This is a one pot Ginger Chicken and Rice dish inspired by Hong Kong clay pot rice – except we’re using a regular pot today! You’ll love the ginger-forward flavour and the secret 2 ingredient sauce that I expect to show off again very, very soon.

One-pot Ginger chicken and rice

I wanted to call this “Hong Kong Ginger Chicken and Rice” because it’s inspired by the traditional method used to make Hong Kong claypot rice where plain rice is cooked in a claypot, topped with meat and vegetables that steams as it cooks, and finished with a drizzle of seasoned sauce at the end.

Everything was written up and ready to go. Then my brother saw it (yes, the same one who tried an early version of my Chilli Lime Fish and gave the famous feedback line “There is nothing about this that I like”), snorted with laughter and declared, “You can’t call it that. Hong Kong will mock you so hard!”🤣🤣

I huffed and puffed and laughingly tried to defend my creative writing. But truthfully, I knew the battle was lost from the moment it started given the absence of a claypot and that my sauce is a (magical! secret!) combination of 2 ingredients not commonly used in Hong Kong.

It’s killing me to think of the smug smirk on this face as he reads this. But I’m placated at the memory of him scoffing down a big bowl of this and giving it his nod of approval! Such is the hilarious banter in my team and family – which, hand on heart, is what keeps our recipe creation bar high.

Ingredients you need

Here’s what you need to make this wannabe-clay-pot chicken and rice. It kind of reminds me of Maze Gohan (“mixed rice”), a Japanese dish where rice is steamed with seasoned meat and vegetables – and my mother always uses Asian mushrooms – except this has a stronger flavour.

1. Chicken and rice part

• Long grain rice – This rice type works best because it is less sticky than other types like short grain, medium grain and jasmine rice which are prone to becoming a little too sticky in these sort of one pot recipes (though they will work). Basmati rice will also work but will add a non-Asian perfume of flavour to this Asian flavoured dish. 🙂

  Not suitable / recipe not written for these – Brown rice, risotto and paella rice. wild rice, quinoa.

• Chicken – I use boneless thighs as it stays juicier than using breast when cooked with the rice, though breast and tenderloin will work.

• Stock/broth – Using chicken stock makes a tastier rice than using just water. I always use low-sodium so I can control the amount of salt in a dish.

• Ginger – This recipe uses a good amount of fresh ginger, for unmissable ginger flavour! It uses both grated ginger and slices of ginger that is cooked with the rice as it steams.

• Garlic – More of a background flavour in this dish, where ginger stars.

• Green onion – We use the firm white part like onion, sautéed with the chicken, and the softer green part is tossed in at the end (it wilts within seconds in the hot steamy rice).

2. Any mushrooms

Try to use mushrooms favoured in Asian cooking. They add more interesting texture and flavour than regular button mushrooms, and they are often good value at Asian stores. I used king oyster mushrooms, oyster and shiitake mushrooms, pictured below left to right.

However, this recipe works just fine with any mushrooms at all! I would absolutely make this dish with regular white mushrooms.

We’re using a good amount of mushrooms today – 500g / 1 lb – because it’s the primary vegetable in this dish and we’re using the juice from the mushrooms to flavour the rice and also provide some of the cooking liquid for the rice (which is why the liquid-to-rice ratio is 1 : 1.33 instead of the usual 1 : 1.5)

3. Tasty drizzle sauce

Hong Kong claypot rice is typically cooked with just water and most of the flavour is reliant on a seasoned soy sauce mixture which is drizzled on at the end when serving. Ordinarily, the clay pot sauce calls for a handful of sauces but for this recipe (intended as a handy midweek-er), we’re taking a shortcut with 2 ingredients not traditionally used but delivers similar layers of flavour:

• Kecap manis (aka Ketjap Manis) – Indonesian sweet soy sauce with caramely flavour and a syrupy consistency. The flavour is so much more interesting than just using regular soy sauce plus sugar!

• Fish sauce – Umami shortcut. No, you won’t taste any fishiness because we don’t use much (we use more kecap manis than fish sauce) and it’s tossed through steaming hot rice which basically “cooks” it anyway.

• White pepper – the preferred pepper in Asian cooking. Substitute with black pepper.

How to cook Ginger Chicken and Rice

A key step here is to just sear the mushrooms on high heat so they just get a light colour on the surface rather than cooking them all the way through ie. when they go watery, then the water evaporates and the mushrooms end up floppy. In today’s dish, we want those mushroom juices to come out when they’re cooking with the rice so the rice can soak up all that flavour!

1. Double duty sauce

First up, we make the sauce as we use some to flavour the chicken and the rest for drizzling on the rice later.

1. Sauce – Just mix the ingredients in a bowl until combined. If your kecap manis was in the fridge, it will be quite thick like honey so be sure to mix well.

2. Flavour chicken – Toss the chicken in 1 1/2 tablespoons of the sauce. This is just to season it lightly. No need to marinate.

2. MAKE THE ONE-POT CHICKEN AND RICE

Tip of the day for one-pot rice cooking: Be sure to bring the liquid up to a very energetic simmer before putting the lid on and lowering the heat. You need to get enough heat going in the pot before turning the stove down else the rice will just be sitting there, wallowing in hot water, bloating rather than cooking = sticky gluey pot of rice instead of lovely soft, separate rice grains.

1. Sear mushrooms – Heat oil in a large pot over high heat. Then sear half the mushrooms but do not cook them until soft, we want to finish cooking them with the rice. Aim for just a light hint of gold on most of the mushrooms which should only take around 2 minutes. Remove from the pot, heat more oil and repeat with the remaining mushrooms.

2. Seal chicken – Next, cook the chicken, just long enough to seal the surface which should take less than a minute.

3. Sauté and stock – Add the grated ginger, garlic and white part of the green onions. Stir for 30 seconds (the ginger will smell so good!). Add the rice, stir to coat in the flavour, then pour the stock in.

4. Mushrooms – Get the liquid up to a simmer then scatter the mushrooms across the surface (like a mushroom rice lid!) and add any mushroom juices accumulated in the bowl.

5. Cook then rest – Bring the liquid back up to a very energetic simmer, then put the lid on and lower the heat to medium low (or low, for large stronger burners). Cook 20 minutes – no peeking, no stirring! – or until the liquid has been absorbed. Take the pot off the stove and rest for 10 minutes (with the lid still on).

6. Sauce – Remove the lid and drizzle the sauce across the surface.

7. Green onion – Add the green part of the green onion.

8. Toss – Then gently toss the rice until most of the rice grains are coated in the sauce and the green onion is wilted. Minimise tossing – excessive tossing makes rice mushy. Then serve!

