Category: Asian

Rice Cooker Fried Rice (Chinese Sausage)

Rice Cooker Fried Rice with Chinese Sausage is a no hassle delicious and tasty dish any one can make and every one will enjoy. Soft delicious rice with a medley of textures and flavors and at a budget price, this is perfect normal meal planning. Quick and tasty this easy to make recipe will quickly become a local favorite as a filling and enjoyable meal. My family loves to eat Fried Rice and this method of preparation may be the most beginner friendly approach you will find.

Watch the video and follow the instructions below to have a warm bowl of this delicious Rice Cooker Fried Rice with Chinese Sausage today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. The simple ingredients gfound in this recipe make this a go to dish for a good home cooked meal. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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Slice the sausages and set aside. Optional: Remove the casing of the chinese sausage. Wash/clean and rinse the rice at least twice until the water runs clear. Drain the rice in a coriander. You are removing the extra starch from the rice. Place rinsed rice in the rice cooker. Add water, soy sauce, oyster sauce, salt, sesame oil and mix everything together. Add chopped chinese sausage & frozen vegetables. Close the lid. 

Press the start button (plain white rice). When the rice is done cooking, let rest in the rice cooker for at least 5 minutes before opening the lid.

Then, mix everything together. Season with soy sauce or salt if needed.

Garnish or top with chopped green onions.

Add scrambled or fried egg.

Serve and enjoy!

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Rice Cooker Fried Rice (Chinese Sausage)

Homemade fried rice cooked in the rice cooker that is quick, easy, tasty and a budget friendly meal.
No ratings yet
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Course Main Course
Cuisine Asian, Chinese, vietnamese
Servings 6
Calories

Equipment

  • Rice Cooker

Ingredients
  

  • 2 cups Jasmine white rice
  • 2 cups filtered water
  • 1 ½ cups frozen mixed vegetables
  • 2 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • ½ tsp salt
  • 2 Chinese sausages

Instructions
 

  • Slice the sausages and set aside. Optional: Remove the casing of the chinese sausage. Wash/clean and rinse the rice at least twice until the water runs clear. Drain the rice in a coriander. You are removing the extra starch from the rice.
  • Place rinsed rice in the rice cooker. Add water, soy sauce, oyster sauce, salt, sesame oil and mix everything together. Add chopped chinese sausage & frozen vegetables. Close the lid.
  • Press the start button (plain white rice). When the rice is done cooking, let rest in the rice cooker for at least 5 minutes before opening the lid. Then, mix everything together. Season with soy sauce or salt if needed.
  • Optional: Add Fried or Scrambled eggs to the fried rice.

Garnish or top with chopped green onions. Serve and enjoy!

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    Keyword best rice cooker fried rice, easy rice cooker chinese sausage fried rice, one pot rice cooker meal, rice cooker fried rice, rice cooker meals
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    Butter Chicken (Murgh Makhani)

    Simmered to perfection, this delicious sauce and tender chicken is a very good selection and is good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. Serve with fresh Jasmine rice for a well balanced and delightful meal. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have this luscious Butter Chicken ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Filling, tasty and comforting, this dish will be an instant hit at the table. Thanks for visiting and see you again soon.

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    Trim off fat from the chicken. Then, cut into cubes. Place chicken in a bowl. 

    Add yogurt, turmeric, garam masala, red chili powder, cumin, ginger, garlic, and salt.

    Mix everything together until all the chicken is well coated. Cover with saran wrap or plastic and refrigerate for at least 1 hour but preferably overnight (the longer you marinate the tender the chicken will be). 

    Cook

    Heat the pan to medium-high. Add ghee/butter and wait until fully melted.

    Cooking in 2 batches: add half of the marinated chicken to the hot pan. Sear all sides for 3 minutes total and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken. 

    Sauce In the same pan: add heavy whipping cream (or evaporated milk for less calories), tomato puree, cumin, salt, sugar, garam masala and mix everything together. Return the seared chicken to the pan.

    Turn down the heat to medium.

    Simmer for 17-20 minutes until the chicken is fully cooked (internal temp. 165°F) and the sauce has thickened.

    Season with salt if needed. 

    Garnish with chopped cilantro.

    Serve with white rice or naan bread.

