Fried Rice//esay food recipes

 

Fried Rice

Ingredients:

• 300g of jasmine rice
• 400g of chicken breast, diced
• 100g of peas
• 100g of carrots, diced
• 4 large eggs
• 50ml of soy sauce
• 30ml of sesame oil
• 5 cloves of garlic, minced
• 1 tablespoon of ginger, minced
• 2 stalks of green onions, chopped
• Salt and pepper to taste

Kitchen Tools Needed:

• Wok
• Spatula
• Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons

Instructions:

• Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to the package instructions and let it cool completely.
• In a wok, heat the sesame oil over medium-high heat. Add the minced garlic and ginger, sauté until fragrant.
• Add the diced chicken breast to the wok and cook until browned and fully cooked. Season with salt and pepper.
• Push the chicken to one side of the wok. Crack the eggs into the empty side and scramble until fully cooked.
• Add the cooled jasmine rice into the wok, mixing well with the chicken and eggs.
• Stir in the peas, carrots, soy sauce and green onions before continuing to stir-fry everything together for about 5-7 minutes. Ensure everything is well combined and heated through.

Macros:

• Total Calories: 1250kcal
• Carbs: 150g
• Proteins: 100g
• Fats: 50g

Tofu Vegan Lasagna// easy food recipes

Lasagna

Ingredients:

• 9 lasagna noodles
• 400g of firm tofu
• 2 cups of spinach
• 1 cup of chopped mushrooms
• 1 zucchini, diced
• 2 cups of marinara sauce
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 teaspoon of Italian seasoning
• Salt to taste
• Pepper to taste
• 1 tablespoon of olive oil
• 1 cup of nutritional yeast

Kitchen Tools Needed:

• Oven
• Baking dish
• Mixing bowl
• Knife
• Chopping board
• Spoon

Instructions:

• Preheat the oven to 180°C (350°F).
• In a skillet, heat olive oil over medium heat, add diced onion and minced garlic, sauté for 3-4 minutes until translucent.
• Add diced zucchini and chopped mushrooms, cook for an additional 5 minutes until vegetables are soft.
• Stir in the spinach until wilted, then season with Italian seasoning, salt, and pepper. Remove from heat and set aside.
• In a mixing bowl, crumble the firm tofu and mix in half of the nutritional yeast, salt, and pepper to taste. This will serve as the ricotta-like filling.
• Spread a thin layer of marinara sauce on the bottom of your baking dish.
• Place 3 lasagna noodles on top of the sauce, then layer with half of the tofu mixture, followed by half of the vegetable mixture, and a third of the marinara sauce. Repeat these layers once more.
• Top with the remaining lasagna noodles, more marinara sauce, and the rest of the nutritional yeast.
• Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes until the top is golden and bubbly.
• Let it cool for a few minutes before slicing and serving.

Macros:

• Total Calories: 370kcal
• Carbs: 45g
• Proteins: 20g
• Fats: 10g

 

pizza// easy food recipes

 Pizza

 

Ingredients:

• 250g of all-purpose flour
• 150ml of warm water
• 5g of active dry yeast
• 10g of sea salt
• 1 tbsp of olive oil
• 100g of fresh mozzarella cheese
• 100g of San Marzano tomatoes
• Fresh basil leaves
• Salt and pepper to taste

Kitchen Tools Needed:

• Pizza stone
• Pizza peel
• Rolling pin
• Oven
• Mixing bowl
• Cutting board
• Knife

Instructions:

• In a mixing bowl, combine warm water, yeast, and sugar. Let it sit until foamy, about 10 minutes.
• Add flour, salt, and olive oil to the yeast mixture. Mix until a dough forms.
• Knead the dough on a floured surface for about 10 minutes until smooth. Let it rise in a warm place for 30 minutes.
• Preheat the oven to its highest setting and place the pizza stone inside.
• Roll out the dough on a floured surface to your desired thickness.
• Spread the crushed San Marzano tomatoes on the rolled dough, leaving a border for the crust.
• Tear the fresh mozzarella and distribute it evenly over the pizza.
• Season with salt, pepper, and fresh basil leaves.
• Carefully transfer the pizza to the preheated pizza stone using a pizza peel.
• Bake for 8-10 minutes until the crust is golden and crispy.
• Remove from the oven, garnish with more fresh basil, and let it cool for a minute before slicing.

Macros:

• Total Calories: 810kcal
• Carbs: 120g
• Proteins: 19g
• Fats: 18g

Chicken Biriyani // easy food recipes

 Chicken Biriyani

Ingredients:

• 200g of basmati rice
• 300g of chicken thighs, cut into pieces
• 2 tablespoons of ghee
• 1 large onion, sliced
• 2 garlic cloves, minced
• 1 tablespoon of ginger, grated
• 2 tomatoes, chopped
• 1 teaspoon of cumin seeds
• 1 teaspoon of coriander powder
• 1 teaspoon of turmeric powder
• 1 teaspoon of garam masala
• Salt to taste
• 400ml of water
• Fresh cilantro for garnish

Kitchen Tools Needed:

• Large pot
• Frying pan
• Lid
• Spatula
• Measuring cups
• Serving plates

Instructions:

• Rinse the basmati rice under cold water until the water runs clear. Soak it for 30 minutes, then drain.
• In a large pot, heat ghee over medium heat and add cumin seeds. Once they start to crackle, add sliced onions and sauté until golden brown.
• Add minced garlic and grated ginger to the pot, stirring until fragrant, about 1 minute.
• Add the chopped tomatoes, turmeric, coriander powder, and salt. Cook until the tomatoes soften.
• Add the chicken pieces to the pot and cook until they are browned and no longer pink, about 5-7 minutes.
• Pour in the water and bring it to a boil. Once boiling, add drained basmati rice and gently stir.
• Cover the pot with a lid, reduce the heat to low, and let it simmer for about 25 minutes, or until the rice is cooked and has absorbed all the moisture.
• Remove from heat and let it sit, covered, for 10 minutes to allow the flavors to meld.
• Fluff the biryani gently with a fork and garnish with fresh cilantro before serving.

Macros:

• Total Calories: 550kcal
• Carbs: 70g
• Proteins: 50g
• Fats: 15g