The sauce!

It’s really, really tasty. The notable step that makes this different to the usual Asian one-pot rice recipes is adding the sauce at the end rather than cooking the rice with it which is what I usually do – like in this One Pot Chinese Chicken and Rice. It makes it taste different, it’s fresher, and coats the rice grains rather than infusing into the rice grains.

And yes, one day I will share a proper claypot rice recipe! Crispy base of rice, actual claypot, proper drizzling sauce and all, one that will do Hong Kong proud! 🙂 – Nagi x

Watch how to make it

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Ginger chicken and rice (one pot recipe!)

Recipe video above. This one-pot ginger chicken and rice is inspired by the flavours of Hong Kong claypot rice, steamed with a layer of mushrooms and finished with a drizzle of sauce. It's gone straight into my top 3 one-pot recipes!

I've used a mix of Asian mushrooms here which have more interesting textures and impart more flavour into the rice than regular white mushrooms. But I wouldn't hesitate to make this with any type of mushrooms!

Course Mains

Cuisine Asian, Chinese

Keyword asian chicken and rice, chicken and mushroom rice, Chicken and Rice, hong kong chicken and rice

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Resting 10 minutes minutes

Total Time 45 minutes minutes

Servings 4 – 5 people

Calories 520cal

Author Nagi

Ingredients

• 4 tbsp oil
• 500g/ 1 lb chicken thighs , boneless, skinless, cut into small bite size pieces (Note 1)
• 1 1/2 cups long grain rice , NOT RINSED (Note 2)
• 2 cups chicken stock , low sodium
• 4 green onion stems , white part finely sliced, green flopped part cut into 5cm/2" lengths
• 1 1/2 tbsp ginger , grated
• 2 large garlic cloves , finely minced
• 4 – 5 slices ginger ~5mm / 0.2" thick (large enough to easily pick out later), no need to peel

Mushrooms (use any you want – Note 3):

• 150g / 5oz shiitake mushrooms , fresh (~2 heaped cups), small halved, large thickly sliced
• 150g / 5 oz oyster mushrooms (~2 heaped cups), small kept whole, large cut into 2 or 3
• 200g / 7 oz king mushrooms , halved then cut into thick slices 7mm thick
• 2 pinches salt and white pepper (each)

Simple claypot sauce:

• 3 tbsp kecap manis (sweet soy) – Note 4
• 2 tbsp fish sauce
• 1/8 tsp white pepper (sub black)

Cups – Metric

Instructions

• ABBREVIATED – Toss chicken with 1 1/2 tbsp sauce. Sear mushrooms in 2 batches, remove. SeaL chicken, add garlic, ginger and white part green onions towards end. Stir in rice, add stock and ginger slices, cover with mushrooms, steam 20 min. Rest 10 min, toss with sauce and green onion.

FULL RECIPE:

• Sauce – Mix sauce ingredients in a small bowl. Toss chicken with 1 1/2 tbsp of the sauce, set the rest aside for drizzling.
• Lightly sear mushrooms – Heat 1 1/2 tbsp oil in a large heavy based pot on high heat. Cook half the mushrooms with a pinch of salt and pepper until some of the mushrooms have a light tinge of golden on the surface, but don't try to cook them all the way through (we want to do that in the rice). Remove into bowl. Repeat with remaining mushrooms.
• Seal chicken – Heat the remaining 1 tablespoon of oil until hot. Add the chicken and stir for 1 minute, just until the surface is sealed but inside still raw. Add white part of green onion, garlic and ginger, stir 30 seconds. Add rice, stir briefly just to coat in oil.
• Simmer liquid – Add stock and ginger slices. Bring to a rapid simmer. Scatter mushrooms across surface (add any pooled liquid too), then let it come to a rapid simmer again.
• Steam 20 minutes – Put the lid on, reduce stove to low (or medium low, for weak burners). Cook for 20 minutes (do not stir) until the liquid is fully absorbed.
• Rest 10 minutes – Remove pot from the stove with the lid still on and rest for 10 minutes.
• Drizzle and toss – Drizzle remaining sauce all over, add green part of green onions. Gently toss until the green onion is mostly wilted. Serve!

Notes

1. Chicken – Because it’s cooked with the rice, thighs will stay juicier than breast though you can use breast or tenderloin if you want.

2. Long grain rice works best for these types of one-pot recipes as the rice grains are less sticky than medium grain, jasmine and sushi rice which have a tendency to get a bit too sticky for my taste. Basmati will also work. Medium grain will also work quite well. Brown rice, risotto, paella and sushi rice are not suitable for the recipe as written.

Don’t rinse. It’s not required to avoid gluey rice because we use the right liquid-rice ratio. If you rinse, it will be mushy and overly soft.

3. Mushrooms – Exact weight and mix of types doesn’t matter here, use about 6 heaped cups in total. Just cut them into similar thickness so they cook in the same time.

4. Kecap Manis (aka Ketjap Manis) – Indonesian sweet soy sauce with caramely flavour, has a syrupy consistency. Find it at most supermarkets in Australia (Woolworths, Coles, Harris Farms). Excellent shortcut ingredient when combined with fish sauce, makes a brilliant sauce.

Make your own: simmer 1/4 cup ordinary or light soy sauce and 1/4 cup brown sugar over medium heat until syrupy.

Leftovers keeps 3 days, or freezer 3 months.

Nutrition per serving, assuming 5 servings.

Nutrition

Calories: 520cal | Carbohydrates: 63g | Protein: 29g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 897mg | Potassium: 831mg | Fiber: 3g | Sugar: 10g | Vitamin A: 154IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 3mg

Life of Dozer

Everything Dozer eats in a day:

His homemade food – blitzed, baked in a sheet pan, cut into “Dozer safe” cubes:

• chicken mince (easy to digest)

• chicken liver (for vitamins)

• sardines in water, no added salt (rich in omega-3s, good for joints)

• egg (binding and protein)

• sweet potato (the starch)

• zucchini, kale and carrot (veg)

I live in perpetual fear of running out of homemade food because there’s no shop-bought dog food in a form safe for him to eat (he is at risk of inhaling things into his lungs, due to his laryngeal paralysis, which can be fatal).

His supplements:

• spinal repair and joint protect – special mix by Dozer’s magic dog doctor, Neil Barnsley of Animal Holistic Therapies that replaces a laundry list of pills and supplements Dozer would otherwise be on to make his golden years more comfortable. I can’t speak highly enough of Neil.

