Ham Fried Rice
1/4 cup sliced white onion/diced
1 cup cooked ham
1 tablespoons oil for frying, or as needed
3 cups cooked rice
3/4 cup of frozen peas and carrots
1 teaspoon of sugar
1/2 teaspoon MSG (optional)
1/4 teaspoon of salt
Sprinkle garlic powder
Lightly beat the egg. Peel and dice the onion. Dice the ham and white onion.
Heat 1 tablespoon of oil in the pan or wok. When the oil is hot, add the onion stir it until light brown. Add egg and scramble until cooked. Then add the ham, carrots, peas, and rice, stirring with ladle to break up the clumps. Add salt, sugar, and MSG (optional). Sprinkle garlic powder. Stir thoroughly, then taste it. Serve hot.
Yellow Chicken Curry
- 1 cup of chicken breast meat – (boneless, skinless) – cut into thin bite-size pieces
- 1 potato; peeled and then dice it, pre-cooked or put half this amount
- 1 carrot; peeled and then dice it, pre-cooked or put half this amount
- 1 tablespoon of yellow curry paste
- 3/4 cup coconut milk
- 1/2 cup of water
- 1/4 teaspoon MSG (optional)
- 2 pinches of salt
- 1 teaspoon of sugar (less or more if desired)
- 1/2 cup of water
- 1/4 cup Thai basil leaves
- 1/2 teaspoon of Thai ground pepper (optional for more spicy)
Peel then dice potatoes and carrots. Pre-cook potatoes and carrots. Don’t over cook, since they will simmer with the main dish later.
Cut boneless, skinless chicken breast into thin bite-size pieces. In a heavy saucepan on medium heat, add coconut milk, water, and yellow curry paste. Heat 3-5 minutes, stirring, until it forms a thin gravy. Turn the heat to high, add the chicken, and cook until the chicken is half cooked, maybe three-five minutes. Add potatoes, carrots, sugar, salt, MSG (optional), and then stir gently. When it comes to a boil, add Thai basil leaves. If desired, add ground Thai pepper (optional). Let simmer just a minute or two. Serve with steamed rice.