Vegetables Archive - kitchensplace

Fried rice with shrimp

Corinna — Sat, 23 Jan 2021 10:30:00 +0000

A simple recipe for fried rice with shrimp and vegetables. A quick and tasty recipe from Chinese cuisine that you can easily and quickly prepare at home. In the recipe at the end of the article you will find all the ingredients and work steps.

Whenever I have leftover rice in the fridge, I always have delicious Chinese fried rice. I use more vegetables, fish or meat and conjure up a completely new dish from all the leftovers. This time I actively decided to cook a little more rice so I could create this fried rice with shrimp recipe the next day. The secret behind these recipes is always the sauce that connects everything. However, it must not be too salty or too runny, which is why I worked on my perfect sauce for a long time. The result was this sauce, which I prepare with oyster sauce, soy sauce, a little water and a bit of sweetness so that it doesn’t get too salty. By the way, you can find all the ingredients in the supermarket or directly in the Asia store.

If you are in the mood for more recipes from Asian cuisine, take a look at my recipe category “ Asian dishes ” around.

Nutritional information per serving of fried rice with shrimp

Calories: 471 – Protein: 38g – Fat: 10g – Carbs: 52g

This recipe has no ratings just yet.

Fried Rice with Vegetables and Shrimp

23/01/2021

Servings: 2

Prep: 10 min

Cook: 20 min

Total: 30 min

Difficulty: easy

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By: Corinna

Ingredients

200g cooked rice
250g black tiger prawns
2 cloves garlic
1 zucchini, 1 red onion
1 bell bell pepper
1 carrot
100g edamame beans
50g mung bean sprouts
2 tsp oyster sauce
3 tbsp soy sauce
3 tbsp water
a little sweet
oil for the pan (ideally sesame oil).

Directions

Step 1 Cut the zucchini, bell bell pepper, garlic and carrot into cubes and fry in a little oil in a deep pan. Peel and quarter the onion, pick off the individual layers and add to the vegetables. Add the shrimp as well. Fry the vegetables and shrimp for about 5-10 minutes
Step 2 In the meantime, mix the oyster sauce with soy sauce, water and some sweetener (e.g. 1-2 dashes of sweetener or 1/2 tsp sugar) and pour over the vegetables
Step 3 add rice to the vegetables and fry briefly. Then deglaze everything with the sauce and stir. Add edamame and sprouts, mix and let everything steep for another 2-3 minutes.

If you like you can find me here on Pinterest in pin the following picture.

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Oven baked Vegetables

Corinna — Mon, 06 Jul 2020 10:43:59 +0000

In this post, I’ll show you a simple recipe for simply oven baked vegetables. The recipe is particularly suitable when things have to be quick and you still want to eat healthily. I use sweet potatoes, peppers, zucchini, and onions here.

Do you also have your favorite combination when it comes to oven baked vegetables? I especially like sweet potatoes with zucchini, peppers, red onions and a good olive oil. If you like, you can prepare this combination with tomatoes or feta or combine it with completely different types of vegetables.

The nice thing about this dish is that you don’t have to prepare a lot. The vegetables are quickly peeled and cut and then mixed up with a little olive oil and spices and pushed into the oven. There it roasts to itself while you can devote yourself to something completely different. And after a few minutes it will be cooked and can be eaten. By the way, it is also wonderful as an accompaniment to other dishes!

If you are interested in other recipes, take a look at one of my recipe collections.

Nutritional Information per serving of oven baked vegetables

Calories: 341 – Protein: 9g – Fa: 10g – Carbs: 50g

This recipe has no ratings just yet.

Oven baked vegetables

06/07/2020

Servings: 3

Prep: 15 min

Cook: 30 min

Total: 45 min

Difficulty: easy

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By: Corinna

Ingredients

2 sweet potatoes
1 paprika
2 zucchini
1 red onion
2 tbsp olive oil
Salt, pepper, garlic powder

Directions

Step 1 Preheat the oven to 180 degrees fan-assisted.
Step 2 Peel the sweet potato and cut into cubes. Halve the zucchini and cut into pieces. Cut the peppers open, remove them and dice.
Step 3 Spread the vegetables evenly on a baking sheet. Cut the onion into strips and spread over the vegetables.
Step 4 Drizzle the vegetables with olive oil and sprinkle with enough salt, pepper and garlic powder. Then bake in the oven for about 30 minutes at 180 degrees.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Ratatouille

Corinna — Sun, 28 Jun 2020 09:30:00 +0000

In this post, I’ll show you a simple recipe for a classic ratatouille with lots of colorful vegetables.

Ratatouille is a classic vegetable stew that comes from Provencal cuisine. Ratatouille is particularly popular in French cuisine as an accompaniment to meat and fish dishes. I also love this classic vegetable because of its fresh variety and great color combinations. With a little sensitivity and a bit of flair when adding the spices, this vegetable dish will be a feast for the eyes as a side dish.

If you like ratatouille, I can also recommend my filled ratatouille zucchini – a great variation for children too!

Nutritional Information per serving of Ratatouille

Calories: 111- Protein: 7g- Carbs: 15g – Fat: 1g

This recipe has no ratings just yet.

