frying

This fried rice recipe with kimchi and shrimp is quick and easy to make and tastes delicious.

Kimchi and Shrimp Fried Rice

vegetable oil

peeled,

Kosher salt

black pepper

Napa Cabbage Kimchi, drained and coarsely chopped (see What to Buy note)

Korean chile paste

white rice

fish sauce

soy sauce

eggs,

lime juice, plus more as needed

sesame oil

scallions,

lime,

Katsu curry is super-delicious and is one of Japan’s most popular dishes. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) – and the katsu curry was born. Katsu was traditionally made with pork, but I have to say, chicken is my favourite.

Chicken katsu curry

x 150 grams free-range skinless boneless chicken breasts

buttermilk

curry powder

garlic

120 g panko breadcrumbs

mug of basmati rice (300 grams)

g creamed coconut

litres vegetable oil

onion

ginger

carrot

coriander

olive oil

each garam masala medium curry powder, turmeric

plain flour

mango chutney

red onion

lemon

red chilli

Sizzling chicken fajitas

chipotle

spring onions

tomato

limes

balsamic vinegar

mixed-colour peppers

x 200 g skinless higher-welfare chicken breasts

sweet smoked paprika

x beans

cumin seeds

x 250 g pack of cooked brown rice

wholemeal flour tortillas

fat-free natural yoghurt

feta cheese

Make your own gluten-free, high-protein veggie bowls! (And for a vegetarian version, just use vegetable broth instead of chicken broth.) A sesame oil-fried egg on top adds a lush, bright contrast. The recipe is a Yummly original created by [Olive Huang](https://www.yummly.com/dish/author/Olive-Huang).

Sesame Fried Egg and Mushroom Quinoa Bowls

sesame oil for eggs

eggs

vegetable oil for onion

chicken broth or vegetable broth

mirin Japanese rice wine

vegetable oil for sauce

salt for sauce

quinoa

cremini mushrooms

unsalted butter

salt for mushrooms

garlic-infused oil oil

edamame shelled soy beans; or baby lima beans

salt

seaweed

green onion

black sesame seeds or white sesame seeds

Step 1: Finely dice onion i…

Step 2: Heat sesame oil in…

Heat sesame oil in a large nonstick frying pan over medium heat. Fry eggs 1 at a time until as done as you like. Transfer eggs to a plate as done. Cover with foil or a plate to keep warm.

Step 3: Add vegetable oil t…

Add vegetable oil to the same large nonstick frying pan over medium heat, then add onion and cook until translucent, about 4 minutes. Remove from heat and set aside.

Step 4: In a medium saucepa…

In a medium saucepan, combine chicken broth, mirin, soy sauce, oil, and salt. Bring to a boil, then stir in quinoa and reduce heat to a low simmer. Cover pan and cook until liquid is absorbed and quinoa turns translucent, about 20 minutes. Remove from heat, stir in sauteed onion, and set aside, covered. (Pro Tip: Look for mirin, a lightly sweetened Japanese-style rice wine used for cooking, in the Asian foods aisle of your grocery store.)

Step 5: Slice mushrooms. Me…

Slice mushrooms. Melt butter in a large frying pan over medium-high heat. Add mushrooms, salt, and pepper. Cook, stirring occasionally, until mushrooms begin to brown, 2-3 minutes. Transfer mushrooms to a medium bowl and set aside. (Pro Tip: Save a step if you like and buy pre-sliced mushrooms.)

Step 6: Add garlic oil and…

Add garlic oil and edamame to frying pan and cook over medium heat, stirring occasionally, until heat through, about 1 minute. Add salt and mix well.

Step 7: Cut seaweed into sh…

Cut seaweed into shreds and finely chop green onion. To assemble, fill serving bowls with quinoa. Top with mushrooms, fried eggs, and edamame. Sprinkle roasted seaweed, green onion, and sesame seeds on top of egg. Drizzle each bowl with a few drop of toasted sesame oil.

so tasty! it was a lot of effort to prepare but my wife and i REALLY love it! and there are plenty of leftovers!

Didn’t have seaweed and reduced the amount of oil. Yummy breakfast.

LOVED IT! Easing my family into a more plant based diet is made easier with recipes, like this one, that they love.