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    Butter Chicken (murgh makhani)

    Authentic Indian Butter Chicken in creamy sauce and easy to make at home.
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    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Course Main Course
    Cuisine Indian
    Servings 6
    Calories

    Ingredients
      

    Marinate

    • 1 ½ lbs chicken thighs boneless & skinless
    • ½ cup whole milk plain yogurt
    • 1 tbsp grated garlic
    • 1 tbsp grated ginger
    • 2 tsp garam masala
    • 1 tsp ground turmeric
    • 1 tsp red chili powder  Indian spice
    • 1 tsp ground cumin
    • 1 tsp salt

    Sauce

    • 1 cup heavy whipping cream
    • 1 cup tomato puree
    • 2 tbsp ghee or butter
    • 1 tbsp granulated sugar
    • 1 tsp salt
    • 1 tsp ground cumin
    • 1 tsp garam masala

    Instructions
     

    Marinate

    • Trim off fat from the chicken. Then, cut into cubes. Place chicken in a bowl.
    • Add yogurt, turmeric, garam masala, red chili powder, cumin, ginger, garlic, and salt. Mix everything together until all the chicken is well coated. Cover with saran wrap or plastic and refrigerate for at least 1 hour but preferably overnight (the longer you marinate the tender the chicken will be).

    Cook

    • Heat the pan to medium-high. Add ghee/butter and wait until fully melted.
    • Cooking in 2 batches: add half of the marinated chicken to the hot pan. Sear all sides for 3 minutes total and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken.
    • Sauce In the same pan: add heavy whipping cream (or evaporated milk for less calories), tomato puree, cumin, salt, sugar, garam masala and mix everything together. Return the seared chicken to the pan. Turn down the heat to medium. Simmer for 17-20 minutes until the chicken is fully cooked (internal temp. 165°F) and the sauce has thickened. Season with salt if needed. 

    Garnish with chopped cilantro. Serve with white rice or naan bread.

      Video

      Keyword Authentic butter chicken, Authentic Indian butter chicken, best butter chicken, butter chicken, easy butter chicken, homemade Indian butter chicken, quick and easy butter chicken
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      Teriyaki Chicken

      Delicious caramelized Teriyaki Chicken is so tender and mouthwateringly satisfying that every bite is a comforting and filling reward. Easy to prep and even easier to plate, this recipe cuts right through the waste and gets to the center of where taste meets satisfaction. Savory and filling, this authentic styled dish is perfect on any occasion. Teriyaki Chicken is a staple at local restaurants but once you have tried this recipe the natural flavors will stand on their own as the best selection for the lowest price. This is very good when served fresh and can be as fancy in the presentation as you want. This also keeps wonderfully refrigerated and makes for a very easy reheat and enjoy time saver for a busy week.

      Watch the video then follow the instructions below to have this beautifully aromatic entree ready to go today. Don’t forget to hit the subscribe button to stay up to date on my latest meal tutorials and presentation suggestions. Like and share this or any of the videos you find interesting from my growing catalog of menu selections. A warm serving of jasmine rice and a nice helping of this delicious recipe make a wonderfully meal the entire family will enjoy. Thanks and come back again real soon!

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      Trim off fat from the chicken thighs. Place the chicken, soy sauce, mirin, sake and the sugar in a ziplock bag or an airtight container. Shake and mix everything together. Marinate for at least 1 hour or overnight (preferably).

      Heat the pan up to medium and add oil. Wait for 2 minutes. Remove chickens (reserve marinate sauce for glaze) from the bag/container and place in the hot pan.

      Sear for 2-3 minutes per-side. 

      Add the marinade/sauce to the pan. Add 2 tbsp water, garlic, ginger and mix everything together. Cook for 6-8 minutes.

      Once, the glaze has nearly evaporated, add another 2 tbsp of water to the pan and cook for another 4-5 minutes. Flip the chicken frequently to coat both sides with the glaze. Remove from heat source.

      Serve chicken with rice.

      Drizzle extra teriyaki sauce on top of the chicken. Enjoy!

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      Teriyaki Chicken

      Smooth Teriyaki Chicken that is tender and delicious.
      No ratings yet
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      Prep Time 5 minutes
      Cook Time 20 minutes
      Total Time 25 minutes
      Course Main Course
      Cuisine Asian, Japanese
      Servings 4
      Calories

      Ingredients
        

      Marinate

      • 4 chicken thighs boneless & skinless
      • 2 tbsp sake
      • 2 tbsp mirin
      • 2 tbsp soy sauce
      • 2 tbsp granulated sugar

      Cook

      • 2 tbsp cooking oil
      • 1 tsp grated garlic
      • 1 tsp grated ginger
      • 4 tbsp (divided) water

      Instructions
       

      Marinate

      • Trim off fat from the chicken thighs. Place the chicken, soy sauce, mirin, sake and the sugar in a ziplock bag or an airtight container. Shake and mix everything together. Marinate for at least 1 hour or overnight (preferably).

