Chicken Fried Rice

1 large chicken breast-cut into bite sized pieces

2 ½ cups jasmine rice- cooked until slightly dry

1 Vidalia onion or yellow onion

1 large or 2 small green peppers

1 bunch green onions (or scallions)

2 eggs, beaten

1 TB minced ginger

1 TB minced garlic

1-2 tsp sesame oil (can use hot—then omit the red pepper flakes)

Dash red pepper flakes

Soy sauce-use to taste when mixing all ingredients-should use about 1/3


Salt and pepper to taste

Other veggies can be added—mung bean sprouts, baby corn, water chestnuts, snow peas, etc.

(be imaginative)



Put a small amount of oil in wok or skillet.  Scramble up the eggs, and set aside.

Stir fry chicken.  Put aside.

Stir fry onion, garlic, green pepper, ginger, green onions.

Add cooked rice, and mix. Add back in the eggs and chicken.

Add soy.  Keep stirring. This is an individual thing, but the reason the rice needs to be dry is because this will remoisten it, and you do not want it to be mushy.  On low heat, keep mixing and stir frying the entire mixture. A wok works best for this, as it has a lot of surface area. It should begin to look done after a few minutes of stirring and cooking.  Add sesame oil and pepper flakes to taste. Salt & pepper to taste. This recipe can be done with other meats, fish, tofu,  or no meat at all. Experiment! Enjoy.  This is an easy one.


Bon Appétit



Fresh Tomato Soup

2 Tb olive oil

1 Tb butter

1 huge Vidalia onion, cut for sautéing

2 Tb flour

3 cups broth (homemade if you can get it—either chicken or veggie stock)

Prepared tomatoes (see blog for how to do this and if you save the juice subtract from broth)

1 large sprig of fresh thyme

3 Tb combination of these herbs—whatever you wish- Basil, Chives, Dill


Sauté onion in the oil and butter. After onions are translucent, add the flour and combine to form the roux. Add tomatoes and stir. Add your choice of broth.

Add crushed pepper and kosher salt. Add your choice of a combination of 3 Tbs of fresh basil, chives and dill.


Secure blender. (My husband made a wonderful version of “countertop tomato soup” from not securing the blender, so I am paranoid! I do this in small batches at a coarse setting, as I like a little texture, but this is an individual preference.  This soup is easy and nourishing. 


Bon appétit!


Chinese Beef & Veggies

1 lb. top round steak—cut on grain in small rectangular pieces
3 cups veggies
2-3 Tb. Soy
1 Tb. rice wine
1 tsp. hot sesame oil OR 1 tsp sesame and flakes of red pepper to taste
2 Tb. chopped fresh ginger
1 Tb chopped garlic
1 Tb cornstarch mixed with 1 Tb cold water in cup

All of these measurements are approximate. Use to taste.

Marinate meat in soy, rice wine sesame oil, ginger, garlic and cornstarch for at least an hour.
Stir fry meat until lightly done in wok or similar pan. Take meat off with slotted spoon to leave sauce in pan.
Add veggies and stir fry until desired degree of doneness. Crisp is best.
Adjust sauce’s ingredients

Bon Appetit