• meal completer supplement Complete Me – extra important these days to ensure Dozer gets all the nutrition he needs now that Dozer can’t eat things he used to, like bones and raw offal, which were an important part of his diet in his pre laryngeal paralysis days.

Treats – critical these days to keep him moving, especially when he’s a bit creaky or sore:

• Everything I eat and cook, as long as I can put it into Dozer-safe form!

• Cheese sticks and cheese cubes

• Nossi! (Mini cabanossi sticks) – handy snack that’s easy to transport. I keep finding random ones in the pocket of jackets, pants, the car, handbag – you name it!

I know, he’s soooo spoilt isn’t he. But, as I constantly remind people, he’s a very important company asset!! 😂

The post Ginger chicken and rice appeared first on RecipeTin Eats.

Steak Fried Rice is a bit special because it’s rare to see fried rice made with chunks of beef! With marinated, tenderised beef pieces “sizzled” until golden, this is an excellent recipe to make with economical cuts like sizzle steak, minute steak, and pre-cut stir fry strips.

“Sizzling Beef” Steak Fried Rice

This is not the first time I’ve done a beef fried rice. But it’s the first time I’ve shared any rice dish with steak pieces rather than mince (ground beef) jumbled throughout the rice. In fact, it might be the first time I’ve ever eaten a fried rice with pieces of beef in it!

Mind you, I’m not claiming this as an original invention. I’m just saying it’s different from the usual fried rice made with chicken or prawns/shrimp. It’s a bit special. And it is really tasty. It scored highly with the team at RecipeTin Meals, regular recipients of my trials (and errors) in the kitchen. Those tasty little marinated bits of beef “sizzled” until caramelised really makes it!

Keeping little bits of steak tender

Little bits of steak overcook in a flash – as in, less than 90 seconds. So the only way to make this truly enjoyable so we bite into beef that’s caramelised on the surface but tender inside is to marinate and tenderise it. Otherwise, it’s dry cardboard for dinner tonight!!

While marinating adds flavor, regular marinades won’t keep the beef soft. To achieve that velvety texture you get in Chinese restaurant beef stir fries, we need to velvet the beef.

There’s various ways to do it, but the method I find the easiest for home cooking is to use baking soda (bi-carbonate soda), a tried-and-true technique I’ve shared that many readers love! It’s easy, cheap, and if you’ve never done it before, it’s a game-changer.

Read more about it here – How to Velvet Beef for Stir Fries.

Ingredients for Sizzling Beef Fried Rice

Here’s what you need for this fried rice. This dish is Thai flavoured, using fish sauce and oyster sauce as shortcut flavour bumps like in classic Thai Fried Rice.

Beef and marinade

• Beef – I like to use rump steak (US: top sirloin) because it’s easy to cut into small rectangles that I want for this recipe so you get nice little bites, it’s got good beef flavour and texture for a dish like this. There’s no need to splurge on expensive beef, the marinade does wonders tenderising.

  Porterhouse/sirloin (called New York Strip in the US, among other names) is similar but it’s a little pricier so I tend to stick with rump.

  For other beef cuts – see box below. And yes, you can use chicken! See FAQ.

• Baking soda (bi-carbonate soda) – The magic ingredient to “velvet” the beef which keeps it nice and tender, fast becoming the world’s worst kept Chinese restaurant secret! Without, the small thin bites of beef would overcook and dry in 90 seconds. We only use a tiny amount so you can’t taste it. See Velveting Beef recipe for more information on this technique.

• Dark soy sauce – stains the beef a rich mahogany colour and adds soy flavour. Substitute with light or all-purpose soy sauce, though the flavour and colour is not as intense.

• Oyster sauce – shortcut sauce for instant flavour, adding savoury, sweetness and thickens the sauce. Substitute with vegetarian oyster sauce (for shell-fish free, available in Asian and large grocery stores these days) or Hoisin sauce (alters flavour but plays similar role).

• Water – To thin the marinade enough to coat all the beef, and also to dilute the marinade a bit (I found the beef too salty in first iterations of this recipe).

• Garlic – Like bacon, it just makes everything better!

• Sugar – Just a smidge, for flavour and wonderful caramelisation. White or brown is fine.

DAY-OLD COLD RICE

You will need 4 cups of day-old cooked rice. You’ll need 1 1/2 cups of uncooked rice (1 cup uncooked rice = 3 cups cooked). I use long-grain rice.

Rice for fried rice FAQ

Why day-old cooked rice?

What type of rice?

Rice to avoid

Don’t have day-old cooked rice?

Get organised – have a freezer stash!

Beef fried rice sauce

Here are the ingredients for the sauce. Only three – because the fish sauce and oyster sauce are full flavoured, plus we get flavour in the rice from the beef too!.

• Fish sauce – Has more depth of flavour than soy sauce, but can be substituted with regular or light soy sauce. Doesn’t taste fishy once cooked!

• Oyster sauce – See above beef marinade for description and substitutions.

• Sugar – To balance the flavour of the saltiness you get from the fish sauce. Any type of sugar is fine here.

💡This fried rice sauce is intentionally more bold flavoured than a typical Chinese Fried Rice because I think it suits the beef better as beef has a stronger flavour than chicken and prawns/shrimp which are the usual proteins used in fried rice.

THE ADD-INS

I used green onion and green beans because I was deliberately going for a green-add-ins fried rice in this recipe. Just to do something different from the typical kaleidoscope of colours you see in fried rice (carrots, corn, peas!). So feel free to substitute the green beans for other vegetables, and the green onion for a regular onion.

How to make Beef Fried Rice

The beef needs 1 hour minimum to marinate but you can leave it overnight. Note: some alternative cuts of beef suggested need a minimum of 4 hours marinating time (ie slow cooking cuts and some of the more economical cuts). See the beef section above or recipe notes for marinating times.

1. MARINATING THE BEEF

1. Cut the beef into 1.5cm / 0.6″ strips

2. Small squares – Then cut those strips into square(ish) pieces about 3-5mm / 0.2″ thick, so you have lots of thin square(ish) bits of beef.

3. Mix the beef marinade ingredients in a bowl.

4. Marinade – Then add the beef and toss to coat. Marinade for 1 hour minimum, up to 24 hours. I find the extra time doesn’t add anything, it doesn’t make the beef any more tender nor does it add more flavour because the pieces are so thin, the flavour fully penetrates in an hour.

