diced
  • 4 eggs

Directions:

Heat a large wok or skillet over medium-high heat. Add 4 tablespoons oil and heat, then cook garlic for 30 seconds. Add onion, stirring to coat with oil, and cook for 4-5 minutes. Add cabbage, wine/sherry/Mirin, and sugar and cook for another 4-5 minutes until it starts to soften. Add soy sauce and Sriracha, stirring well, then cook for another minute or so. Add rice, breaking up larger pieces with a wooden spoon, then season with salt and pepper to taste. Cook rice for about 10 minutes, stirring occasionally. Lastly, stir in sesame oil and green onions.

In another pan, heat remaining tablespoon of oil to fry your eggs to desired doneness.

Serve eggs on top of fried rice. Enjoy!

About these ads

Creamy Tomato and Spinach Pasta

A creamy, veggie-filled pasta dish that comes together quickly with lots of pantry ingredients.

Creamy Tomato and Spinach Pasta | thepajamachef.comDoes anyone else watch Guy’s Grocery Games on Food Network? Ever since we moved to Nashville and got a DVR [yes, I know these have been around forever but we didn’t get one til a year ago. We are way behind technology-wise.] I have been obsessed with recording episodes of cooking and HGTV shows. Because I can, and because they’re good tv shows to watch while blogging or reading magazines or something. I never watch and only watch tv. I need to be doing something else in the process, so I need somewhat mindless shows that aren’t totally trashy. Does that make sense? This one, if you haven’t seen it, requires chefs to dash around a grocery store in search of ingredients for an assigned meal/category of food, and then COOK their meal… but there’s always a twist or challenge. I never in a million years would want to be on Chopped, Cutthroat Kitchen, or any of those other cooking shows… but if I had to choose a cooking competition show to be on, this would be it. It’s relatively tame, Guy seems nice, and hello! Grocery stores are my favorite place to browse. Is that weird? Ha. Anyways, on a recent episode of triple G, one of the judges said that pasta dishes aren’t supposed to be light. She thought they needed to be heavy, or at least, hearty to be a true pasta dish. I have to say I disagree with that. There’s a place for heavy, hearty dishes like baked pasta or lasagna [take a look in my archives, I have tons of recipes like that!] but sometimes lighter pasta dishes totally hit the spot. Maybe they aren’t traditional but I love ‘em.

Creamy Tomato and Spinach Pasta | thepajamachef.comThis pasta dish is exactly the kind I love–full of flavor and interesting things, but still relatively light. It uses cream cheese and Parmesan cheese but also a lot of tomatoes, onions, and spinach to balance everything out. You can make this pasta in a pretty short amount of time, using mostly pantry ingredients, so it’s great for weeknights. The sauce can be made while the pasta cooks, so it really doesn’t take more time to make than  a box of mac ‘n cheese. So what if it’s not this big, hearty meal? Isn’t that what sides are for? :) To make this more of a one dish meal, I think some sliced grilled chicken, shrimp, or even some canned white beans would be great additions. I’ll have to try that next time! Enjoy!

one year ago: Flourless Chocolate Cake with Strawberry Sauce
two years ago: Pumpkin Cornbread
three years ago: Honey Whole Wheat English Muffinsfour years ago: Pumpkin Pasta Sauce, aka “Pumpfredo”

Creamy Tomato and Spinach Pasta

  • Servings: 4
  • Time: 30 minutes
  • Print

from Budget Bytes

Ingredients:

  • 1/2 pound small pasta like penne
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 15 ounces diced tomatoes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • pinch red pepper flakes
  • freshly ground black pepper
  • 2 tablespoons tomato paste
  • 2 ounces cream cheese, cubed
  • 1/4 cup grated Parmesan cheese
  • 4-5 ounces fresh spinach [frozen spinach that has been thawed and drained should also work too]

Directions:

Prepare pasta [al dente] according to package directions.

Meanwhile, in a large skillet, heat oil over medium heat. Add onion and cook until softened about 7 minutes. Then add garlic and cook for 30 seconds or so until fragrant. Add tomatoes [undrained], oregano, basil, red pepper, and black pepper and stir to combine. Add tomato paste and 1/2 cup water to skillet, stirring until tomato paste has dissolved. Reduce heat to low and add cream cheese cubes one by one, stirring until incorporated. Then add the Parmesan cheese gradually, stirring until it is creamy.