Loved the flavours! I exchanged brown rice for the quinoa. Great meal plan item

My new go to meal! Replaced edamame with peas

Amazing! The chicken broth and soy sauce when making the quinoa was the perfect touch! It turned out amazing, and is also jam packed with protein. LOVE! will be making again

amazing loved it an amazing warm homey lunch.

I added a little pepper to spice it up. I love it!

https://gv.yummlystatic.com/55c5f675-4379-4e6b-9f7e-1bb264fc6fa2/4WmXc7HiSMiDR4tqkGLN_Montage_Sesame_Fried_Egg_and_Mushroom_Quinoa_Bowls/hls.m3u8

Cooking video for Sesame Fried Egg and Mushroom Quinoa Bowls by Yummly on Yummly

The Final Fried Eggs: Reloaded

(14 grams) unsalted butter

heavy pinch kosher salt

Grab your favorite 10-inch carbon steel pan and rummage through your pots and pans until you find a lid that fits it. (A lid measuring 12 inches in diameter works on mine.) Next, park said skillet in the middle of your oven. Crank the oven to 450 degrees F. When the oven says it's reached its thermal destination, let it sit in there another half hour … just to be sure.

Meanwhile, measure the butter out onto a square of parchment about the size of a Post-It note. (To tell you the truth I usually just use a Post-It note but, as that's not a food grade surface, I probably shouldn't tell you that.) In any case, you want the butter soft but not melted.

When you know the pan is good and hot, break both eggs into a custard cup or small bowl.

Carefully remove the pan from the oven (you'll need a side towel, oven mitt, or pot holder) and place it on the cooktop. Do not turn on a burner; this is just a heatproof place to park the pan. Add the butter and swirl the pan to coat. As soon as the butter coats the pan, but before it has fully melted, pour the eggs into the middle of the pan, season with the salt and cover with the lid.

Set your timer for 4 minutes … exactly 4 minutes. Oh, and warm a plate. There's nothing worse than eggs going onto a cold plate.

When your extremely precise timing device notifies you, remove the lid and use a thin spatula to free the eggs from the pan. (There’s always a tad bit of sticking around the edges.) Slide the eggs onto the warm plate and consume.

1 egg variation: Use an 8-inch skillet with a tight-fitting lid, half a tablespoon (7 grams) of butter, a smaller pinch of salt and a 3 1/2-minute cooking time.

A lot of eggs variation: If you want to feed more of a crowd, heat two or even three 10-inch skillets in the oven. (They're amazingly cheap compared to other cookware, so I definitely recommend having at least three of the large ones and two of the small.) Pull out one skillet to cook two eggs at a time, then wipe out the used skillet and replace in oven to reheat while cooking with the other pan.

Perfect sunny side up eggs!  The yolks were creamy and the whites were perfectly set

Made with fresh fish, herbs and spices, these tuna meatballs are just as tasty as the meaty version

The best tuna meatballs (Le migliori polpette di tonno)

oregano

x 400 g good-quality tinned plum tomatoes

sea salt

red wine vinegar

parsley leaves

tuna

pine nuts

level cinnamon

flat-leaf parsley chopped

g breadcrumbs

g Parmesan freshly grated

free-range eggs

Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. I've added gorgeous courgettes for a summery twist. Try to buy the best ingredients you can, as that’s what really helps to make this dish amazing. I’m using a flowering variety of thyme but normal thyme is fine to use. When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I’ve been told by Italian mammas (who I don’t argue with!) that penne is the original, so that’s what I’m using in this recipe. Before you start cooking, it’s important to get yourself a very large pan, or use a high-sided roasting tray so you can give the pasta a good toss.

Beautiful courgette carbonara

green and yellow courgettes

penne

ml single cream

Parmesan cheese

higher-welfare back bacon

½ a bunch of fresh thyme (15 grams)

courgette flowers (optional)

Making a beautiful risotto is so easy! All it takes is a little love and care and this base recipe

A basic risotto recipe

1.1 litres organic stock

celery

400 g risotto rice

wine glasses of dry white vermouth (dry Martini

Steaming skinless salmon fillets is a quick and healthy way to cook them. Turning them into a pasta dish wtth our tasty salmon carbonara.