   ⚠️ Remember – If you are not using rump / top sirloin, check the recommended marinating time. See Note 1 of the recipe card or the blue box above in the beef section.

2. PREPARING OTHER INGREDIENTS

1. Green onion – Cut it into 1.5cm / 0.2″ lengths and separate the firmer white parts from the green parts. We add them into the pan at different times as the white part takes much longer to cook than the green part.

2. Fried rice sauce – Put the ingredients in a small bowl and mix.

3. Cutting green beans – Trim the green beans then cut into 1.25cm / 1/2″ pieces.

4. Scrambled egg – Whisk the ingredients then set aside.

OK! Prep done, the cook part is nice and quick. Just wait until that beef hits the pan, it smells soooo good!

3. COOKING THE FRIED RICE IS FAST!

This fried rice is cooked in a large pan instead of a wok because it’s a big-batch of fried rice (enough to serve 4 as a meal) that is too much to fit in a wok. If you try to cook this in a wok, the rice and beef will just “stew” and get sweaty instead of caramelised and toasty. 🙂

1. Large pan – Heat 2 tablespoons of the oil in a large non-stick pan over high heat. Mine is 30cm / 12″ wide, and is one of the most frequently used cookware in my kitchen (it’s a Pyrolux, no that is not an affiliate link, and sadly not very available outside of the Australia).

2. Caramelised beef – Add the beef and cook until the surface seals, about 1 1/2 minutes. Then add the white part of the green onion and beans and cook for about 1 minute until the beef is caramelised. Add the garlic just before the end (if you add it earlier, it will burn).

3. Rice and sauce – Add the rice then pour the sauce over. Toss for about 1 1/2 minutes to disperse the sauce through the rice and give it a chance to get nice and toasty.

4. Clear space in the pan for the egg. This is actually the traditional way egg is cooked for fried rice in Thailand, so it’s not just me being lazy! 🙂

5. Scramble egg – Add and swirl 1/2 tablespoon of oil in the cleared space. It will heat almost instantly. Then pour the egg in and once it sets a bit, lazily scrape and swirl through it to scramble the egg.

   Don’t worry if some of it gets stuck (like mine does), just scrape it off and enjoy crispy little egg bits in your rice!

6. Finish and serve – As soon as the egg is almost cooked, toss it through the rice with the green part of the green onion, which wilts very quickly. Then transferring into a serving bowl or divide between bowls, and get stuck into it!

Serving as a meal

I want to tell you that this can be dinner by itself. But to me, it’s too light on the vegetables to be considered a completely meal. My mother did such a good job of brain washing me as a kid! 😖

For a quick option, just add wedges of tomato and hunks of cucumber on the side, no dressing required. Before you dismiss that as boring, it’s not! This fried rice is quite full flavoured so the freshness of plain vegetables is welcome. Also, it’s legit Thai street food style! Plain tomato and cucumbers is a common addition to plates of noodles and rice in Thailand, and as noted above the sauce used in today’s recipe is from my Thai Fried Rice.

However, if you want something a little more interesting (and I get it), here are a few simple Asian salads that you could add on the side:

Asian Slaw – healthy, crunchy Asian Cabbage Salad

Asian Side Salad

Japanese Slaw – Chargrill Charlie’s Copycat

Chinese Broccoli with Oyster Sauce (Gai Lan)

Spicy Asian Zucchini

Smashed Cucumber Salad

Spicy Joint’s Creamy Sesame Sauce Lettuce Salad

All Vegetable & Salad Sides

The Spicy Asian Zucchini gets a special mention – such a delicious way to get a massive vegetable fix – and the Asian Slaw is a personal favourite as it’s a great standby to have in the fridge. If you’re really pressed for time, just buy a pre-cut slaw mix then toss with the dressing in the Asian Slaw recipe.

Or – by pass all that and just enjoy a big steamy bowl of the fried rice for dinner. Those juicy beef bits are the best! Try to resist picking out more than your fair sharing and sneaking it into your bowl. (Who me?😇) – Nagi x

Watch how to make it

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“Sizzling Beef” Steak Fried Rice

Recipe video above. This is a bit special because it's rare to see fried rice made with juicy bites of steak! With marinated, tenderised beef pieces "sizzled" until golden (aka – your favourite Chinese restaurant Sizzling Beef!), this is an excellent recipe to make with economical cuts like sizzle steak, minute steak, and pre-cut stir fry strips.

The beef is caramelised on the outside, and tenderised so it doesn't overcook. It's so soft and velvety, you will be shocked!

Course Main, Side Dish

Cuisine Asian, Chinese, Thai-ish

Keyword beef fried rice

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Marinating 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 4 as a meal, 6 to 8 as a side

Calories 509cal

Author Nagi

Ingredients

• 300g/ 10 oz rump beef steak (US: top sirloin) (Note 1 for more cuts) sliced into small thin pieces (3-5mm / 0.2" thick, ~1.5cm / 0.6" squares)

Tenderising beef marinade:

• 1/2 tsp dark soy sauce (Note 2)
• 2 tsp oyster sauce (Note 3)
• 2 tbsp water
• 1 garlic clove
• 1/4 tsp sugar (any)
• 3/8 tsp baking soda (bi-carbonate soda) (ie 1/4 teaspoon HEAPED, Note 4)

Fried rice:

• 2 1/2 tbsp canola or peanut oil , separated
• 4 green onion stems , cut into 1.25 cm / 1/2″ lengths, white part separated from green part
• 2 garlic cloves , finely minced
• 520g/ 1 lb (4 cups) cooked, day-old long grain white rice, (or other plain rice), refrigerated overnight (Note 5)
• 200g/7 oz green beans , cut into 1.25 cm pieces (~ 2 heaped cups) (Note 6)

Fried rice sauce:

• 2 tbsp fish sauce (Note 7)
• 1 1/2 tbsp oyster sauce (Note 3)
• 1/2 tsp sugar (any type)

Scrambled egg:

• 2 eggs
• 1/2 tsp sesame oil
• Pinch of salt and pepper (preferably white, but black ok)

Instructions

ABBREVIATED RECIPE:

• Marinate beef 1 hour. Cook beef in 2 tbsp oil on high in a large pan until lightly seared, add white part of green onion and beans, cook until beef is caramelised, adding garlic towards the end. Add rice and sauce, toss well. Scramble egg on side of pan, toss through green part of green onion. Eat!

