This is one of my favorite simple lunch especially when I have limited ingredients on hands. Add cooked chicken cubes for more protein!

What you need; 1 serving

  • 1 ¼ cup cooked rice (leftover rice works the best)
  • 1 egg
  • 1 clove of garlic minced
  • ½ tbs fresh ginger minced
  • olive oil
  • Salt and pepper to taste
  • ¼ cup frozen peas
  • Low sodium Soy sauce

How to;

  1. Whisk egg and a pinch of salt in a small bowl. In a frying pan over medium heat, add ½ tablespoon of olive oil and pour the egg mixture and make scramble egg. Set aside. (The egg doesn’t need to be cooked through completely at this point as we will mix it with the rice in the pan later.)
  2. In the same pan, add one table spoon of olive oil. When the pan is hot, add the garlic and ginger and stir for a minutes.
  3. Add the rice and try to break up any clumps of the rice using a spatula and fry about 3-4 minutes till the rice is hot.
  4. Season with salt and pepper.
  5. Add the scrambled egg back to the pan and mix well with the rice.
  6. Add the peas and add a dash of soy sauce. Mix well till the peas are warm and serve immediately.

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Kale and Mushroom Stir-fry

Kale and Mushroom are not vegetables for Japanese authentic cuisine, but I love them and are good for you! Very simple side dish.

What you need; 4 servings

  • A bunch of kale washed and chopped
  • 6 mushrooms washed and sliced
  • 1 clove of garlic minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • A dash of sesame oil

How to;

  1. In a frying pan over medium heat, add a tablespoon of olive oil and the garlic and stir for a minutes.
  2. Add the kale and stir for about 7-8 minutes till Kale is still crunchy.
  3. Add the mushroom and stir for 2-3 minutes. Season with Salt and pepper and add a dash of sesame oil just before finish.
  4. Serve immediately.

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