When pasta is done, drain and add to the sauce. Top with spinach, cover, and cook over low heat for 2-3 minutes until spinach wilts. Stir in and adjust seasonings to taste. Serve immediately.

Mystery Dish: Honey-Thyme Roasted Pork Tenderloin

For this month’s edition of Mystery Dish, Marcie of Flavor the  Moments was our host. She gave us a lovely  list to work with, including: pork, fennel, kabocha squash, hard apple cider, heavy cream, orange, farro, hazelnuts, quince, thyme, maple syrup, and brussels sprouts. A lot of fun ingredients, for sure! But some were a little too exotic or expensive for me to get without a trip across town to a fancier grocery store, so simple it was!

Honey-Thyme Roasted Pork Tenderloin | thepajamachef.com #MysteryDishBut simple doesn’t have to mean boring. This honey-thyme roasted pork tenderloin was anything besides boring! It was bursting with lots of fresh flavor–before roasting, the pork is seared in a hot skillet then coated with an amazing mixture of honey, butter, thyme, and orange zest AND juice. Talk about flavor overload! I could totally see making that honey mix into a fun spread on cornbread or a biscuit. It was SO delicious when I test tasted it [before it came into contact with the raw meat] that I was super tempted to put the spoon in my mouth later. But raw meat=gross=unhealthy so I talked myself out of that one. :) It was hard, guys, but I did it.

Honey-Thyme Roasted Pork Tenderloin | thepajamachef.com #MysteryDishAs the pork roasted, a wonderful hearty sweetness filled the house. I tended up having to cook the meat a little while longer than the original recipe advised, despite the internal temperature reading 145 degrees F as it should, hence the photos above being a little too pink for my liking. But I was chasing daylight and thought the pork was done before I cut into it, so I had to take the photos then or else incur the wrath of the dreaded florescent kitchen lighting. Ugh, no thanks. But once the pork was done, it was amazing–juicy and rich, with the perfect blend of herb-citrus-honey baked right into the crispy coating that appears as the honey bakes on the pork. I served my pork with an awesome butternut squash side dish that I’ll have to share before Thanksgiving because it has “holiday side dish” written all over it. Enjoy!

one year ago: Skinny Southwest Chicken Dip
two years ago: Mexican Rollups
three years ago: Individual Pumpkin Pie Parfaits
four years ago: Asian Chicken Bowls

Honey-Thyme Roasted Pork Tenderloin

  • Servings: 8
  • Time: 60 minutes
  • Print

adapted slightly from Serious Eats

Ingredients:

  • 2 pound pork tenderloin
  • freshly ground black pepper
  • sea salt
  • 2 tablespoons olive oil
  • 1/4 cup chicken broth
  • 3 tablespoons fresh thyme [or 1 tablespoon ground thyme] + more for serving
  • zest and juice of one orange
  • 1/4 cup honey
  • 1 tablespoon unsalted butter, room temperature

Directions:

Preheat the oven to 375 degrees F. Let pork sit out at room temperature for 15 minutes before using, then pat dry and season with pepper and salt.

Heat oil in a skillet over medium-high heat. When hot, sear pork for about 2-3 minutes per side until golden brown. Remove from pan and add chicken broth, scraping up brown bits, then remove from heat and reserve sauce.

Whisk together thyme, orange zest, orange juice, honey, and butter in a small bowl. Season with salt and pepper to taste.

When pork has seared, place pork in a baking dish then rub with thyme mixture. Pour chicken broth into baking dish.

Bake for at least 30 minutes or until internal temperature reaches 145 degrees F. Let rest for 10 minutes, covered with foil, before slicing and serving with more fresh thyme.