Salmon carbonara

240 g Pasta spaghetti

slice(s) Shortcut bacon fat trimmed, sliced

clove(s) Garlic crushed

Egg(s)

0.5 cup(s) 99% fat-free plain yoghurt (120 grams)

Skinless salmon fillet(s) (2x160 grams) cooked, flaked

tbs Fresh flat-leaf parsley chopped

tbs Grated parmesan cheese

x 3 second spray(s) Oil spray

Image of Salmon carbonara

Cook spaghetti following packet instructions. Drain, reserving ½ cup (125ml) pasta cooking liquid. Return pasta to pan.

Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook bacon, stirring, for 4-5 minutes or until crisp. Add garlic and cook, stirring, for 1 minute.

Add bacon mixture and reserved cooking liquid to pasta and stir to combine. Add egg mixture and stir until pasta is coated in sauce. Add salmon, parsley and parmesan cheese, and gently toss to combine. Serve.

In a mixing bowl, whisk together eggs and milk. Season to taste with salt and pepper.

Omelette With Spinach And Feta

tbsp milk

spinach

oz feta

nutmeg

pepper

butter

Omelette with spinach and feta

In a frying pan, sauté the spinach until wilted. Season to taste with nutmeg, salt, and pepper. Set aside.

Melt butter in frying pan, add eggs. Simmer on medium-low heat for approx. 1 min., then sprinkle spinach and feta on top.

Fold omelette to close, like you would a letter, and continue to cook until heated through.Transfer to plate and enjoy!

Perfectly roasted veg can totally make a Sunday dinner – keep it simple with this classic combo.

Roast potatoes, parsnips & carrots

potatoes

parsnips

carrots

rosemary

Serve this show-stopping dish with sticky rice and steamed snow peas or long beans. The tart-sweet tamarind concentrate is essential and can be found in specialty stores or online.

Whole Fried Black Bass with Tamarind Lime Vinaigrette

sugar

lime juice

tamarind concentrate

garlic,

Thai bird chiles, minced

Vegetable oil,

rice flour

cilantro leaves (about 1 medium bunch)

scallions

Whole Fried Black Bass with Tamarind Lime Vinaigrette : Recipes : Cooking Channel

Combine the sugar and 1/4 cup water in a small saucepan, bring to a simmer over medium heat and simmer until the sugar dissolves. Turn off the heat and add the fish sauce, lime juice, tamarind concentrate, garlic and chiles. Allow to cool completely. Heat 2 to 3 inches of vegetable oil in a large wok or Dutch oven to 350 degrees F. Make sure there is enough oil to almost fully submerge the fish (it's fine if a little of its body is above the oil because you will be flipping it) but there's still enough room so that the oil will not overflow once the fish is placed in the wok; leave at least 2 inches of space between the top of your vessel and the oil. 

Cut three long slits into each side of the fish, making sure to cut down to the bone. If the fish is a little large for the wok you are using, trim its tail as needed to make it fit. Sprinkle liberally with kosher salt (about 2 teaspoons). Put the rice flour into a large baking dish. Dredge the fish in the rice flour, shaking off any extra flour that does not adhere to the fish. 

Place the fish into the oil by sliding it down the side of the wok to avoid splashing, and fry until golden brown and cooked through, flipping once, for 6 to 8 minutes. When you are flipping the fish, use two slotted spoons or spatulas (one underneath and one on top of the fish) and gently turn over, being careful not to splash hot oil. A good way to test if the fish is done is to insert a cake tester into the thickest part of the fish and then hold the tester under your lip. If the tester is warm, the fish is done. Transfer the cooked fish to a baking sheet lined with paper towels to catch any excess oil. 

In a mixing bowl, toss the cilantro and scallions with 2 tablespoons of the tamarind lime vinaigrette. 

To serve, place the whole fish on a platter and top with the herb salad. Spoon vinaigrette over the fish and serve any additional vinaigrette on the side.  

The spicy sausage really fires up the light carbonara sauce – a great combo with the zesty salad! 

Chorizo carbonara

red chicory

green chicory

clementines

100 g baby spinach

mint

45 g Manchego cheese

sherry vinegar

extra virgin olive oil

runny honey

320 g dried penne

70 g Iberico chorizo

Here's what you need: russet potatoes, canola oil, kosher salt, cod fillets, freshly ground black pepper, all-purpose flour, baking powder, beer, fresh parsley, lemon, tartar sauce, ketchup, malt vinegar

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