Cooking in Pajamas

3 c. Cooked rice* 2-3 tbsp Vegetable oil 2 Stalks of green onions, chopped 2-3 cloves Garlic, minced 4 Eggs 1 c. Carrots, grated 2 c. Mushrooms, cut small 1 tbsp Sesame oil 2-3 tbsp Soya sauce 1.5 c. Chicken, cut into small cubes 1 tbsp Teriyaki marinate sauce (or Soya sauce) 1/2 tbsp Vegetable oil 1 tsp Sugar 1/2 tsp Salt Pepper 1 tsp Sesame oil (optional) * Freshly cooked rice has too much moisture and it is too soggy to fry; therefore, it is best to use leftover rice. If you don't have leftover rice, you can cool freshly cooked rice to room temperature and then place the rice in the refrigerator, uncovered, for a minimum of 1 hour to reduce the moisture. ** You can use any vegetables you like. Frozen vegetable mix works well if you want to save some time (use 1 - 1.5 cup for this recipe). Thaw the vegetables to room temperature before frying. Marinade the chicken with teriyaki sauce, oil, sugar, salt and a little bit of ground pepper. Leave the chicken, covered, in the fridg

3 c. Cooked rice* 2-3 tbsp Vegetable oil 1 Green onions, chopped 2-3 cloves Garlic, minced 3 Eggs 1/2 Fresh pineapple, cut into small chunks 3/4 c. Vegetables** 1 tbsp Sesame oil 2 tbsp Soya sauce 2 tsp Curry powder 1-2 tsp Thai curry paste * Freshly cooked rice has too much moisture and it is too soggy to fry; therefore, it is best to use leftover rice. If you don't have leftover rice, you can cool freshly cooked rice to room temperature and then place the rice in the refrigerator, uncovered, for a minimum of 1 hour to reduce the moisture. ** You can use any vegetables you like. I used frozen vegetable mix because it was the easiest thing to do and I thaw the vegetables to room temperature. Alternatively, you can chop up fresh vegetables into small pieces (eg. carrots, mushrooms, peppers, etc.), pre-cook them on the frying pan and drain the excess liquid. Drizzle 1 tbsp of oil to the rice and break up the rice into grains with a fork. Set aside. Stir together the soya sauce,

2 Eggs 1/2 c. Milk 1/2 c. All-purpose flour, sifted 1 pinch Ground nutmeg 1 pinch Salt 1 tbsp Butter 1 tsp Pure vanilla extract Ground cinnamon 2 tbsp Confection sugar (optional) Place a 9-in. glass casserole dish in the oven and preheat to 450°F. Warm up the milk in the microwave for 20 sec. Warm up the eggs in a bowl of hot tap water for 5 min. Combine flour, nutmeg, salt and cinnamon in a bowl. In a separate bowl, beat the eggs with a whisk until light. Then add the milk and vanilla extract. Gradually whisk in the dry ingredient. Remove the glass dish from the oven and lower the oven temperature to 350°F. Drop the butter onto the glass dish and spread the butter around the dish with a brush (make sure the sides are buttered). Pour the batter into the glass dish and bake at 350°F for 15 min, or until the top is puffed and golden brown. (Check the pancake after 10-12 min.) Remove the pancake from the oven and serve with confection sugar or maple syrup. My comments: I found this Dutc