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Cheddar Polenta with Sun-dried Tomatoes & Shrimp

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April 19, 2021

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Cheddar Polenta with Sun-dried Tomatoes & Shrimp

A gourmet meal on a weeknight with shrimp & sun-dried tomatoes on a bed of cheesy cheddar polenta.

Ingredients

about 1/3 – 18 oz precooked polenta tube

1/2 cup cheddar cheese

1/4 cup red onions, finely chopped

12-14 large shrimp, shelled

8 sun-dried tomatoes, roughly chopped

1 tablespoon olive oil

2 teaspoon garlic powder

chives, finely chopped (for garnish)

1 lemon juice, freshly squeezed

salt and pepper, to taste

Preparation

1. Cook polenta according to the package directions and towards the end add cheddar cheese. Reduce heat and allow cheese to melt slowly then combine them together.

2. In a skillet heat oil over medium heat, sautee onion until translucent then add sun-dried tomatoes allowing it to soften for 2-3 minutes.

3. Add shrimps to the skillet, cook until it is no longer pink.

4. Season it generously with salt, pepper, garlic powder and stir everything together.

5. Remove from heat.

6. In a plate, put polenta then top it with sun-dried tomatoes & shrimp. Drizzle lemon juice.

7. Garnish with chives and serve it warm.

Credit: Foodista

Quintessential Quinoa

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April 14, 2021

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You’re about to meet one of your favorite new dishes. Light, fluffy, and springy, quinoa is one of the healthiest seeds (that’s often mistaken for a grain) you can eat. And when paired with Tex-Mex flavors, it’ll make you want to dance. If you like, you can serve it topped with a dash of hot sauce or a small sprinkle of crumbled cotija or shredded low-fat cheese.

INGREDIENTS

3 tbsp extra-virgin olive oil
1 small red onion diced
1 red bell pepper seeded and finely diced
1 Jalapeno pepper seeded and finely diced (optional)
3 garlic cloves minced or pressed
2 cups quinoa
1 1/2 cups low sodium vegetable broth or Garlic Broth (page 44 of the cookbook)
Juice of 1 lime
1 can low-sodium black beans with their juices, 15.5-ounce
1 can no-salt-added diced tomatoes with their juices, 14.5-ounce
1/2 package frozen corn kernels 10-ounce, optional
2 tsp fresh cilantro leaves plus more for garnish (optional)
1 tsp ground cumin
1 tsp seasoned salt
1 tsp chili powder
crumbled Cotija cheese grated Parmesan cheese, or nutritional yeast, for garnish (optional)

INSTRUCTIONS

Add the oil to the Instant Pot, hit SautÃ©, and Adjust so it’s on the More or High setting. After 3 minutes of heating, add the onion, bell pepper, and jalapeÃ±o (if using) and sautÃ© for 5 minutes, until lightly softened. Add the garlic and sautÃ© for 1 minute.
Meanwhile, put the quinoa in a fine-mesh strainer and rinse under cold running water for 90 seconds; drain well.
Add the quinoa to the pot and toss until coated in the veggies and oil.
Add the broth, lime juice, black beans, tomatoes, corn (if using), cilantro (if using), cumin, seasoned salt, and chili powder. Stir well.
Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 1 minute. When done, allow a 10-minute natural release followed by a quick release.
Fluff the quinoa with a fork, stir, and serve topped with additional fresh cilantro and cotija cheese, Parmesan cheese, or nutritional yeast, if desired.

RECIPE NOTES

JEFF’S TIP: Want red kidney beans instead of black? Have at it! Calories will increase by about 30, carbs by about 7g, and protein by about 4g.

Per serving
Calories: 295
Fat: 6.3g
Carbs: 50.5g
Sodium: 330mg
Protein: 11.8g
Fiber: 8.3g
Sugars: 3.7g

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Spectacular Salsa

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April 14, 2021

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I know what you’re thinking: it’s unusual to cook salsa, much less pressure cook it. But this technique stews the veggies into the perfect texture, and infuses the entire salsa with incredible richness. Trust me, stewing salsa versus serving it raw makes a world of difference.
Photos by Aleksey Zozulya

