Fried Rice with Chicken and Ham

Fried Rice with Chicken and Ham
 
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A great way to use leftover rice! Mixing with chicken, ham, eggs, and vegetables creates a complete Asian-Inspired meal! This recipe comes with an additional recipe for Shrimp Sauce - that is a perfect topping to the fried rice!
Author:
Recipe type: Side dish, Lunch, Dinner
Cuisine: Asian
Ingredients
  • cooked jasmine rice that has been cooled to room temperature 5 cups
  • peanut oil 3 tablespoons
  • eggs 2
  • sweet white onion like Vidalia ½ cup
  • scallions 3 tablespoons
  • chicken breast (a store bought rotisserie chicken breast saves time) 1
  • thick sliced deli ham ½ cup
  • soy sauce or more as needed 3 tablespoons
  • For Shrimp Sauce:
  • mayonnaise ⅓ cup
  • rice wine vinegar 2 teaspoons
  • soy sauce 1 teaspoon
  • granulated sugar pinch
  • paprika 1 teaspoon
  • garlic powder 1 teaspoon
  • milk 1 tablespoon
Preparation
  1. Place IMUSA Wok on stove over medium high heat. Heat peanut oil add the scallions and onions and cook until translucent
  2. add the beaten egg until lightly scrambled followed by the chicken and ham.
  3. Add the rice breaking up with an IMUSA wooden Asian spatula and continue stirring until all the ingredients are well combined and the rice is very hot.
  4. Add the soy sauce all over the rice while stirring quickly.
  5. Serve with shrimp sauce on the side: Combine all ingredients in a bowl and whisk until very smooth. Serve with fried rice.
   
By |Pan-Asian Recipes, Recipes|69 Comments
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Chicken Lettuce Wraps with Spicy Peanut Sauce

Chicken Lettuce Wraps with Spicy Peanut Sauce
 
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To prepare, make sure to use the IMUSA sauté pan
Author:
Recipe type: Snack, Appetizer, Lunch, Dinner
Cuisine: Asian
Ingredients
  • chicken breasts 3 (6 ounce)
  • soy sauce 1 tablespoon
  • rice wine vinegar 1 tablespoon
  • peanut or vegetable oil 1 tablespoon
  • large Bibb lettuce or Boston lettuce leaves 8
  • seedless cucumber 2/1
  • fresh bean sprouts 1 cup
  • shredded carrots ½ cup
  • scallions 3
  • basil leaves ¼ cup
  • mint leaves 3 tablespoons
  • sugar 1 tablespoon
  • rice wine vinegar 1 tablespoon
  • salt
  • room temperature crunchy peanut butter ½ cup
  • soy sauce 3 tablespoons
  • rice wine vinegar 2 tablespoons
  • cayenne pepper ¼ teaspoon
  • vegetable oil 2 tablespoons
  • honey roasted peanuts 4
Preparation
  1. Toss chicken with soy sauce vinegar and oil and allow to marinate for at least 20 minutes
  2. Heat an IMUSA sauté pan on high heat. and cook the chicken 5 to 6 minutes on each side
  3. Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and rice wine vinegar. Add salt to taste.
  4. Using an IMUSA whisk, combine peanut butter, soy sauce, vinegar and cayenne and oil. Set aside.
  5. Slice cooked chicken on an angle. Toss with veggies
  6. Fill the lettuce leaves with equal amounts of the veggie chicken mix, top with peanut sauce, roll up and enjoy.
   
By |Pan-Asian Recipes, Recipes|1 Comment
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Adobo Skirt Steak with Herbed Garlic Sauce

