I love food! I guess that’s quite obvious by now! But seriously, I do enjoy a variety of cuisine – sambols and rotis from my homeland, Sri Lanka, pasta dishes characteristic of Italy, slow rendered duck breast and macarons from France, tacos and fajitas from south of the border, curries and rice dishes from India, Pakistan, China, Thailand….And the list goes on!
Each cuisine is unique and unparalleled with incredible flavor combinations, textures, colors and taste! I have a bit of a special fondness for Thai dishes – perhaps it’s the coconut milk and ample use of green chili. So, I had this craving for a yummy Thai fried rice, but without having to go for takeout.
I was pretty sure I had the basic ingredients handy – basil, fish sauce, palm sugar, rice, eggs and a medley of vegetables. A quick look through the refrigerator and pantry confirmed my hunch! So, after perusing through a few recipes for inspiration, I decided to use my own pseudo blend of Thai seasonings! I figured even it didn’t taste Thai at all, it will still be pretty darn good. And good it was! In fact, it was probably better than good. My family loved it and both my kids (one who hates fish sauce and the other who has a pretty discerning taste for fried rice) actually verbally acknowledged that the rice was good. That, in my books, is a pretty big win!
This rice is especially good, made with a day old rice kept in the refrigerator. If you are like me and have a freshly cooked batch, just spread 2 cups of the cooked rice on a plate and chill till you prepare the ingredients. It worked fine. I think day-old rice just helps to keep the kernels separate – like in restaurants.
Easy Basil Fried Rice
2 cups cooked rice, preferably a day old kept overnight in the refrigerator
2 tablespoons canola oil
2 cups of chopped vegetables of your choice (I used carrots, onions, savoy cabbage and celery)
1/4 cup roughly chopped basil leaves
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon minced ginger
2 large cloves of garlic, minced
2 tablespoons ketchup (I used tomato sauce)
1 tablespoon sugar (I used palm sugar)
1 tablespoon rice vinegar
Sprinkling of crushed red peppers, optional
1. In a small bowl, combine all the seasoning ingredients. Set aside.
2. Heat a large saute pan or wok over high heat. Add the oil and saute the vegetables for 3-5 minutes.
3. Add the rice and seasoning mix. Toss to mix thoroughly. Spread the rice and vegetables across the pan to allow them “fry” a bit more” – another 3 minutes or so.
4. Push the rice and vegetables to the edge of the pan, creating a well in the center for the eggs.
5. Lightly beat the eggs and pour in the center of the pan. Let set and scramble. Mix the egg with the rice and vegetables.
6. Remove from heat and serve with meat or vegetable stir fry and/or an Asian cucumber salad.
Blueberry season is winding down! This to me means two things…get to a u-pick farm FAST for several pounds of the blue gems and finding as many ways to use them up throughout the year as possible!
Throughout the past several years, July has become the month of continuing our family tradition of picking blueberries at a local farm! I get all excited as soon the farms open for the season. I immediately start to think about how many pounds to pick so I have enough to freeze for the rest of the year. Usually, if we pick about 15 pounds or so, they last till about March or April. That’s a lot of picking! And perhaps that’s why my kids never get super excited about getting ready for this day! I guess the summer heat, rivers of sweat pouring down your back and all the patient work to pick the bluest berries could possibly make you a bit less excited! 🙂 But, to their credit, they always go with us, try their best to do their part, and even have a bit of fun!
So, after couple of hours of sweating buckets in the scorching sun, we managed to pick almost 13 pounds, little shy of what I would have ideally liked! After sorting through, rinsing, drying and freezing most of the berries, I saved just enough to try hand at my first batch of ice cream – blueberry cheesecake ice cream, combining two of my favorite things!
The original recipe is found on the Eagle Brand website. With couple of minor tweaks, including substituting bit of milk for some of the heavy cream and incorporating crushed graham crackers, the ice cream turned out to be quite something! Although the recipe called for at least 4 hours of freezing, mine didn’t quite freeze to an ice cream consistency at 4 hours. But that didn’t stop me from serving this as soft serve for dessert following dinner. It was delicious! I did have enough to let freeze all the way. Next day, it was perfect! You may need to let the container stay at room temperature for about 5 minutes to make it easy to scoop.
This is the scoop served “soft-serve”
This recipe is super easy to whip up! Literally! So, go ahead and give it a try! You will be happy you did!
Blueberry Cheesecake Ice-Cream
1 cup blueberries
1 tablespoon lemon juice
2 tablespoon sugar
3/4 cup heavy/whipping cream
1/4 cup milk (I used 1%)
Lemon zest from 1/2 lemon
1/2 container sweetened condensed milk
1/2 package reduced-fat cream cheese
1 teaspoon vanilla
1/4 cup crushed graham crackers
1. In a small pan, simmer blueberries, lemon juice and sugar till the berries start to burst. Continue to simmer for about 5 minutes till the sauce thickens a little. Remove from heat and let come to room temperature.
2. In a medium bowl, whip the heavy cream till stiff peaks form. Keep aside while you proceed to the next step.
3. In another medium bowl, using hand held mixer, combine the condensed milk, milk and cream cheese till smooth. Add vanilla and the lemon zest.
4. Slowly incorporate the whipped cream into the condensed milk mixture.
5. Layer one third of the blueberry mixture into a plastic container (with a tight lid). Ladle in 1/2 of the ice-cream base. Sprinkle a tablespoon of crushed graham crackers. Now, gently swirl the two layers. Repeat with the remaining berry mixture, ice-cream base and graham crackers. Cover and freeze till completely set. This will take about 4-5 hours.
Serving tip: Let the ice-cream stay at room temperature for about 5 minutes to make it easy to scoop! Serve with additional blueberries and a sprinkling of crushed graham crackers!