INGREDIENTS

3 tbsp extra-virgin olive oil
1 large spanish onion or 2 yellow onions diced
3 jalapeno peppers seeded if desired and diced (optional)
6 garlic cloves minced or pressed, or roasted Garlic (page 42)
Juice of 1 lime
1 can no-salt-added crushed tomatoes 28-ounce
1/2 cup White vinegar
1/2 cup Garlic Broth or water (for the Garlic broth visit page 44 of the cookbook)
1 tbsp ground cumin
1 1/2 tsp seasoned salt
1/4 cup chopped fresh cilantro omit if you think it tastes like soap
1 can no-salt-added diced tomatoes with their juices, 14.5-ounce
1 can diced green chiles with their juices, 7-ounce
2 tbsp raw honey or monk fruit sweetener
1-2 tbsp hot sauce optional

INSTRUCTIONS

Add the oil to the Instant Pot, hit SautÃ©, and Adjust so it’s on the More or High setting. After 3 minutes of heating, add the onion and jalapeÃ±os (if using) and sautÃ©, stirring occasionally, for 2—3 minutes, until slightly softened. Add the garlic and sautÃ© for 1 minute.
Add the lime juice and let the veggies simmer for 1 minute.
Add the crushed tomatoes, vinegar, broth or water, cumin, seasoned salt, and cilantro (if using). Stir until well combined. Secure the lid, move the valve to the sealing position, hit the Keep Warm/Cancel Button, and then hit Manual or Pressure Cook on High Pressure for 10 minutes. When done, allow a 5-minute natural release followed by a quick release.
Stir in the diced tomatoes, green chiles, honey or sweetener, and hot sauce (if using) until well combined. Allow to cool for 10 minutes, then transfer to an airtight container and let chill and meld in the fridge for 4—8 hours before serving. Store for up to 2 weeks in the fridge.

RECIPE NOTES

JEFF’S TIP: If you want your salsa chunkier and with more crunch, stir in a diced red onion just before serving.

Per serving
Calories: 86
Fat: 3.6g
Carbs: 12.7g
Sodium: 302mg
Protein: 1.8g
Fiber: 2g
Sugars: 8.2g

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Cheap Steak With Mushroom Sauce and Brown Rice

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April 14, 2021

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Cheap Steak With Mushroom Sauce and Brown Rice

Simple, affordable dinner. Used what I had in my apartment. Enjoy.

Ingredients

2 steaks–cheap ones will do just fine

1 cup uncooked brown rice

8 ounces mushrooms sliced

1/2 of a large onion chopped

2 garlic cloves minced

3 tablespoons dry white wine

7 ounces chicken stock

all-purpose flour

olive oil

salt

pepper

garlic powder

Preparation

1. Follow instructions on brown rice that correspond with one cup of uncooked rice. Take both steaks out and bring them to room temperature.

2. Heat enough olive oil to coat the bottom of a medium-high skillet.

3. Sprinkle one side of the steaks with salt, pepper, and garlic powder, and apply a thin layer of flour.

4. Put the steaks in the skillet seasoned and floured side down.

5. Apply the salt, pepper, garlic powder, and flour to the other side.

6. Cook until nicely seared on each side and medium rare(depends on thickness). Remove steaks from pan and cover with tin foil to keep warm.

7. Add mushrooms, onions, and garlic to the same pan–You may need to add more oil.

8. Cook until the vegetables are tender, then add the white wine.

9. Make sure to scrape the bottom of the pan to lift any bits that may be stuck.

10. Bring to a boil and let boil for one minute.

11. Add the chicken stock and bring to a boil. Let the sauce boil for about 5 minutes.

12. Serve steak over rice and top with mushroom sauce.

Credit: Foodista

Split Pea Soup

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April 13, 2021

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When I was a kid, I was a bit skeptical about this one. The name is enough to make any seven-year-old giggle and the color can be … interesting. But when I grew up, I realized this soup is really just a more refined lentil soup that’s been Dr. Seuss-ified with the green split peas, and it has quickly become one of my favorites!
Photos by Aleksey Zozulya

INGREDIENTS

3 tablespoons ghee (store-bought or homemade page 39) or extra-virgin olive oil
1 yellow onion diced
2 ribs celery diced
1 large carrot peeled and diced
1/2 cup dry sherry or additional broth
5 1/2 cups low-sodium chicken or vegetable broth
1 tablespoon Worcestershire sauce or sugar-free steak sauce
1 teaspoon seasoned salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
2 leaves bay
1 pound dried split green peas rinsed
1 ham bone or ham hock
1/4 cup plain 2% Greek yogurt (store-bought or homemade page 36; optional)

