How to Make the Best Fried Rice at Home

April 24, 2020

I was so excited have some of the leftover Easy Honey Garlic Salmon and rice last week. I knew immediately that I wanted to whip up some salmon fried rice.  I had almost forgotten how easy fried rice was to make since I hadn't made it in so long. 

We LOVE frozen fried rice bags from Trader Joe's but since we are quarantined and can't easily go out to get our beloved frozen rice, I decided to just make my own, like I did so many times before. And I have been making it once a week. 

We just love us some rice in my household.  Jasmine rice, of course, it's the very best - so fragrant, wonderful, the texture is perfect.  Whenever I make it, it comes out perfect every time using my no-fail rice/water ratio: 3 cups of water + 2 cups of rice. 

Let's talk fried rice, shall we? 


The key is to use cold leftover rice.  That means you have to plan ahead if you are going to make fried rice. You will need completely chilled cooked rice.  Fresh warm rice will not fry up well when it hits the hot pan and you will have sticky, soggy rice which is not ok.  Refrigerated leftover rice is ideal!

Add veggies! Fried rice HAS to have veggies - even if it's just peas and carrots.  And corn! Not only will veggies add some nice color to the dish, making it more appealing to eat, it also adds flavor and freshness.  I like to use white and green onions too.  Any veggies would work, as long as they are cut really really small to mix well with the rice. 

Use butter.  Trust me. Adding butter to your fried rice will definitely take it up several notches! It helps with the browning while cooking and also adds such a decadent flavor. Do not skip it. 

Cook using high heat.  This will help brown perfectly and fry the rice and veggies well.  It will also help prevent the rice from steaming in the hot pan and sticking together while cooking.

Sauce makes it better. Whether that's an oyster sauce or teriyaki sauce, a yummy flavorful sauce tastes wonderful in fried rice. I had leftover honey garlic sauce leftover with my salmon so I was able to use that but feel free to use your favorite sauce.

Soy Sauce is a must.  Or liquid aminos, if you prefer. If you are sensitive to salt, be sure and add the low sodium version. 

The sky is definitely the limit when it comes to homemade fried rice variations, so feel free to get creative and add your favorite ingredients. Chicken, pork, beef, shrimp, and any variation of vegetable you wish! Or even fruit. Pineapple fried rice? YES, PLEASE!

Here's the recipe for my delicious salmon fried rice!

2 Tablespoons Oil
2 Eggs
1/2 Cup Fresh or Frozen Peas and Carrots
1/4 Cup Fresh or Frozen Corn Kernels
2 Green Onions, chopped
1/2 Yellow Onion, chopped
1-2 Cloves Crushed Garlic
4 Cups Leftover Fried Rice
3 Tablespoons Butter
3-5 Tablespoons Soy Sauce {or to taste}
3 Tablespoons Oyster or Teriyaki Sauce {or to taste}
1-2 fillets of Leftover Cooked Salmon 

{This started with some leftover salmon from my  Easy Honey Garlic Salmon recipe. I started by flaking the salmon and setting it aside.}

{I then gathered the veggies I had on hand to use.  Peas, carrots, green and yellow onion, leftover fresh corn. You could use any veggies you have here, peppers, broccoli, green beans, WHATEVER you have. As long as they are chopped small so that they blend well with the rice.} 

{In a large NON STICK frying pan or wok, add 1 tablespoon of oil and then 2 eggs.  Lightly scramble for about 3 minutes and then remove.} 

{Add the other tablespoon of oil and then add your veggies. Saute until they start to soften about 5 minutes.}

{Add the garlic and saute a minute more.}

{Add in the leftover rice and butter.}

{Mix together as the butter melts, breaking apart the leftover rice.  Mix very well to combine, frying up the rice and vegetables together, about 3 minutes.}

{Add in the scrambled eggs, and mix to combine.}

{Add in the soy sauce and oyster sauce/teriyaki sauce, if using. Continue to mix and fry.}

{Lastly, add in the salmon {or other protein of choice} and combine with the rice, veggies, egg and sauce.}

{Look how this comes together so beautifully.  This could not be easier, you literally just throw things into a hot frying pan and mix. :) Once you execute it once, making your own fried rice will be a game changer.}

Serve immediately, piping hot in a large bowl with a spoon. To me, rice tastes so much better when eaten with a big spoon. :)

And make no mistakes, I could eat this whole entire pan of delicious and flavorful goodness.

xoxo, thanks for reading and sharing! 

Easy Honey Garlic Salmon

April 18, 2020

Well hello there, meet your new favorite salmon dish! This recipe is so embarrassingly easy and turns out perfect every. single. time. The ingredients are so so simple but they create this bomb flavor combination that is down right cravable. Like I am seriously craving it right now as I type out this recipe. 