See what other Mystery Dish gals made this month:

Baked Apple Donuts with Maple Glaze by Yummy Healthy Easy

Baked French Toast Casserole by I Want Crazy

Chocolate Orange Hazelnut Truffles by Culinary Couture

Hazelnut Maple-Glazed Cinnamon Rolls by I Dig Pinterest

Hazelnut Macarons with Pumpkin Maple Filling by Baking a Moment

Honey-Thyme Roasted Pork Tenderloin from The Pajama Chef

Italian Sausage and Ravioli Skillet by Simply Gloria

Kabocha Squash Curry with Roasted Brussels Sprouts and Farro by Chez CateyLou

Maple Glazed Fennel and Brussels Sprouts by The Well Floured Kitchen

Pear Hazelnut Bread with Orange Maple Glaze by Blahnik Baker

Shaved Brussels Sprouts Salad with Apples, Bacon, and Hazelnuts by Flavor the Moments

Shaved Brussels Sprouts Harvest Salad with a Hard Apple Cider Vinaigrette by Joyful Healthy Eats

{Vegan} Orange Hazelnut Maple Cinnamon Rolls by Sweet Tooth Life

Asian Turkey Meatballs with Carrot Rice

Flavorful Asian turkey meatballs served over carrot rice is an awesome, easy 30 minute weeknight dinner. Kids love it too!

Asian Turkey Meatballs with Carrot Rice | thepajamachef.comThis is one of our absolute favorite dinners. I’ve made it more times than I can count, but it’s never appeared on the blog because I never get a photo before it’s gone-zo. It’s pretty simple, as most meatball dinners are, but it feels so special because of the Asian flavors and wonderful aromatic ingredients in the dish. The meatballs are zingy with just a hint of spice. If spice isn’t your thing, feel free to leave out the Sriracha or use less. Don’t be afraid of the fish sauce though–a little goes a long way to making the meatballs extra tasty! Just don’t smell it. Take my word on that one. Can you say gross?! :)

Asian Turkey Meatballs with Carrot Rice | thepajamachef.com

One of the best things about this dinner is that it’s SO adaptable. Normally I make the meatballs with ground turkey, but if that’s not your thing, use pork or chicken or a combination. I also love that the rice isn’t boring. I stir carrots and cilantro [or Thai basil] in for some extra flavor and texture. To make this a 30 minute meal, using white rice is key… but if you have more time, brown rice would work too. Sometimes I make the rice with another liquid besides water, like chicken broth or coconut milk, for a lil extra something. But even if you just make the rice plain, it’s still amazing!

Asian Turkey Meatballs with Carrot Rice | thepajamachef.comI love to serve this dinner with steamed broccoli or edamame. It’s the perfect meal to take to a family with a new baby. I’ve done that so many times and have gotten rave reviews from everyone, including the kiddos! Just don’t forget the lime wedges. A squeeze of lime over the whole meal is essential! Enjoy!

two years ago: Maple Cornmeal Drop Biscuits
three years ago: Garlicky Pasta with Fresh Tomatoes and Basil
four years ago: Pillow Cookies

Asian Turkey Meatballs with Carrot Rice

  • Servings: 4
  • Time: 30 minutes
  • Print

from Everyday Food Magazine

Ingredients:

  • 1 cup white rice
  • 2 cups liquid for cooking rice – like water, chicken broth, or coconut milk
  • 1 carrot, shredded
  • 1/3 cup cilantro or Thai basil, chopped
  • 1/2 cup breadcrumbs
  • 1 pound ground turkey [pork works too!]
  • 2 green onions, green and white parts chopped and divided
  • 1/3 cup cilantro, chopped
  • 3 teaspoons fish sauce
  • 3 teaspoons Sriracha
  • 3 teaspoons sugar
  • 1 clove garlic, minced
  • 1 teaspoon fresh grated ginger, optional
  • 2 teaspoons canola oil
  • lime wedges, for serving

Directions:

Preheat oven to 450 degrees. In a large saucepan, combine 2 cups water [or coconut milk or chicken broth for extra flavor] and rice. Bring to a boil, stir, then cover and reduce to a simmer. Cook until rice is tender, about 15-20 minutes. Remove from heat and top with carrot and cilantro. Cover and let stand for 5 minutes, then stir to mix all ingredients and fluff with a fork.

Meanwhile, in a large bowl, combine breadcrumbs and 2 tablespoons water. Let stand for 5 minutes, then add turkey, white parts of the green onions, cilantro, fish sauce, Sriracha, sugar, garlic, and ginger if using. Gently stir to combine, then shape into 24 small meatballs.