INSTRUCTIONS

Add the ghee or olive oil to the Instant Pot and hit SautÃ©. Once heated (about 3 minutes), add the onion, celery, and carrot and sautÃ© for 5 minutes, stirring occasionally.
Add the sherry and allow to simmer for another minute. Add the broth, Worcestershire or steak sauce, seasoned salt, pepper, thyme, oregano, bay leaves, and split peas and stir. Add the ham hock.
Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 15 minutes. When done, allow a 15-minute natural release followed by a quick release.
Discard the bay leaves and remove the ham hock (see Jeff’s Tips). Stir all the contents in the pot up from the bottom as the split peas will have basically become a puree and will thicken the soup immediately once stirred up.
Stir in the yogurt (if using) until combined, and serve.

RECIPE NOTES

JEFF’S TIPs: If you want a slightly thinner soup, add another cup of broth in Step 4.
You can use some of the meat from the ham hock for garnish, if desired.

If you have leftovers, you can always save them in the fridge or even in the freezer, but note that the soup will get very thick as it cools–almost like a paste. This is because the peas continue to absorb the broth even after cooking. Once reheated, it will become soup-like again, but to achieve this, you’ll have to add some more broth of your choice while reheating and mix well to thin it out a bit. Use 1/3 to 1/2 cup of broth for each 1 cup of leftover soup you heat up.

Per serving
Calories: 459
Fat: 30.8g
Carbs: 13.2g
Sodium: 752mg
Protein: 31.8g
Fiber: 4.4g
Sugars: 2.3g

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Chicken Adobo

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April 13, 2021

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Photo Credit:- Cosori Air Fryers

This is by far the most famous and most popular of all Filipino dishes. But every Filipino cook has his or her own version. The most popular ratio of soy sauce to vinegar in adobo is 1 to 2. It may seem like a lot of vinegar, but the long cooking time (at least 1 hour) mellows the tang of the vinegar and the chicken ends up falling-off-the-bone tender. The Instant Pot ® definitely speeds up this process.

INGREDIENTS

1 1/2 cups jasmine rice 300 g
6 medium garlic cloves peeled and smashed
2 dried bay leaves
1 tsp black peppercorns or or/2 tsp ground black pepper
1 tsp brown sugar or more to taste (optional)
1/2 cup apple cider vinegar 120 ml
1/4 cup soy sauce 60 ml
2 cups Water divided, 480 ml
8 bone-in skin-on chicken legs or drumsticks and/or thighs (3 to 4 pounds/1.5 to 2 kg)
Chopped green onions for garnish

SPECIAL EQUIPMENT

7-or 8-inch heatproof container 17.5- to 20-cm, I use a 2-quart/2-l ceramic soufflÃ© dish
Steamer rack

Steamer rack

INSTRUCTIONS

Rinse the rice 2 to 3 times until it runs clear. Drain in a fine-mesh strainer while you prepare the rest of the ingredients.
Stir together the garlic, bay leaves, peppercorns, sugar, vinegar, soy sauce and ½ cup (120 ml) water in the pot.â€¯Use tongs to coat the chicken on both sides with the sauce. Try to fit the chicken in one layer.
Nestle a steamer rack inside with the chicken. Tip the rice into a heatproof container and place it on the steamer rack. Pour 1/2 cups (360 ml) water over the rice.
Lock the lid. Select PRESSURE COOK/MANUAL and set to HIGH for 15 minutes. Make sure the steam release valve is sealed. Once pressurized (12 to 15 minutes), the cook cycle will start.
When the timer beeps, let the pressure release naturally for 10 minutes. Then quick release any remaining pressure. When the float valve drops, press CANCEL and open the lid.
Wearing heatproof mitts, remove the rice and steamer rack.
Insert an instant-read thermometer into the chicken at its thickest part. The temperature should read at least 165 º F (71 º Celsius). If not, select PRESSURE COOK/MANUAL again for another minute or two. It will take much less time to build up pressure the second time since the food is already hot.
When the timer beeps again, manually release the pressure. When the float valve drops, press CANCEL and open the lid.
Now, you have two options: Using tongs, transfer the chicken to a broiler pan lined with foil. Broil the chicken in the middle rack for 3 to 5 minutes. Or, you can transfer the chicken to a serving dish and serve as is. Tent with foil to keep warm.
Select SAUTÃ‰ and set to HIGH/MORE. Reduce the sauce for 10 to 15 minutes until you’re happy.
Strain the sauce through a fine-mesh sieve to catch any solids. Skim off fat from the surface.
Drizzle the sauce over the chicken and sprinkle with green onions. Serve with the rice and a side of vegetables.

