We had so much fun with our Spring Freaky Friday Blog Hop that we decided to do a summer addition! We added a bunch more wonderful foodie bloggers and today each of the 19 of us are bringing you a recipe that we cooked/baked from our secret assignment.
Get that pin button ready for some amazing recipes!
I was super excited to be assigned Giramuk’s Kitchen! Dini, the hostess of this delectable blog, is new to our group, and her blog is a new to me, welcomed addition to my reading! Dini was born in Sri Lanka, grew up in New Zealand, moved to Australia, and now is living here in the USA with her husband since 2014. She has a bachelor’s degree in Science and a Master’s in Clinical Audiology … she is a self proclaimed “Mad Scientist” in the kitchen. Dini is an avid photographer, and to tell you that it made me a little nervous to even try to compare with my skills making one of her recipes and photographing it, would be an understatement. Speaking of recipes, choosing only one from her list of mouthwatering appetizers, main dishes and cocktails was a chore in itself. On the “short list” were her 10 Minute Chicken Stir Fry Ramen Noodles, Creamy Coq Au Riesling and Peach, Mint, Tequila Sorbet. That barely scrapes the surface of the flavor sensations to be found over at Giramuk’s Kitchen!
In the end, this Ginger & Basil Fried Rice won out. I am in a serious basil state of mind these days, and am getting a kick out of making food that is super colorful. Pretty food is just so much more fun to eat! This recipe not only used up some leftover chicken we had, but also the veggie drawer. Feel free to add what you have on hand. Dini’s original recipe didn’t contain the purple cabbage, but I had some left over, so I threw it in. I cut back on the spice, and was glad we did, because it was just right for us. I loved the way it turned out.
After you grab the recipe below, I encourage you to stop by all of the links found at the bottom of this post. All of us have worked super hard to bring you a wide array of recipes today, visits and comments on our blogs make our days!
Enjoy browsing (and eating!)
- 20 ounces of cooked, day old, Basmati or Jasmine Rice
- 2-4 Tablespoons Sesame Oil
- 2 Tablespoons fresh minced ginger (I love the Gourmet Garden Brand)
- 2 cups washed and sliced leeks (white and light green parts only)
- 1 1/2 cups shredded carrots
- 2 cups purple cabbage shredded
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/3 cup low sodium soy sauce
- 2 Tablespoons brown sugar
- 2 cups raw shrimp
- 2 cups shredded cooked chicken
- 4 eggs, whisked
- 4 green onions, sliced
- 2 Tablespoons basil leaves, chopped
- 1/4 cup chicken stock
In a wok or a large skillet, heat oil. When oil is hot add ginger, leeks, carrots and cabbage. Stir a bit, add 1/2 of the soy sauce, cayenne, black pepper and sugar and saute for a few minutes.
Add chicken, shrimp and onions, cook until shrimp turns pink. (mine were cooked already, so I put them in and just stirred it all together.)
Push mixture to one side of the skillet. Increase the heat to high, add a little oil to the empty side of the pan, add whisked egg and scramble them. Lower to medium-high, and mix together.
Add rice, stock, remaining soy sauce and basil leaves. Saute until the liquid is absorbed. Salt as needed.
Amount Per Serving: Calories: 503Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 262mgSodium: 1057mgCarbohydrates: 49gFiber: 3gSugar: 8gProtein: 31g
Nutrition isn't always accurate.
Want to find some awesome new foodie friends, and fantastic blogs to follow? Check out our #FreakyFriday Blog group:
A Dish of Daily Life
Who Needs A Cape?
Big Rigs ‘n Lil’ Cookies
Honey & Birch
The Devilish Dish
Giramuk’s Kitchen – Food & Recipe Blog
An Affair from the Heart
Aunt Bee’s Recipes
Full Belly Sisters
The Foodie Affair
Wildflour’s Cottage Kitchen
A Kitchen Hoor
Belle of the Kitchen
LeMoine Family Kitchen
The Magical Slow Cooker
Freaky Friday will return in the fall with some more awesome recipes!