      Cook

      • Heat the pan up to medium and add oil. Wait for 2 minutes.
      • Remove chickens (reserve marinate sauce for glaze) from the bag/container and place in the hot pan. Sear for 2-3 minutes per-side. 
      • Add the marinade/sauce to the pan. Add 2 tbsp water, garlic, ginger and mix everything together. Cook for 6-8 minutes. Once, the glaze has nearly evaporated, add another 2 tbsp of water to the pan and cook for another 4-5 minutes. Flip the chicken frequently to coat both sides with the glaze. Remove from heat source.
      • Optional: Extra Teriyaki Sauce
        In a sauce pan: add 2 tbsp sake, 2 tbsp mirin, 2 tbsp soy sauce, 1 tbsp granulated sugar, 2 tbsp water and whisk everything together. Cook on medium heat for 3-5 minutes or until the sauce thickens. Set aside until ready to use. 

      Serve chicken with rice, vegetables or salad. Drizzle extra teriyaki sauce on top of the chicken. Enjoy!

        Video

        Keyword best teriyaki chicken, easy teriyaki chicken, homemade teriyaki chicken sauce, Japanese teriyaki chicken, quick and easy teriyaki chicken, Teriyaki chicken
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        Lemongrass Chicken Wings

        Sweet asian style Lemongrass Chicken Wings are fall of the bone tender with awesome crispy skin. Delicious tasty and good to the last bit, these wings never last long. This affordable and easy to make selection for hanging out or a tailgate party. Full of sweet tangy flavor, this recipe is a nice alternative to the Chicken Wing home menu. Easy to make and beginner friendly, everyone in the home will enjoy this Vietnamese spin on a Chicken Wing recipe. I recommend using a local Honey for the sauce. My family really enjoys this recipe and I recommend you try this at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have a batch of these succulent Lemongrass Chicken Wings on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications.  I love to add a freshly sliced Thai Pepper fro presentation but it also makes for some nice heat to a delicious chicken wing. Thanks for visiting and see you again soon.

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        Clean and pat the chicken dry with a paper towel. Slit both sides of the wings. Place wings in a bowl.

        In a food processor or blender: add lemongrass, shallot, garlic, soy sauce, fish sauce, honey, pepper & brown sugar.

        Blend until smooth. 

        Add marinate sauce to the wings. Mix well and cover with saran/plastic wrap.

        Refrigerate and let marinate for at least 3 hours, preferably overnight. Turn and toss the wings at least once. 

        Transfer the all the wings to a baking sheet or air fryer basket.

        Preheat the Grill to 350°F: cook for 20-25 minutes (make sure to flip half way) or until the skin is crispy and golden brown. Preheat the Oven to 400°F: cook for 25 minutes then, flip/turn the wings & finish cooking for 20-25 minutes or until golden brown. Preheat the Air Fry to 325°F:  cook for 20-22 minutes (make sure to flip half way) or until the skin is crispy and golden brown. 

        Garnish with chopped cilantros, green onion or Thai peppers.

        Serve & Enjoy!

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        Lemongrass Chicken Wings

        Lemongrass Chicken Wings are tender and juicy with sweet asian inspired crispy skin.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 20 minutes
        Total Time 30 minutes
        Course Appetizer, Snack
        Cuisine Asian, vietnamese
        Servings 6
        Calories

        Ingredients
          

        • 3 lbs chicken wings
        • ¼ cup minced lemongrass
        • 3 tbsp fish sauce
        • 3 tbsp soy sauce
        • 2 tbsp brown sugar
        • 2 tbsp honey
        • 1 tsp pepper
        • 4 garlic cloves
        • 1 small shallot chopped

        Instructions
         

        • Clean and pat the chicken dry with a paper towel. Slit both sides of the wings. Place wings in a bowl.
        • In a food processor or blender: add lemongrass, shallot, garlic, soy sauce, fish sauce, honey, pepper, brown sugar and blend until smooth.
        • Add marinate sauce to the wings. Mix well and cover with saran/plastic wrap. Refrigerate and let marinate for at least 3 hours, preferably overnight. Turn and toss the wings at least once.
        • Transfer the all the wings to a baking sheet or air fryer basket.
        • Preheat the Grill to 350°F: cook for 20-25 minutes (make sure to flip half way) or until the skin is crispy and golden brown. 
          Preheat the Oven to 400°F: cook for 25 minutes then, flip/turn the wings & finish cooking for 20-25 minutes or until golden brown. 
          Preheat the Air Fry to 325°F:  cook for 20-22 minutes (make sure to flip half way) or until the skin is crispy and golden brown. 

        Garnish with chopped cilantros, green onion or Thai peppers. Serve & Enjoy!

          Video

          Keyword asian lemongrass chicken wings, best asian lemongrass chicken wings, best Vietnamese lemongrass chicken wings, easy asian lemongrass chicken wings, easy Vietnamese lemongrass chicken wings, lemongrass chicken wings, vietnamese lemongrass chicken wings
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