RECIPE NOTES

NOTES: Using the pot-in-pot method results in rice that’s softer than usual because it cooks longer. Feel free to combine chicken and pork together in one dish.

Source:- Cosorithis

Chardonnay And Herb Fagioli Soup With Chili Chive Croutons

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April 13, 2021

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Chardonnay And Herb Fagioli Soup With Chili Chive Croutons

Many chefs have a version of a Fagioli soup. Here’s my savory rendition with fresh herbs, white wine, homemade chicken stock, and topped off with fresh baked chili chive croutons.

Plus, a wine taste test…It’s Zin, versus a red blend and chardonnay. Visit my blog to see which one is perfect pairing for this soup! And to see how to make these crunchy homemade croutons! Forget the crackers 🙂

Ingredients

1 tablespoon olive oil

1 teaspoon dried purple basil

1 teaspoon dried Italian oregano

1/4 teaspoon crushed red pepper flakes

5 stalks celery, chopped

1 onion, chopped

2 pinches of salt, or to taste

1/2 cup Chardonnay (or other dry white wine)

1 cup homemade chicken stock (or canned)

2 cans Italian style tomatoes (or 1- 28 ounce can of San Marzano)

1 – 8 ounce can of tomato sauce

1/4 teaspoon sugar

1 cup uncooked multigrain spiral pasta (you can use white but cook time may be less)

1 – 15 ounce can cannellini beans, with liquid

Preparation

1. Heat olive oil in a large saucepan over medium heat.

2. Add herbs and pepper.

3. Stir continuously to release oils. It only takes about 30 to 60 seconds. Be careful not to let them burn.

4. Toss in vegetables.

5. Then salt.

6. Once they are tender and translucent pour wine in.

7. Allow to deglaze for 3 or 4 minutes.

8. Dump in stock and stir until it dissolves to a smooth consistency (if using canned just cook for 2 or 3 minutes.)

9. Stir in tomatoes and sauce.

10. Then sprinkle with sugar.

11. Simmer this on low for about 20 minutes.

12. Add pasta and cook approximately 10 minutes, until pasta is tender.

13. Add undrained beans and mix well.

14. Heat through.

15. Serve with fresh grated Parmesan or Romano cheese.

16. You can also include fresh basil leaves for a garnish if you have any.

Credit: Foodista

Taiwanese Spicy Beef Noodles

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April 12, 2021

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Beef noodles are often considered Taiwan’s national dish. This recipe comes courtesy of Linda Shiue, or rather Linda’s mother. Linda is a physician who also teaches healthy cooking classes. Even though she’s an accomplished cook, she always defers to her mother when it comes to making this dish.

INGREDIENTS

2 to 2 1/2 pounds beef chuck roast (900g to 1.2 kg), cut into 1-inch (2.5-cm) cubes
2 tsp fine sea salt
1/2 tsp freshly ground black pepper
2 tbsp vegetable oil
3/4 cup chopped onion 120 g
3 medium garlic cloves peeled and smashed
2 inch knob fresh ginger peeled and cut into ½-inch (1.25-cm) slices
2 medium Roma tomatoes cut into quarters (4 ounces/120 g)
3 cup large carrots peeled and cut into 1/2-inch (3.75-cm) pieces (8 ounces/240g )
1/2 cup soy sauce 120 ml
3 tbsp granulated sugar

WHOLE SPICES

4 black peppercorns
4 Sichuan peppercorns
4 whole cloves
1 to 6 dried red chilies depending on how spicy you like it
Peel of 1/2 orange or tangerine or 1 clementine
4 star anise pods

TO SERVE

8 oz bok choy Chinese (napa) cabbage or other Chinese greens, chopped, 240 g
8 ounces dried thick Chinese wheat noodles or 1 lb of (450 g) fresh Japanese udon

GARNISHES

Cilantro/coriander leaves
Chopped green onions
chili sauce
Chopped preserved Chinese vegetables such as Pickled Chinese Mustard Cabbage or Sichuan pickles