FULL RECIPE:

• Marinade & tenderise beef – Mix the marinade ingredients in a bowl then add the beef and toss well. Set aside for 1 hour (up to 24 hours), or the time specified in Note 1.
• Sauce – Mix the Sauce ingredients. Set aside.
• Whisk the Scrambled Egg ingredients. Set aside.
• Sizzle beef – Heat 2 tablespoons of oil in a large non-stick pan over high heat (mine is 30cm/12", see Note 8 for why no wok). Add the beef and cook for 2 minutes until the surface is sealed. Add the garlic, white part of the green onion and beans. Cook for another 1 minute until the beef is caramelised, stirring constantly so it doesn't catch and burn.
• Rice and sauce – Add the rice and sauce. Toss for a good 1 1/2 – 2 minutes to give the rice a chance to get toasty.
• Scramble egg – shove all the rice to one side and shif the pan so the empty space is set over the flame. Add the remaining 1/2 tablespoon oil and spread. Pour the egg, swirl, give it 10 seconds to partially set then do lazy swirls with your spatula to scramble it softly. Once mostly cooked, quickly (but gently!) toss it though the rice.
• Serve – Add the green part of the green onion and toss through. Divide between bowls and enjoy!

Notes

1. Beef – I like to use rump steak (US: top sirloin) because it’s easy to cut into small rectangles that I want for this recipe so you get nice little bites. There’s no need to splurge on expensive rump, the marinade does wonders tenderising.

Other beef (just cut similar sizes, might not be able to cut shape I do):

• Thin sizzle steak / minute steak / schnitzel – excellent! But marinade for 4 hrs minimum.
• Pre-cut “beef stir fry strips”, round steak – 4 hr marinade
• Sirloin/porterhouse (New York strip), t-bone, flank, skirt, hanger, bavette – excellent! 1 hour marinade
• Scotch (rib-eye) and tenderloin – pricier, so unnecessary, but you can if you want. 1 hr marinade.
• Slow cooking cuts like chuck, brisket, oyster blade, beef short rib – marinade 24 hrs, be sure to slice thing. Won’t be quite as tender as rump but it’s still excellent!

2. Dark soy sauce – Sold in bottles labelled “dark soy sauce” and gives colour to the beef. Substitute with regular or light soy sauce.

3. Oyster sauce – substitute with vegetarian oyster sauce (for shellfish-free) or hoisin sauce (different flavour but similar thickness, sweetness, flavour depth).

4. Baking soda – Chinese restaurant trick to tenderise beef, if you’ve never tried it, this will blow your mind! I know 3/8 teaspoon is an odd measurement (see in post for explanation), you don’t need to be exact so just use a heaped 1/4 teaspoon (if you don’t have a 1/8 teaspoon measure).

5. Cold cooked rice left in fridge overnight = dries it out = legit crumbly fried rice texture. Fresh cooked rice = sticky fried rice = just not the same!

Long grain rice is my first choice because it’s the least sticky of rice types, though any type of white or brown rice will work here. I’d avoid designer rice and faux rice (wild rice, black rice, cauliflower rice).

Fried rice emergency? I get it. 🙂 Cook rice, fluff, spread out on tray, mostly cool on counter then fridge to fully cool as long as you can.

6. Vegetables – Greens beans can be substituted with any veg that can be pan-cooked in a couple of minutes, like carrots, zucchini, corn (mixed frozen diced veg suitable too). Green onion can be switched with half regular onion, diced.

7. Fish sauce has more flavour than soy sauce, but can be substituted with regular or light soy sauce. Doesn’t taste fishy once cooked!

8. Pan rather than wok – Yes! Reason is that this is a big-batch of fried rice that will serve 4 as a meal. Too much to cook in a wok in one go, the rice and beef will just “stew” and get sweaty instead of caramelised and toasty. 🙂

Leftovers will keep for 3 days in the fridge or 3 months in the freezer (fully cool then freeze).

Nutrition per serving assuming 4 servings.

Nutrition

Calories: 509cal | Carbohydrates: 63g | Protein: 27g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 128mg | Sodium: 1198mg | Potassium: 536mg | Fiber: 3g | Sugar: 3g | Vitamin A: 585IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 3mg

Life of Dozer

And today, we have Dozer Maehashi modelling a vibrant green High Performance Life Jacket. This is designed for experienced swimmers to provide a wide range of motion and comes equipped with double handles to restrain your dog from lunging at an ice cream cone held by a 5 year old child.

Though the Ice Cream Lunge was not captured on camera, here we have the model demonstrating the freedom of movement this life jacket is designed for:

Very different when compared to the sizeable bulk of the extra buoyancy life jacket the model was previously sporting while during his rehabilitation phase:

Though much less bulky, the High Performance Life Jacket still provides sufficient buoyancy to give the models’ owner a peace of mind as the model is well into his golden years (12!) and showing early signs of mobility issues that come with old-age-creaky-bones.

While the model misses the days of romping around naked on the beach, no life jacket, no matter how bulky, is going to dampen his spirits!

On a serious note: I originally got the High Performance Life Jacket several months ago when Dozer was still mid-rehabilitation, but ended up returning it because I didn’t think it provided enough buoyancy for him. But he’s come such a long away, even being praised by the Magic Dog Doctor for his progress (it’s like getting a gold star at school!), that I decided to give the High Performance Jacket a go again.

He’s so much happier with more freedom of movement!

The post “Sizzling Beef” Steak Fried Rice appeared first on RecipeTin Eats.

Hot Buttered Corn Rice is a simple yet delicious upgrade from plain steamed rice. Serve with any cuisine, any dish – it goes with everything. Make lots – everyone will go in for seconds!

I have no idea what you’re planning to make for dinner tonight. But whatever it is, a big steamy mound of garlicky, buttery rice with sweet pops of corn is going to work with it, and it will make your meal even better than you already envisage it to be!!

And such is the beauty of today’s recipe. It is one of those unicorns that just works with any cuisine and any food that can do with a starchy side. A stir fry? Definitely! Lemony Chicken Francese? Oh yes. Firecracker Beef? Oh course! Coq au vin? Try to stop me!

Stir fries

Chicken Francese

Spicy Firecracker Beef

Coq au Vin

Mexican Chipotle Pork & Beans

It’s tasty enough to eat by the spoonful, straight out of the pot but neutral enough to work with full flavoured, saucy mains, like the Mexican Chipotle Pork & Beans pictured below. I also see myself topping it with canned tuna, a squiggle of kewpie mayo and dollop of chilli. Hot Buttered Corn Tuna Rice Bowl! Sounds so much more interesting than tuna and rice. 😂

Ingredients for Hot Buttered Corn Rice

Here’s what you need to make this buttery, garlicky rice! Green onion is not critical.

