FRIED RAMEN WITH EGG RECIPES

STIR FRIED PASTA WITH VEGGIES RECIPE | ALLRECIPES

Stir Fried Pasta with Veggies Recipe | Allrecipes image

This meal is delicious and ready in minutes. Feel free to substitute any type of meat or vegetables to this dish or skip the meat all together!

Provided by JARRELL

Categories Chicken Breast Stir-Fry

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 ounces spaghetti
2 cloves crushed garlic
2 tablespoons olive oil
1 onion, sliced into thin rings
2 skinless, boneless chicken breast halves - cut into bite-size pieces
2 cups broccoli florets
2 cups cauliflower florets
2 cups julienned carrots
salt to taste
ground black pepper to taste
2 tablespoons soy sauce

Steps:

Bring a large pot of water to a boil. Cook spaghetti pasta in boiling water until al dente. Drain.
Meanwhile, heat oil in a large skillet or wok over medium-high heat. Cook garlic in oil for 1 minute. Stir in onion, and cook until soft. Stir in chicken, and cook until juices run clear. Mix in the broccoli, cauliflower, and carrots, and cook for 2 to 5 minutes, stirring frequently. Season with soy sauce, salt, and pepper.
Toss pasta with vegetables, and serve warm.

Nutrition Facts : Calories 402.9 calories, CarbohydrateContent 57 g, CholesterolContent 34.2 mg, FatContent 8.7 g, FiberContent 6.5 g, ProteinContent 24.7 g, SaturatedFatContent 1.3 g, SodiumContent 566.4 mg, SugarContent 7.7 g

BETTER-THAN-TAKEOUT CHICKEN FRIED RICE – INSTANT POT RECIPES

Better-Than-Takeout Chicken Fried Rice – Instant Pot Recipes image

Provided by Chop Secrets

Total Time 30 minutes

Yield 6 - 8 minutes

Number Of Ingredients 12

Ingredients

2 cups white rice (rinsed)
2 cups Water
3 tbsp toasted sesame oil
1 small onion (finely diced)
10 oz frozen peas and carrots mixture
6-8 oz diced cooked chicken (rotisserie works great)
1 tbsp butter
4 eggs (lightly beaten)
2 tbsp soy sauce
1 tbsp sesame seeds
salt and pepper to taste
Garnish with sliced green onion and additional sesame seeds (optional)

Steps:

Add rinsed rice and water to the pot, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Fluff the rice with a fork, remove to a separate bowl and cover loosely with foil. Rinse the pot liner (just get any stuck rice grains out--you don’t need to wash it out completely).
Add toasted sesame oil to the Instant Pot. Using the display panel select CANCEL and then the SAUTE function.
When oil gets hot, add onion to the pot and saute 2 minutes.
Add peas, carrots, chicken and butter to the pot and cook and stir for another 2 minutes, scraping any brown bits from the bottom of the pot.
Push ingredients to the side of the pot and add beaten eggs. Cook, stirring constantly, until the egg begins to set, then fold into the vegetable and chicken mixture until egg is cooked through.
Turn the pot off by selecting CANCEL, then fold in the cooked rice, soy sauce and sesame seeds. Adjust seasonings to taste.
Serve warm with sliced green onions and additional sesame seeds for garnish (optional)

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