INSTRUCTIONS

Season the beef with 2 teaspoons salt and 1/2 teaspoon ground black pepper.
Select SAUTÃ‰ and set to HIGH/MORE. Add the oil. When the pot is hot, sear the beef on all sides, 4 to 5 minutes. Don’t worry if some pink remains.
Add the onion, garlic, and ginger, and stir and cook for another 2 to 3 minutes. Add the tomatoes and carrots and stir and cook. Press CANCEL.
Add the soy sauce, scraping the bottom of the pot to remove any cooked-on bits and avoid the BURN warning.
Add the sugar and whole spices: black peppercorns, Sichuan peppercorns, cloves, star anise, dried chilies and orange peel. Stir to mix.
Lock the lid. Select PRESSURE COOK/MANUAL and set to HIGH for 35 minutes. Make sure the steam release valve is sealed. Once pressurized (8 to 10 minutes), the cook cycle will start.
While the beef cooks, bring a large pot of water to a boil. Add the bok choy and blanch for 1 minute. Remove with a spider or slotted spoon and rinse under cold running water.
Wait for the water to start boiling again, then cook the noodles according to pack-age directions. Drain and save the noodle cooking liquid.
When the timer beeps, let the pressure release naturally for 15 minutes. Then quick release any remaining pressure. When the float valve drops, press CANCEL and open the lid.
Fish out the herbs and spices. Skim off fat from the surface. Taste and adjust seasonings as desired. The sauce should taste a little salty.
Divide the noodles among 4 to 6 large bowls. Spoon some beef, carrots and sauce over the noodles and top with bok choy. Add some noodle cooking liquid to make it soupier if desired.
Garnish with green onions and cilantro sprigs and pass the chili sauce and pre-served Chinese vegetables at the table.

RECIPE NOTES

NOTES: Udon is a thick wheat noodle that is usually served in soups. Fresh and frozen udon are available at Asian markets. For a gluten-free option, use gluten-free spaghetti or linguine. You can also use bone-in beef shanks for this dish. But parboil them first before cooking. My recipe tester Marcie suggests using a spice sachet to enclose the whole spices and for easy removal, but the flavors may not diffuse as well.

Photo Credit:- Cosori Air Fryers

Source:- Cosorithis

Lohan Mixed Vegetables

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April 12, 2021

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Commonly known as Buddha’s Delight or lo han jai, this vegetarian dish is eaten on the first day of the Chinese New Year. I’ve turned it into an everyday dish using some of my favorite vegetables with miso paste added for a truly delicious sauce!

INGREDIENTS

1 tbsp vegetable oil
3 tbsp minced Garlic (3 medium cloves)
3 green onions white parts finely chopped, green parts cut into 2-inch (5-cm) pieces
2 tbsp white miso
1 large carrot peeled and cut into 1-inch-thick (2.5-cm) pieces
4 oz fresh or rehydrated* black mushrooms halved (save the mushroom soaking water if using dried), 120 g
8 oz Chinese cabbage cored and cut into 2-inch (5-cm) squares, 225 g
8 oz Firm tofu cut into 1-inch (2.5-cm) squares or triangles 2 dried tofu sheets, broken into 2-inch pieces, soaked for 15 minutes in warm water and drained, 225 g
2 oz spoons soy sauce 60 g
1 tsp sugar
1/2 tsp fine sea salt
1 small bundle mung bean noodles cut into shorter pieces 1 ounce/30 g
1 cup mushroom soaking water or water
1 tsp sesame oil

INSTRUCTIONS

Select SAUTÃ‰ and set to MEDIUM/NORMAL. Add the vegetable oil. When the pot is hot, add the garlic and the white portions of the green onions. Stir and cook until fragrant, 30 seconds. Add the miso paste and stir and cook for 30 seconds. Add the carrot, cabbage and mushrooms, stirring between each addition. Stir and cook for 1 minute. Press CANCEL.
Add the soy sauce, sugar and mush-room water. Stir to mix, scraping the bottom of the pot to remove any cooked-on bits and avoid the BURN warning.
Add the tofu skin and mung bean noodles and mix everything together. Make sure the noodles are covered. Lock the lid. Select PRESSURE COOK/MANUAL and set the pressure to HIGH for 2 minutes. Make sure the steam release valve is sealed. Once pressurized (8 to 10 minutes), the cook cycle will start. When the timer beeps, manually release the pressure. When the float valve drops, press CANCEL and open the lid.
Add the sesame oil and remaining green onions. Stir for 1 to 2 minutes until the sauce reduces a little. There should be some sauce left, and it will thicken on standing. Serve immediately with steamed rice.