• Corn – I use frozen corn for convenience so imagine how great it is with fresh corn! Canned corn will work too but it’s not my first pick as it’s a little softer so once cooked, it is a little too soft for my taste.

• White rice – I like to use long grain white rice for this dish as the rice stays fluffier because the rice itself is less sticky than short grain rice (like sushi rice).

  Substitutes: Basmati rice (works just as well, with a little extra perfume of flavour), medium grain rice (next best), sushi rice (works but the rice is a little stickier).

  Do not use: Jasmine rice (too soft, requires different cooking treatment), brown rice, risotto rice, paella rice, wild rice, quinoa, or any faux rice (eg cauliflower rice), any par-cooked rice (those microwave packets). The recipe is not designed for this, it would require tweaking.

• Butter – For buttery goodness! Some is used to cook the corn and rice, then we stir some through at the end for a good hit of buttery flavour.

• Garlic – 3 whole cloves! Garlic + butter + corn = home run.

• Green onion – For a little hit of fresh and lovely green colour. Not the end of the world if you don’t have it. You could also just sauté a little onion or eschalots (US: shallots) with the corn.

• Chicken or vegetable stock/broth – The cooking liquid. Because it’s tastier than water and we’re making a quick recipe here, so we need the extra helping hand. If we were going to the effort of making a homemade corn stock, we could get away with using water. But we’re not! Not today. 🙂 (But if you want to make something using a homemade corn stock, make this Cold Corn Soup! It’s amazing – but it does require more effort than this recipe.)

• Salt – Just a little bit (1/4 teaspoon), so the rice has enough flavour to eat it by the spoonful straight out of the pot. Just lightly salted is best else your overall meal will be too salty when you add a properly seasoned main onto the plate, like the pictured Shredded Chipotle Mexican Pork and Beans.

How to make Hot Buttered Corn Rice

Use a small pot or large saucepan (20 – 22 cm/8 – 9″+). If your saucepan is too small, the depth of the rice will be too deep so the rice will cook unevenly, with mushy rice on the base and raw rice on the surface. If you use a pot that’s too large, then the depth of the rice will be too shallow so the liquid will evaporate too fast, leaving your rice undercooked, and likely with some burnt patches.

The pictured pot is 24cm / 9.4″ and it is a wee bit on the large side, but OK for experienced rice makers!

1. Sauté – Melt the butter over high heat. Add the garlic and stir for 15 seconds until it smells amazing, but don’t let it go golden. Add the corn (still frozen is fine) and stir for 2 minutes. It will thaw and coat the surface in the tasty garlic butter.

   If using fresh corn, it won’t cook through in this time which is fine because it will steam cook with the rice.

2. Coat rice – Add the rice and stir to coat it in the tasty garlic butter flavour.

3. Bring to simmer properly – Add the stock and salt. Stir then let the stock come to a simmer.

   ⚠️ Make sure the whole surface is bubbling or rippling, not just around the edges, before you lower the heat and put the lid on. We want to make sure the stock gets enough heat in it to make sure the rice actually cooks, rather than sitting in hot water just bloating.

4. Cook the rice for 12 minutes with the lid on. No peeking (this lets steam escape) and no stirring (express path to mushy rice!). At the end of this time, the water should be absorbed by the rice. Tilt the pot and peek quickly to check.

5. Rest 10 minutes – Remove the pot from the the stove and leave it to rest for 10 minutes with the lid still on. This step is so important anytime you cook rice, whether plain or fully-loaded! The rice will finish cooking and the residual water on the surface of the grains gets absorbed, leaving the rice beautifully fluffy. See FAQ for more information about this and for more rice-making rantings, see my How to cook White Rice post. Writing that was so therapeutic!😂

6. Butter & fluff – Remove the lid and add the butter. Gently fluff the rice. Once the butter is mostly melted, toss the green onion through. By the time you’ve finished, the butter should be fully melted. Time to serve, while it’s hot and fresh! After all, it’s called HOT Buttered Corn Rice, not Lukewarm Corn Rice (well there’s an average recipe name for you!).

Hot Buttered Corn Rice will last for 3 days in the fridge or 3 months in the freezer. And it will reheat really well, so this is a good one to add to your menu planning for a big gathering because you can make it well in advance then just reheat until steamy!

I’m also thinking this might be a good one to add to the RecipeTin Meals rotation! (This is my food bank where we make and donate meals to the vulnerable). Though possibly my team will make a version with more vegetables in it so it will be a complete two-in-one side dish (ie starch plus vegetables). Then we can just add a piece of protein and we’ll have a complete, nutritious meal that’s efficient to make on a large scale! Must run this past them. 🙂 – Nagi x

Watch how to make it

Print

Hot buttered corn rice

Recipe video above. Hot Buttered Corn Rice – a simple yet delicious upgrade from plain steamed rice. Serve with any cuisine, any dish – goes with everything. Make lots – everyone will go in for seconds!

Course Rice, Sides

Cuisine Western

Keyword corn rice, rice side dish

Prep Time 7 minutes minutes

Cook Time 12 minutes minutes

Rice resting 10 minutes minutes

Total Time 29 minutes minutes

Servings 4 – 5 as a side

Author Nagi

Ingredients

• 50g/ 4 tbsp unsalted butter , divided
• 3 big garlic cloves , finely minced (can use garlic press)
• 2 cups frozen corn (no need to thaw), or fresh corn kernels (Note 1)
• 1/4 tsp cooking salt / kosher salt
• Pinch of pepper
• 1 cup long grain rice , uncooked, not rinsed (Note 2)
• 1 1/2 cups low-sodium chicken stock/broth (+ 2 tbsp extra if using fresh corn)
• 2 green onion stems , finely sliced

Cups – Metric

Instructions

• Pot size – Use a small pot or large saucepan about 20-22 cm/8-9". (Note 3)
• Sauté – Melt half the butter in a pot over high heat. Add the garlic and stir for 15 seconds. Add the corn and half the salt. Stir for 2 minutes.
• Bring to simmer – Add the rice and stir for 30 seconds. Add the stock and remaining salt, and pepper. Stir, bring to a simmer (make sure the whole surface is bubbling/ripplling), then put the lid on and turn the heat down to medium low (or low, if your stove is strong). (Note 4)
• Cook for 12 minutes (no peeking, no stirring!). The liquid should be absorbed by now – tilt the pot and take a quick peek to check.
• Rest 10 minutes – Remove the pot from the stove and let it rest for 10 minutes with the lid on. This step is key, do not skip it! (Note 5)
• Toss – Lift the lid, add the remaining butter, fluff the rice to melt the butter through. Add green onion and toss through.
• Tumble into serving bowl. Serve hot!

