Shrimp Fried Rice - The Woks of Life

The Woks of Life's Shrimp Fried Rice recipe is a tasty and filling meal that's great for a quick dinner during the week. A tasty stir-fry with soy sauce and oyster sauce that has soft shrimp, fluffy rice, and crisp vegetables. With only a few simple steps and ingredients, you can make this dish in any way you like.

Ingredients:

• 2 cups cooked rice, preferably day-old
• 8 ounces shrimp, peeled and deveined
• 2 eggs, beaten
• 2 tablespoons vegetable oil
• 1/2 cup diced onion
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon sesame oil
• Salt and pepper to taste
• Green onions, chopped, for garnish

Instructions:

In a wok or large skillet over medium-high heat, heat 1 tablespoon of vegetable oil

Crack in the eggs and scramble the food until it's all done

Take it out of the wok and set it aside

The last tablespoon of vegetable oil should be added to the wok

Stir-fry the shrimp until they are pink and fully cooked

Take it out of the wok and set it aside

To the wok, add the diced onion and carrot on top

To make it a little soft, stir-fry for about two to three minutes

Cut up some garlic and add frozen peas

Mix the food again for one to two minutes

Put in the cooked rice

Stir-fry for two to three minutes, breaking up any clumps

Put the cooked shrimp and scrambled eggs back into the wok

Put in oyster sauce, sesame oil, salt, and pepper

As well as soy sauce

Mix the food again for two to three minutes

Check the seasoning and make changes if needed

Before serving, sprinkle with chopped green onions

Quick Tofu & Quinoa Stir Fry

Packed with vegetables and protein, this quick and simple stir-fry of tofu and quinoa is a filling and healthful supper. It requires less than 20 minutes of cooking time and only a few basic ingredients, making it ideal for hectic weeknights.

Ingredients:

• 200g tofu, diced
• 1 cup cooked quinoa
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp ginger, grated
• 1 tbsp olive oil
• Salt and pepper to taste
• Green onions for garnish

Instructions:

In a big skillet set over medium-high heat, warm up the olive oil

Add the chopped tofu and cook for about 5 minutes, or until golden brown

Saut the grated ginger and minced garlic for an additional one to two minutes

Add the broccoli florets and sliced bell pepper, and cook for 34 minutes, or until the vegetables are crisp but soft

Include the rice vinegar, sesame oil, and soy sauce in the skillet with the cooked quinoa

Mix thoroughly to blend

To taste, add salt and pepper for seasoning

Before serving, sprinkle some chopped green onions on top

Watermelon Margaritas

Watermelon Margaritas are a cool take on a classic drink. The sweet watermelon, sour lime, and strong tequila make this drink a favorite. This fruity drink is great for summer parties or any time you want something tasty.

Ingredients:

• 4 cups watermelon cubes
• 1/2 cup tequila
• 1/4 cup lime juice
• 2 tablespoons triple sec
• 2 tablespoons agave syrup
• Ice cubes
• Lime wedges and salt for rimming optional

Instructions:

Put watermelon cubes, tequila, lime juice, triple sec, and agave syrup in a blender

Mix until it's smooth

If you want, you can run a lime wedge around the edge of margarita glasses and then dip them in salt

Put ice cubes in glasses

Fill up glasses with the watermelon margarita mix

Add lime wedges as a garnish if you want

Serve and have fun!

Striped Ice Pops

On hot summer days, these Striped Ice Pops are a cool and colorful treat that you will love. They look good and taste great! They are made with layers of strawberry, coconut, and blueberry flavors.

Ingredients:

• 1 cup strawberry puree
• 1 cup coconut milk
• 1/2 cup blueberry puree
• 1/4 cup honey or maple syrup
• Popsicle molds
• Popsicle sticks

Instructions:

In a small bowl, mix the strawberry puree with 2 tablespoons of honey or maple syrup

In another small bowl, mix the coconut milk with 2 tablespoons of honey or maple syrup

Pour a layer of the strawberry mixture into each popsicle mold, filling them about 1/3 full

Freeze the molds for about 20-30 minutes, or until the first layer is set

Once the first layer is set, pour a layer of coconut milk mixture on top of the strawberry layer, filling the molds another 1/3 full

Freeze the molds again for about 20-30 minutes

Finally, pour a layer of blueberry puree on top of the coconut milk layer, filling the molds to the top

Insert popsicle sticks into each mold and freeze for at least 4 hours, or until completely solid

To remove the popsicles from the molds, run them under warm water for a few seconds and gently pull them out

Enjoy your delicious striped ice pops!

Banana Bread Streusel Muffins

These Banana Bread Streusel Muffins are a delightful twist on classic banana bread. They are moist, flavorful, and topped with a sweet and crunchy streusel topping. Perfect for breakfast or as a snack!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 ripe bananas, mashed
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts optional
• 1/2 cup raisins or chocolate chips optional

Instructions:

Preheat your oven to 350F 175C and line a muffin tin with paper liners

In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt

In another bowl, mix the mashed bananas, melted butter, granulated sugar, brown sugar, egg, and vanilla extract until well combined

Gradually add the dry ingredients to the wet ingredients and stir until just combined

Be careful not to overmix

If desired, fold in chopped walnuts and raisins or chocolate chips

Divide the batter evenly among the muffin cups, filling each about 2/3 full

To make the streusel topping, combine 1/4 cup granulated sugar, 1/4 cup all-purpose flour, and 2 tablespoons cold butter in a small bowl

Use a fork or your fingers to mix until crumbly, then sprinkle the streusel mixture over the muffin batter in each cup

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Enjoy your delicious Banana Bread Streusel Muffins!

Crock Pot Chicken Noodle Soup

A hearty and flavorful chicken noodle soup made effortlessly in a crock pot. Perfect for a cozy meal on a chilly day.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 8 cups chicken broth
• 4 carrots, sliced
• 4 celery stalks, chopped
• 1 onion, finely diced
• 3 cloves garlic, minced
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 2 cups egg noodles
• Fresh parsley for garnish

Instructions:

Place diced chicken, chicken broth, carrots, celery, onion, garlic, thyme, rosemary, bay leaves, salt, and pepper into the crock pot

Stir ingredients to combine and ensure the chicken is submerged in the broth

Cover and cook on low for 6-8 hours or until the chicken is tender

About 30 minutes before serving, add the egg noodles to the crock pot

Stir well

Cover and continue cooking until noodles are tender

Remove bay leaves and discard

Adjust salt and pepper to taste

Serve hot, garnished with fresh parsley

Enjoy your comforting crock pot chicken noodle soup!

Crispy Tofu Nuggets

Instead of chicken nuggets, these crispy tofu nuggets are a great vegan option. Tofu that has been frozen ahead of time has a chewy texture that goes well with the crispy coating.

Ingredients:

• 1 block frozen tofu, thawed and pressed
• 2 tablespoons cornstarch
• 1/4 cup nutritional yeast
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup plant-based milk
• 1 cup breadcrumbs

Instructions:

Preheat oven to 400F 200C

Cut the tofu into nugget-sized pieces

In a shallow bowl, mix cornstarch, nutritional yeast, garlic powder, onion powder, paprika, salt, and black pepper

Pour plant-based milk into another shallow bowl

Dip each tofu piece into the milk, then coat with the breadcrumb mixture

Place coated tofu nuggets on a baking sheet lined with parchment paper

Bake for 25-30 minutes, flipping halfway through, until golden and crispy

Serve hot with your favorite dipping sauce