Super Speedy Fried Rice

Photo from Taste.com

Photo from Taste.com

Fried Rice is a favourite go-to recipe. I’ve put down a basic recipe here but feel free to use whatever vegetables you like. If you are vegetarian, lightly fried tofu is a great replacement for the bacon and egg. I like to add any left over veggies as well to mix it up!

You Will Need:

.2 teaspoons vegetable oil
.
3 rashers shortcut rindless bacon, chopped
.
4 green onions, finely sliced
.
1 cup frozen peas, corn and capsicum
.
1 egg, lightly beaten
.
450g packet long-grain white rice in 2 1/2 minutes, uncooked
.
1 tablespoon ABC kecap manis

How To Make:

Step 1 – Add rice and water to a pot and cook until el dente. Drain.

Step 2 – Heat oil in a wok or frying pan over medium-high heat. Swirl to coat. Add bacon and onion. Stir-fry for 2 to 3 minutes or until bacon is golden and crisp.

Step 3 – 
Add peas, corn and capsicum. Stir-fry for 1 minute. Add egg. Stir-fry for 1 minute or until egg is cooked. Add rice and kecap manis. Stir-fry for 2 to 3 minutes or until heated through. Spoon into bowls.

Serve and enjoy!

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Teriyaki Tofu Salad

Teriyaki Tofu Salad –
This delicious recipe is a healthy dinner option and tastes amazing!

Photo from Taste.com

Photo from Taste.com

You Will Need:
1 tablespoon kecap manis

1 tablespoon soy sauce

2 (250g) medium carrots, peeled, cut into matchsticks

200g Japanese-style teriyaki tofu, thinly sliced

1 cup beansprouts, trimmed

3 green onions, thinly sliced

80g baby Asian salad greens

2 teaspoons sesame seeds, toasted

To Make:
Step 1 – Whisk the soy sauce and kecap manis together in a jug.


Step 2 – Combine carrot, tofu, beansprouts, onion and salad greens in a bowl. Drizzle with kecap manis mixture. Sprinkle with sesame seeds. Serve, eat and enjoy!

Pumpkin and pesto risotto

Photography by Andrew Young

There’s nothing better than some warming comfort food after a cold water surf! This is one of my favourite recipes and warms you up on chilly days.

You will need:
600g butternut pumpkin, peeled, seeded, cut into 2cm pieces

1 tablespoon olive oil

1 litre (4 cups) chicken or vegetable stock

1 brown onion, finely chopped

1 cup (200g) aborio rice

1/2 cup (125ml) dry white wine
*
If you’d like to make a creamy version – 1/2 cup (125ml) Cream for cooking

Pesto ingredients

1 cup loosely packed basil leaves

1/4 cup (45g) toasted pinenuts

1/4 cup (20g) finely grated parmesan

2 garlic cloves, finely chopped

1/4 cup (60ml) olive oil

Steps:
1.Preheat oven to 200°C. Line an oven tray with baking paper. Scatter the pumpkin over the tray.
Drizzle with half the oil and season with salt and pepper. Bake in preheated oven for 30 minutes or until brown and tender.

2.
Meanwhile, to make the pesto, place the basil, pinenuts, parmesan and garlic in the bowl of a food processor and process until finely chopped. While the motor is running, gradually add the oil in a thin, steady stream until incorporated. Taste and season with salt and pepper.

3.
Bring the stock to boil in a saucepan. Reduce heat and keep at a gentle simmer. Heat remaining oil in a heavy-based saucepan over medium heat. Add the onion and cook for 5 minutes or until soft. Add the rice and stir for 2 minutes or until grains appear slightly glassy. Add the wine and cook, stirring continuously with a wooden spoon until the liquid is completely absorbed. Add the stock, a ladleful at a time, stirring continuously, allowing the liquid to be absorbed before adding more. Cook for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Taste and season with salt and pepper.

4.
Add the pumpkin and gently stir to combine. Add half the pesto and gently fold through. Spoon among serving bowls. Top with remaining pesto and serve immediately.

*NB: This can be made into a creamy pesto by adding cream when you have removed the risotto from the heat. Stir to combine. (In between step 3&4)

Easy Vegetarian Lunches

Delicious and healthy vegetarian lunches, mmmm perfect for after a surf!

Exhilarated Living

A question I get all the time from non-vegetarians is “what the f*** do you eat?!?” (maybe in a less dramatic way, ha).

So here is a couple quick and easy vegetarian lunches that can be eaten at home or taken to work/school! Who says vegetarian food has to take lots of prep? There are pleeeenty of delicious easy vegetarian lunches you can throw together yourself.

  1. Avocado sandwich. Avocado’s are pretty filling, which is why avocado sandwiches make a pretty hearty meal. Take some hearty bread or pita bread, throw on avocado, tomato, onions, sprouts, cheese, and ranch.
  2. Veggie Wrap. This can be filling as well, depending on what you put on it. You can throw together pretty much anything you have on hand including hummus, greens, sprouts, peppers, onions, avocado, cheese, etc. Anything works!
  3. Huge salad. This can take more prep work on your part, but…

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