In a large skillet, heat oil over medium-high heat. Work in batches to brown meatballs on all sides, then transfer to a large baking dish to cook for 10 more minutes in the oven, or until cooked through. Serve meatballs over rice with green onions and lime wedges.

#10DaysofTailgate: Vegetarian Pumpkin Chili

A chunky vegetarian chili loaded up with beans, veggies, and pumpkin for some velvety smooth sauce. This soup makes a ton and tastes better the second day!

Vegetarian Pumpkin Chili | thepajamachef.com #10DaysofTailgate

TEAR! This is my last recipe for #10DaysofTailgate. Don’t forget to enter the giveaway… there are lots of great prizes, including one from Bob’s Red Mill. You’re probably pretty familiar with Bob already, but you can check ‘em out on Twitter, Facebook, Pinterest, and Instagram too. :) They sent me a bag of their 13 Bean Soup Mix and boy! was it good. Thanks, Bob! It had some of my favorite beans–black beans, lentils, pinto beans–along with some fun additions like black eyed peas and lima beans.

#10DaysofTailgate Sponsors

I have a few things to admit with this recipe, guys. First, I didn’t really make it vegetarian–I used chicken broth. Oops! But you can use vegetable broth if you want… I just wanted to call it a vegetarian chili. Second, it’s not nearly as pumpkiny as I would have liked. But that’s okay–the pumpkin adds a velvety smoothness to the saucy part of the chili… that may not actually be traditional chili because it has wild rice in it. Yum. But I wanted to call it a pumpkin chili so I did. Third, it’s addictive and may cause even non-bean lovers to swoon with delight because it’s chunky, tomato-y, pumpkin-y, and delicious!

Vegetarian Pumpkin Chili | thepajamachef.com #10DaysofTailgate

Is that okay with you? Good! Go grab half the contents of your pantry, fridge, and spice cabinet and make this chili NOW. You’ll be so glad you did! It’s extra delicious with lots of melty cheese on top. Thanks, Camilla, for hosting #10DaysofTailgate! Hope y’all have enjoyed it as much as I have!

Vegetarian Pumpkin Chili | thepajamachef.com #10DaysofTailgate

four years ago: Chunky Crock Pot Applesauce

Vegetarian Pumpkin Chili

  • Servings: 12
  • Time: 3 hours + overnight soak
  • Print

Ingredients:

  • 2 cups 13 bean soup mix
  • 1 – 15 ounce can pumpkin puree
  • 2 cups vegetable or chicken broth
  • 6 cups water
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 2 carrots, thinly sliced
  • 2 – 14.5 ounce cans diced tomatoes in tomato juice, undrained
  • 1 – 8 ounce can tomato sauce, no salt added
  • 5 teaspoons chili powder
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1/2 teaspoon paprika
  • pinch cinnamon
  • freshly ground black pepper, to taste
  • 1 cup wild rice, uncooked
  • cheese, for topping

Directions:

The night before you wish to cook, wash and sort beans to remove any small pebbles. Soak in a large bowl full of cold water. When ready to cook, drain and rinse beans.

Add all ingredients except rice and cheese to pot. Bring to a boil and reduce to a simmer, then cook uncovered for 90 minutes. After that time, add wild rice to the pot and let simmer until beans and rice are soft.

Serve with cheese on top!

Here’s what the rest of the crew brought to the table…

Starters
BBQ Sausage & Cheese Plate by The Spiffy Cookie
Vegified Hot “Wings” by Curious Cuisiniere
Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad by Love and Confections
Smoky Karma Stovetop Beans by Culinary Adventures with Camilla

Dips
Chile con Queso by Sew You Think You Can Cook

Mains
Kicking Karma Veggie Fajita Pizza by A Kitchen Hoor’s Adventures
Not Ketchup Cherry Chipotle Steak Tacos by Making Miracles
BBQ Chickpea Sliders with Apple Slaw by Debbi Does Dinner Healthy
Vegetarian Pumpkin Chili by The Pajama Chef
Beef Kabobs by A Day in the Life on the Farm

Disclosure: I received a complementary bag of 13 Bean Soup Mix from Bob’s Red Mill as part of my participation in #10DaysofTailgate. I was not compensated in any way–for my time, to create a recipe, or to publish positive comments. I was not required to use these products as part of my recipe. My opinions are my own.