Ratatouille

28/06/2020

Servings: 4

Prep: 15 min

Cook: 45 min

Total: 60 min

Difficulty: medium

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By: Corinna

Ingredients

1 yellow zucchini
1 green zucchini
1 red eggplant
1 can of chopped tomatoes
3 shallots
2 cloves of garlic
1 tbsp tomato paste
Salt, pepper, sugar, herbs de Provence
Olive oil for the pan
some rosemary

Directions

Step 1 Cut the zucchinis and aubergine into even, thin slices. Cut the shallots into cubes and finely chop the garlic .
Step 2 Heat a pan with olive oil and sauté shallots and garlic in it over medium temperature. Stir in tomato paste and chopped tomatoes and season with salt, pepper, herbs de Provence and a little sugar .
Step 3 Put the tomato and shallot mixture in a baking dish and then lay out the vegetable slices one after the other in the baking dish .
Step 4 Lightly press the vegetable slices into the tomato mixture and sprinkle again with a little salt, pepper and fresh rosemary. Then cook in the oven for about 45 minutes at 160 degrees.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Cashew Kai with Purple Rice

Corinna — Sat, 25 Jan 2020 11:30:00 +0000

In this post I will show you a simple recipe for Cashew Kai with purple rice – the new superfood from Thailand. The recipe is particularly suitable for a quick after-work meal or a quick lunch. In just 30 minutes you can conjure up a great rice dish here.

Do you have a favorite dish when you go to the Thai restaurant around the corner? Not really me, but I noticed that I always orient myself in the same direction. Most of all I like dishes with lots of vegetables, good rice, a delicious soy sauce and that certain something extra, such as roasted Carew nuts, roasted onions or fresh herbs.

Here I will show you how you can quickly and easily prepare such a cashew kai yourself at home. The specialty here is that this time I used purple rice, which is a kind of whole grain rice from Thailand with a particularly high amount of nutritional values and vitamins.

If you are interested in other Asian dishes, take a look at my recipe category “Asian dishes” around.

Nutritional information per serving:

Calories: 435 – Protein: 16g – Fat: 25g – Carbs: 35g

This recipe has no ratings just yet.

Cashew Kai with Purple Rice

25/01/2020

Servings: 2

Prep: 10 min

Cook: 20 min

Total: 30 min

Difficulty: easy

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By: Corinna

Ingredients

140g purple rice
1 clove garlic
1 zucchini
1 bell bell pepper
2 shallots
2 carrots
30g cashew nuts
100ml soy sauce
1 tbsp sesame oil
1 tsp sesame seeds
1 tsp honey
salt, pepper

Directions

Step 1 Cook the rice according to the instructions
Step 2 Meanwhile, cut the vegetables into cubes and slices and heat a deep pan with sesame oil.
Step 3 Now first sauté the carrots and peppers in the hot oil. Add the zucchini, garlic and shallots after a few minutes and cook everything together.
Step 4 Deglaze the vegetables with soy sauce, stir in a teaspoon of honey and let everything simmer at low temperature
Step 5 In addition, roast the cashews in an extra pan until golden brown and then add to the vegetables.
Step 6 Finally, serve everything with extra sesame oil.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Fried rice with vegetables and eggs

Corinna — Thu, 14 Nov 2019 10:30:00 +0000

In this post, I’ll show you how to quickly and easily prepare a delicious portion of fried rice with vegetables and egg. A fresh alternative to the popular to-go meal.

Fried rice with vegetables and eggs is really so easy to prepare. I immediately asked myself why I hadn’t cooked this before! To be honest, I was never a big fan of rice before, maybe because I only knew rice as a dry side dish. Today I cook rice often and a lot and great and healthy variations! This fried rice is just one of many new combinations. I think I could now fill a whole book with various rice recipes. Would that be something?

If you like this recipe, you might also like my fried ones Asian noodles with chicken .

Nutritional information per serving:

Calories: 435 – Protein: 16g – Fat: 25g – Carbs: 35g

This recipe has no ratings just yet.

Fried Rice with vegetables and eggs

14/11/2019

Servings: 2

Prep: 10 min

Cook: 40 min

Total: 50 min

Difficulty: easy

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By: Corinna

Ingredients

120g rice, cooked
1 clove garlic
30g peas
2 carrots
40g broccoli
2 eggs
1 tbsp sesame oil
3 tbsp soy sauce
2 tbsp fried onions
salt, pepper

Directions

Step 1 Finely chop the garlic and sauté it together with sesame oil in a deep pan over medium heat. Meanwhile, finely dice the carrots.
Step 2 Add the peas, carrots and broccoli to the pan and sauté with a little water on high heat for about 10 minutes.
Step 3 Add the rice and sauté together with the vegetables until hot. Deglaze with soy sauce and season with salt and pepper.
Step 4 Move the pan contents to one side, reduce the temperature to low heat and crack two eggs onto the open space. Whisk the eggs and cook for about 3 minutes. Then mix with the rest of the contents of the pan and leave to infuse
Step 5 Serve the fried rice with fried onions.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

Der Beitrag Fried rice with vegetables and eggs erschien zuerst auf kitchensplace.