 
Adobo Skirt Steak with Herbed Garlic Sauce
 
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Skirt steak is long and flat - prized for its flavor rather than its tenderness. This recipe includes a special marinade that has 10 ingredients - rich in flavor!
Author:
Recipe type: Dinner, Lunch
Cuisine: More Favorite Recipes
Ingredients
  • brown sugar 2 tablespoon
  • ground coriander 1 teaspoon
  • lemon juice 1 tablespoon
  • red wine vinegar 1 tablespoon
  • chili powder 1 tablespoon
  • cumin 1 teaspoon
  • dried oregano 1 tablespoon
  • cinnamon ¼ teaspoon
  • garlic cloves 4
  • kosher salt 1 teaspoon
  • skirt steak (4 servings) 1 pound
  • garlic cloves 1
  • salt ½ teaspoon
  • ground black pepper ¼ teaspoon
  • cilantro 1 cup
  • fresh mint ½ cup
  • olive oil ¼ cup
  • lemon juice 2 tablespoons
Preparation
  1. Prepare steak marinade by combining first 10 ingredients in a bowl and whisking them together.
  2. Place steaks into a large resealable plastic bag and add marinade
  3. Shake well, making sure that steaks are evenly covered, and marinate in refrigerator for 1 hour or up to 24 hours.
  4. In the meantime make the herbed garlic sauce by combining all of the ingredients in a blender or small food processor. Blend until smooth.
  5. Plug in your IMUSA Panini maker and allow pre-heating for about 5 minutes.
  6. Remove each steak, and in two batches, cook steaks in the Panini maker for 2-3 minutes for thin steaks or longer for thicker pieces (medium-rare).
  7. Serve steak drizzled with sauce.
By |More Favorite Recipes, Recipes|47 Comments
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3 Layer Iced Coffee Bon Bon

3 Layer Iced Coffee Bon Bon
 
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Wake up in the morning to a sweet Coffee Bon Bon using condensed milk & ice blended coffee!
Author:
Recipe type: Dessert, Beverage, Coffee Drink
Cuisine: Fusion
Ingredients
  • can condensed milk 1 (14 ounce)
  • Ice cubes Shots of room temperature espresso coffee, unsweetened made in an IMUSA ESPRESSO MAKER
Preparation
  1. First, pour 2 inches of condensed milk into the base of 4 (4oz) juice glasses.
  2. pour the equivalent of one shot of coffee on top of the condensed milk in each glass.
  3. Take the remaining four shots of coffee and put them in a blender with four ice cubes. Blend in the blender until a thick foam is formed.
  4. Pour the foam into each glass carefully. Serve immediately.
By |Latin-Fusion Recipes, Recipes|36 Comments
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Tex Mex Brunch

Tex Mex Brunch
 
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Want a Mexican-Inspired Brunch!? All you need is some guacamole, salsa, and tortillas to pair with your morning eggs! Ole!
Author:
Recipe type: Brunch
Cuisine: Mexican
Ingredients
  • shallot 1
  • fresh cilantro 1 cup
  • lime juice 2 tablespoon
  • garlic cloves 2
  • Cans of petit diced tomatoes 2 (14.5 ounce)
  • salt 1 teaspoon
  • pepper ⅛ teaspoon
  • avocado 1
  • jarred jalapeno 1 tablespoon
  • eggs 8
  • cheddar cheese 1 cup
  • olive oil 1 tablespoon
  • flour tortillas 8 (6 inch)
Preparation
  1. In a medium bowl combine first seven ingredients and place in a fine sieve to drain for about 10 minutes.
  2. Remove half of salsa mixture and place in an IMUSA SALSA BOWL and set aside.
  3. Place half of remaining salsa mixture in a separate bowl and add mashed avocados and jalapeno. Mix gently until combined. Place guacamole inside second IMUSA SALSA BOWL and set aside.
  4. In a medium bowl beat the eggs and add remaining salsa and grated cheese.
  5. Heat a PTFE Nonstick IMUSA SAUTÉ PAN on medium heat and add oil.
  6. Cook scrambled eggs using a rubber spatula until it’s just under cooked. Place eggs in a third IMUSA SALSA BOWL.
  7. Heat tortillas in the IMUSA TORTILLA WARMER.
  8. Place a damp paper towel inside the base of your IMUSA TORTILLA WARMER and place the tortillas on top.
  9. Place the tortilla warmer without the top inside of your microwave and microwave on high for 30-60 seconds.
  10. Cover the tortilla warmer and serve them with the salsa, guacamole, and eggs.
 
By |Mexican Recipes, Recipes|3 Comments
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