RECIPE NOTES

NOTES: White miso or shiro miso is made from soybeans that have been fermented with a large percentage of rice. The actual resulting color can range fromâ€¯whiteâ€¯to light beige, and the misoâ€¯has a definite sweet taste. Use more soy sauce or salt if you prefer not to use it.

Other than Chinese cabbage, bok choy, chrysanthemum greens or other leafy Chinese greens would be great in this dish. Snow peas too!

If you can’t find dried tofu sheets, use more firm tofu or tofu puffs.

*HOW TO PREPARE DRIED MUSHROOMS

Rinse then soak the mushrooms in warm water for at least 30 minutes. If you can plan ahead, soak them for 8 hours or more. When theâ€¯capsâ€¯are tender, pluck them out and squeeze out the excess water with your hands. Save the soaking water to use in your recipe.

Photo Credit:- Cosori Air Fryers

Source :- Cosorithis

Char Siu Pork Fried Rice

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April 12, 2021

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On Tuesday I featured some delicious Char Siu (Chinese Barbecue) Pork Buns. They highlighted sticky, crispy, and tender pork tenderloin from Recipe Tin Eats. Well, today I’m showing you how to use up all the leftover marinated pork. It’s as easy as three words, Pork Fried Rice.

The barbecue marinade elevates the pork in this dish and gives it that authentic takeout flavor. I love that you’re getting two meals out of the one piece of pork tenderloin.

For those of you who have not made fried rice before, I’m here to share the secret. It’s using COLD rice. So you will need to make your rice a day or a few hours in advance in order to yield the flavor and texture you want for perfect fried rice. I used brown Jasmine rice I got from the Asian supermarket on my visit, but just plain white rice will do. I just love Jasmine rice and how it cooks when reheating in a dish like this.

Now that you have the Pork Fried Rice part figured out, here’s some ideas on what to serve it with:

According to Sommeliers a Riesling is the wine to pair with your Chinese food. So, just make a heaping bowl as your main course and a nice big glass of Riesling to wash it down.
Pair with another authentic Chinese dish like homemade Cashew Chicken (also from Recipe Tin Eats)
Make the rice the star, but get an extra dose of veggies with Chinese Broccoli with Oyster Sauce
Now you’ve got all the makings for a fakeout takeout meal. It’s sure to be delicious and a little bit better on that waistline without all the hidden sodium etc.

Ingredients

1 Cup diced marinated/cooked Char Siu Pork tenderloin ( http://www.behindtheplates.com/semi-homemade-char-siu-pork-buns/)

3 Cups cooked brown Jasmine rice (or regular white/brown rice)

½ cup frozen pea/carrot mixture

1 onion, diced

2 eggs

½ cup tamari or low sodium soy sauce

1 oz of fried rice seasoning (Kikkoman, Badia, and Sunbird all make versions)

1 tbsp sesame oil

Preparation

1. Cook Pork according to recipe for Char Siu buns in advance.

2. Dice up 1 cup of the tenderloin for rice. Set Aside.

3. Heat a deep wok or saute pan over medium high heat and sesame oil.

4. Add diced onion and cook for 3-5 minutes until translucent and softened.

5. Add the rice and let it cook for another 3 minutes or so. Push the rice to the outer rim of the pan to create a hole in the center.

6. in a separate bowl, crack and whisk the eggs together. Then pour the mixture into the hole in the pan. Let them cook and then scramble, slowly mixing the eggs into the rice.

7. Add the tamari, fried rice seasoning, and 2 tbsp of water to the rice. Mix well to blend flavors.

8. Add frozen peas and carrots along with the diced pork pieces.

9. Allow to cook for 3-5 minutes until everything is warmed.

10. Serve immediately.

Credit: Foodista

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Ingredients

Preparation

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

Ingredients

Preparation

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

Photo Credit:- Cosori Air Fryers

INGREDIENTS

SPECIAL EQUIPMENT

INSTRUCTIONS

RECIPE NOTES

Ingredients

Preparation

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

INGREDIENTS

INSTRUCTIONS

RECIPE NOTES

Photo Credit:- Cosori Air Fryers

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