Notes

1. Frozen corn – Delicious with frozen corn so imagine how great it is with fresh! The same cooking times applies to either. Recipe will work with canned corn too but it’s not quite as good (it’s wetter, so doesn’t sauté as well and gets overly soft when cooked, I find). Use one 400g/14oz can, drained.

2. Rice – Long grain best (this is what I use), also basmati works just as well. Next best is medium grain. Short grain (sushi rice) will also work but the rice is a bit stickier.

 No need to rinse rice unless you’re concerned about cleanliness. Don’t worry, the rice is fluffy (see video proof) because we’re using the right water to rice ratio of 1.5:1. If you can’t shake the habit, go ahead and rinse but reduce the stock by 2 tablespoons (to account for waterlogged rice).

Do not use: jasmine rice, brown rice, risotto rice, paella rice, wild rice, black rice, quinoa, or any faux rice (eg cauliflower rice), any par-cooked rice (those microwave packets). 

3. Pot size matters for cooking rice well on the stove! Too small = cooks unevenly. Too large = liquid evaporates too quickly = undercooked rice. If doubling or tripling, use a very large pot or stock pot. See in post for more information.

4. Bubbling stock – Make sure the whole surface of your liquid is bubbling / rippling, not just around the edge, to make sure the stock is hot enough before lowering the heat and starting the timer.

5. Resting rice is key to allow the rice to finish cooking and become fluffy. Read in post for more rantings about why this is so important! (In the How To Make section).

Keeps for 3 days in the fridge or 3 months in the freezer. Reheats extremely well. Excellent one to make ahead for gatherings!

Life of Dozer

Me: He failed.

Dozer: Winning!

The post Hot buttered corn rice appeared first on RecipeTin Eats.

Here’s a great new beef mince recipe to try! Think – Greek Moussaka flavours, in risotto form in a handy one-pot recipe. Eggplant, beef, tomato, lots of garlic and oregano. Cosy. Easy. Satisfying. Utterly delicious!

One-pot Moussaka beef and rice

Think of today’s recipe as a cross between moussaka and risotto. But so much easier to make than both of them!

It channels moussaka vibes with eggplant and beef mince cooked in a red-wine tomato sauce, heavy on the garlic and oregano (Greece approves!). And it’s got the hallmarks of a great risotto, with the juicy, oozy rice. Never stodgy, never mushy.

It’s not authentic anything. But it’s very, very tasty, and a really handy one-pot meal for those times when you want something straightforward to make that’s filling, cosy and a little bit different. Because – what do you mean you’ve never cooked rice with eggplant before?? It works so well! Eggplant is a sponge for flavour. It soaks up all that garlicky, tomatoey, beefy flavour that bursts in your mouth when you bit into a piece!

Ingredients in Moussaka Beef Rice Pilaf

Here’s what you need to make this Moussaka(ish) pilaf:

Eggplant

One eggplant around 20 cm / 8″ long, weighing around 300g/10 oz. It’s fine if it’s a little larger or smaller. I’ve made this with an eggplant 500g/1 lb big and it worked great and increased the volume of the dish.

Other vegetable options – The use of eggplant in this recipe is what gives it moussaka vibes, though you can absolutely use other vegetables. Zucchini (courgettes) immediately springs to mind, being a similar juicy vegetable (be sure to cut them fairly large so they don’t get too soft), as does pumpkin and large pieces of tomato.

For the beef pilaf

• Beef – I’m using beef here but lamb is equally as delicious. Chicken, turkey and pork also work but won’t taste as “Greek”! 🙂

• Rice –  I like basmati because it has a lovely fragrance that I think suits this dish, and it holds up well to this one-pot style of cooking, unlike, for example, jasmine rice which gets too soft and mushy (in my humble rice-snob opinion). Long grain and medium grain rice can also be used. Short grain rice and sushi rice will work but are not my first choice as they gets a little softer than ideal.

  Rice to avoid – This recipe as written is not suitable for brown rice, risotto rice, paella rice, wild rice, black rice, quinoa or faux rice (cauliflower rice!). It can be made to work but the recipe will need adjustments to order of cooking, liquid quantities etc.

• Chickpeas – I added this at the last minute because it adds some good texture into what is otherwise a big pot of one dimensional soft texture. It also bulks it up using a low-GI starch that will keep you feeling full for longer – win, win!

• Garlic – Four big cloves! Greece would have a heart attack if we didn’t use garlic!

• Dried oregano – Another ingredient used regularly in Greek cooking.

• Onion – Essential flavour base.

• Pinot noir or other dry red wine – This will add a touch of extra depth of flavour into the dish, but it’s not the end of the world if you skip it.

• Tomato paste and crushed tomato – For good tomatoey flavour!

• Chicken stock/broth – Better than water. Low salt please! If you only have full salt, reduce the salt in the dish by 1/2 teaspoon or so.

How to make this one pot beef rice pilaf

1. Cut the eggplant into 1.5cm / 3/5″ cubes. I don’t peel eggplant because I haven’t encountered bitter skin or flesh issues (largely bred out of modern eggplants). If you are concerned, sprinkle the eggplant with 1/4 teaspoon salt and leave in a colander for 30 minutes to sweat bitterness out. Pat off the excess water then proceed with the recipe.

2. Sauté the onion and garlic in a large pot, then cook the beef, breaking it up as you go, until you no longer see red.

3. Bloom flavours – Next, add the oregano and salt and cook the beef for a good minute. This will make the oregano flavour bloom. Then add the tomato paste and cook that for 1 minute too. Don’t shortcut this step! It cooks out the raw sour flavour of tomato paste and sweetens it, as well as adding more flavour into the beef.

4. Eggplant and rice – Add the eggplant and toss to coat well in all the juicy beef. Mix until all the cubes are coated and change from white to red. Then add the rice and mix it through as well.

5. Cooking broth – Add the chickpeas, tomato, stock, salt and pepper. Give it a good stir and bring the liquid to a simmer..

6. Steam rice 20 minutes – Wait until there are bubbles across the entire surface, not just around the edge of the pot. Put the lid on, turn the heat down to medium low (or low, if your stove is strong) and let the rice steam for 20 minutes. No peeking, no stirring!

