Chicken Fried Rice

Ingredients:
- 1 lb chicken thighs, boneless
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons extra virgin olive oil
- 4 large eggs
- 5 cups cooked white rice, chilled
- 2 tablespoons soy sauce
- 1½ teaspoons sesame oil
- 1 cup of boiled/frozen peas (if frozen, please thaw)
- 1 cup of diced carrots
- ¼ cup green onion, chopped
Preparation:
- Prepare every component before turning on the stove like the cooked rice and veggies.
- Cut the chicken thighs into smaller pieces after trimming off any extra fat.
- Add ¼ teaspoon black pepper and ½ teaspoon salt after transferring to a bowl.
- Beat four eggs together in a different bowl.
- Add 1 tablespoon of oil to a large non-stick skillet or wok and place it over medium-high heat.
- Cook the chicken for 4–5 minutes, stirring now and then, until it is cooked through. Place on a platter.
- Turn the heat down to medium.
- Use a spatula to break up the eggs as you scramble them for a minute after adding 1 tablespoon of oil.
- Cook until just dry, then quickly move to a dish with the chicken.
- After adding another half of oil, evenly distribute the five cups of rice in the pan. Stir and sauté for another 1 to 2 minutes after cooking for 1 to 2 minutes without stirring. The rice should sizzle.
- Pour 1½ teaspoons sesame oil and 2 tablespoons soy sauce over the rice and give it a good mix. Stir thoroughly after adding the totally thawed vegetables.
- Return the scrambled eggs and cooked chicken to the pan. Add in ¼ cup of the green onion.
- Keep cooking, stirring often, until the rice sizzles and the vegetables are heated. Season with extra soy sauce and sesame oil to taste, and serve.
Beef Bibimbap Bowl

Ingredients:
- 1 carrot, julienned
- 1 zucchini, julienned
- 1 cup Shiitake mushrooms, sliced
- 1 cup bean sprouts
- 2 cups baby spinach
- 1 cup kimchi (optional)
- 1 lb ground beef or 14 oz striploin steaks thinly sliced
- 2 teaspoons baking soda
- 2 cloves garlic, minced
- 3-4 tablespoons soy sauce, divided
- 1 tablespoon gochujang (or Sriracha)
- 2 tablespoons sesame oil, divided
- 6 eggs
- 1 cup white rice
- Sesame seeds, to garnish
- 2 cups water
- Pinch of salt
- 1 tablespoon butter
Preparation:
- Use a rice cooker to cook rice as directed on the package.
- Add 1 teaspoon of sesame oil and 1 teaspoon of soy sauce to a pan and cook mushrooms for 1 to 2 minutes over high heat.
- Continue cooking each vegetable separately in the same pan, reserving each one in a big bowl.
- In the meantime, thinly slice the steak and mix it with baking soda. If you're pressed for time, you could use ground beef, but steak is preferable.
- Mix the meat with two tablespoons of soy sauce, garlic, baking soda, and Sriracha (or, if using, gochujang).
- Cook the steak for two to three minutes in 1 tablespoon of sesame oil heated over medium-high heat. Take it out of the pan.
- Heat the same pan on the highest setting and add the egg with another little amount of sesame oil. The egg should be semi-cooked after 3–4 minutes of cooking over medium-low heat.
- Fill each bowl with a small amount of rice.
- One by one, select the vegetables and arrange them in a circle around the bowl. Next, add the cooked beef and kimchi.
- Place an egg on top, then scatter sesame seeds over the bowl and serve.
Sriracha Shrimp and Zucchini Chow Mein

Ingredients:
- 10 oz package chow mein noodles (you can try it with plain rice noodles)
- 2 tablespoons olive oil
- 1 tablespoon butter
- ½ pound shrimp, peeled and deveined
- 1 medium zucchini, cut vertically into half-moon shapes
- 3 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes
- 2 large eggs, lightly beaten
- 1 tablespoon brown sugar
- 2½ tablespoons soy sauce
- 2 tablespoons Sriracha hot sauce
- 1 teaspoon ginger, grated (optional)
- 1 teaspoon sesame oil (optional)
- ½ cup cilantro, chopped
- 4 green onions, sliced thinly
- Pinch of salt (if needed, since soy sauce might be high in sodium)
Instructions:
- Bring salted water to a boil in a large pot. Add the noodles when the water comes to a full boil and cook for 4 to 5 minutes as specified on the packet.
- Prepare the hot sriracha sauce while the water is boiling. Combine the ginger, Sriracha, brown sugar, soy sauce, and sesame oil in a small bowl.
- Warm 1 tablespoon of butter in a large skillet over medium-low heat. When the butter has completely melted, mix in the crushed red pepper and eggs.
- Keep cooking while stirring the mixture gently, for approximately three minutes.
- When the egg is cooked, move it to a small plate then put it away, leaving the pan on the stove.
- Turn the heat to medium-high and add 1 tablespoon of oil to the pan. Add the shrimp and heat until they are firm and bright pink, about 2 minutes per side.
- Transfer to a clean dish and set aside after removing with a slotted spoon. Put the zucchini in the pan, turn the heat up to high, and add the remaining oil.
- Stir-fry for about three minutes, or until just scorched. Sauté for one minute after adding the garlic.
- Pour the prepared sauce, shrimp, and fried egg into the skillet with the drained noodles.
- Reduce the heat to medium-low and stir until the sauce coats everything.
- Serve immediately after adding the cilantro and chopped green onions!