7. Rest 10 minutes – At the 20 minute mark, take a quick peek to ensure the liquid has been mostly absorbed. There will still be a layer of thick tomato on the surface which is fine. Take the pot off the stove and let it rest for 10 minutes with the lid on. During this time, the rice will finish cooking and absorb the remaining liquid. Never, ever skip resting rice!! It’s essential!

8. Serve – Remove the lid, stir through some chopped parsley. Then divide between bowls and serve with a drizzle of olive oil and pinch of extra parsley. Dig in with a spoon!

YUM. That is one great bowl of cosy deliciousness. And a complete meal at that with almost 1 kg / 2 lb of vegetables (eggplant + canned tomatoes + onion, yes, onion totally counts), protein and starch.

Great served plain, as pictured above, but a dollop of yogurt wouldn’t go astray either (which I added yesterday when I made this for a team lunch). And nobody would say no to some warm flatbreads for dunking! – Nagi x

Watch how to make it

Print

Moussaka beef rice pilaf

Recipe video above. This is an utterly delicious and easy way to turn a packet of beef mince into a cosy, satisfying one-pot dinner. Channeling Greek Moussaka flavours (but a fraction of the work!), this has soft juicy eggplant pieces and beef cooked in a red wine tomato broth that's heavy on the garlic and oregano, while the addition of rice turns this into a satisfying all-in-one dinner. I love how both the rice and eggplant soaks up all the beefy flavour of the tomatoey broth.

Though not in Moussaka, I added a can of chickpeas for some texture contrast amongst all the soft rice/eggplant, plus it's a good-for-you low GI starch that will keep you feeling full for longer.

Course Mains, One Pot Meals

Cuisine Greek(ish)

Keyword Beef and rice, beef mince recipe, Ground beef and rice, Ground beef recipe, One Pot Dinner

Servings 5

Calories 458cal

Author Nagi

Ingredients

• 2 tbsp olive oil
• 4 garlic cloves , finely minced
• 1 onion , diced
• 500g / 1 lb beef mince / ground beef (or lamb) – Note 1
• 1/2 tsp cooking salt / kosher salt (for the beef)
• 1 1/2 tbsp dried oregano
• 2 tbsp tomato paste
• 300g/ 10oz eggplant (~ 20cm/8" long), cut into 1.5cm / 3/5" cubes
• 1/3 cup pinot noir or other dry red wine (optional)
• 1 cup basmati rice , uncooked (Note 2)
• 400g / 14 oz can chickpeas , drained (or other beans of choice)
• 400g / 14 oz can crushed tomato
• 1 1/2 cups chicken stock/broth , low sodium
• 1 1/4 tsp cooking salt / kosher salt (for broth)
• 1/2 tsp black pepper

To serve:

• 1 tbsp parsley , finely chopped (optional)
• Extra virgin olive oil , for drizzling
• Dollop of Greek yogurt optional (not pictured but goes really well!)

Cups – Metric

Instructions

• ⚠️ Eggplant cube size – Make sure they're no larger than 1.5 cm / 1/2" max, else they may not cook through properly!
• Cook beef – Heat the oil on a large pot over high heat. Add the onion and garlic, cook for 2 minutes. Add the beef and cook, breaking it up as you go, until you no longer see red. Add the 1/2 tsp salt and oregano. Cook for 1 minute. Add the tomato paste and cook for 1 minute (don't shortcut this step – Note 3).
• Deglaze – Add the eggplant and the cubes are coated in the red beef juices. Add the wine, bring it to a simmer, stir (scrape the base of the pot) then let it mostly evaporate.
• Broth – Add the rice and stir to coat. Add remaining ingredients, stir, bring to a simmer. Give it one last stir then once there are gentle bubbles all across the surface (not just around the edge), put the lid on and turn the heat down to medium low (or low, if using a strong stove).
• Steam rice – Cook for 20 minutes, no peeking, no stirring! The liquid will be absorbed by the stage though there will be a layer of tomato on the surface (peek quickly!).
• Rest – Remove the pot from the stove and rest for 10 minutes (lid still on) – residual liquid will be absorbed and the rice will finish cooking.
• Eat! Toss the rice – it will be juicy but not mushy! Divide between bowls, drizzle with olive oil, sprinkle with parsley and enjoy!

Notes

1. Protein options – Lamb works equally as well. Chicken, turkey and pork also work but won’t taste as “Greek”! 🙂

2. Eggplant – I do not peel, I’ve never had problems with bitterness in the skin (which has largely been bred out of eggplant these days). If you’re concerned about bitterness, toss the cubes of eggplant in 1/4 tsp salt and leave in colander for 30 minutes. Pat dry, follow recipe.

3. Rice – I like basmati because it has a lovely fragrance that I think suits this dish. Long grain and medium grain rice can also be used. Short grain rice/sushi will work but not my first choice, it gets a little softer than ideal. Jasmine rice is a little too soft for this type of cooking method (it will get mushy). Recipe not suitable as written for brown rice, risotto rice, paella rice, wild rice, black rice, quinoa or faux rice (cauliflower rice!).

4. Cooking off the tomato paste will intensify and improve the flavour, plus take off the sour edge. Makes the beef and overall dish tastier!

Leftovers will keep for 3 days. Add a sprinkle of water to juice it up again when reheating.

Nutrition per serving assuming 5 servings.

Nutrition

Calories: 458cal | Carbohydrates: 53g | Protein: 31g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 986mg | Potassium: 1039mg | Fiber: 8g | Sugar: 8g | Vitamin A: 454IU | Vitamin C: 15mg | Calcium: 114mg | Iron: 6mg

Life of Dozer

In Dozer news, I finally caved and got him a life jacket so he can swim safely!

I was really trying to avoid it, thinking it would cement me further into the Crazy Dog Lady territory (even though secretly I know I’m the head priestess of the club). But after a stressful incident of Dozer swimming out way too far from shore, deaf to my frantic screeches to come back, I caved. Safety first!

To those wondering, Dozer is an excellent swimmer but he has an old-boy medical condition as a result of which he is not allowed to swim because of the risk of water getting into his lungs.

The life jacket, however, keeps him so nice and buoyant above the water line and keeps his head above water so he’s back swimming!!! He didn’t even bat an eyelid when I popped in on him. Look how happy he is!

So, Life of Dozer was pretty great this past weekend gone! I look forward to sharing more happy updates in the coming months.

Thank you again for all the messages of support and words of advice for Dozer’s recovery. I am genuinely so truly touched and grateful. – Nagi x

The post One-pot Moussaka beef rice pilaf appeared first on RecipeTin Eats.