This makes the most amazing dinner but also a fabulous quick lunch. I served mine with rice (Jasmine, of course!) and asparagus but this is so good served both hot and cold.  Flaked and served atop a huge green salad would be spectacular.  Or in a yummy rice bowl with avocado? Perfection! 

The best part, besides it being an insanely delicious is that it comes together in under 20 minutes. I'd say that's a win, win, WIN.


1/2 Cup Soy Sauce
1/3 Cup Honey
4 Cloves of Minced Garlic {or 4 Teaspoons Crushed Garlic}
1 Teaspoon Rice Vinegar
1 Teaspoon Toasted Sesame Oil
4 Large or 6 Small Salmon Filets
2 Tablespoons Avocado Oil {or your oil of choice}
Salt and Pepper to taste
Sesame Seeds for garnish

{In a mixing bowl, add the soy sauce, honey, rice vinegar, toasted sesame oil and garlic.  Mix well to combine.}

{Season salmon filets with salt and pepper on both sides.}

{Over medium high heat, pan fry the salmon until golden brown about 6 minutes per side.}

{Flip the filets and reduce the heat to low.}

{Add your sauce to the pan.}

{Continue to simmer over low heat for a minute to two. Baste your salmon filets with the yummy sauce. It will start to thicken and reduce.}

{Look how that came together. So so quick, so very easy and seriously delicious!}

{Sprinkle sesame seeds on top for some extra prettiness. Garnish with sliced green onions. Serve it up and enjoy!}

Don't you just want to devour this through the screen? 

xoxo, thanks for reading and sharing!

Chicken Sausage Pasta Skillet

April 2, 2020

I love me a GOOD and easy pasta dish and this pasta skillet is so deliciously cravable and seriously could not be easier.  Pasta with a flavorful creamy tomato sauce is a major comfort food for my house.  It's just one of my go-to dinners when I have no idea what to make.  

This recipe is pretty special.  The chicken sausage in the sauce is such an unexpected addition, it's perfect if you are keeping things lean and beef-free, like we are at the moment.  This dish is everything and more.  It's comforting. It’s satisfying. The sauce can be used in so many ways: as a traditional pasta sauce, as a sauce on top of a bed of zoodles. You could even throw it on top of some butternut noodles for squash creation.
This recipe begins with caramelized mushrooms, then shallots... and onions. I mean – that combination alone is the biggest flavor builder of them all! After those big hitters, some rich tomato paste is added to deepen the flavors. The pan is deglazed with some red wine (hello!).  Hit it with some dried herbs and seasonings to amp things up a bit... and a touch of cream... Parmesan of course!
IT’S JUST SO GOOD. Here's how you make this yumminess happen:


3 Tablespoons Olive Oil, divided
1 Tablespoon Butter
1 Package of Chicken Sausage, thinly sliced
1/2 Cup Fresh Mushroom, finely diced
1 Small Onion, finely diced
1/2 Small Shallot, finely diced
2 Garlic Cloves, crushed
2 Tablespoons Tomato Paste
1/4 Cup of Red Wine (Optional)
2 23 Ounce Cans Crushed Tomatoes
2 Tablespoons Italian Seasoning
2 Tablespoons Dried Oregano
2 Tablespoons Garlic Powder
2 Tablespoons Onion Powder
1-2 Tablespoons Sugar (more or less to taste)
Salt and Pepper to taste
1/2 Cup Heavy Cream
1/4 Cup Fresh Parmesan Cheese
Cooked Pasta of your choice!

{Thinly slice your chicken sausage. I used hot Italian style but you could use any flavor you like.}

{In a large skillet over medium high heat, add 2 tablespoons of oil and pan fry your chicken sausage until golden brown on both sides. This will develop extra flavor in the dish.}

{Remove the browned chicken sausage from the pan and set aside while you get started on the sauce.}

{Finely dice your mushroom, onion and shallot.}

{In the same skillet, add a tablespoon of oil and a tablespoon of butter, then the finely diced mushrooms and saute for about 5 minutes or so or until golden brown.}

{Add in the diced shallots and onion and continue to cook until they are all caramelized, 5-7 more minutes. Season with salt and pepper.}

When the mushrooms, onion and shallots are all golden brown, add in your garlic at the end.}

{Add the tomato paste and mix well for about a minute to combine.}

{Next, add in your wine to deglaze the pan. Mix well to combine the tomato paste and sauteed onions and mushrooms.}

{Add the can of crushed tomatoes to the tomato paste mixture. Real talk: you can also add in jarred tomato sauce.  I won't say a word! :)}

{Add in your seasonings and taste for perfection.}

{Add the browned chicken sausage and mix.}

{Let this simmer for about 15 minutes so the flavors can meld together beautifully.}

{Add in your heavy cream and stir.  Do not skip this part, it adds the perfect amount of richness and creaminess!}

{Simmer for a few minutes more and top with Parmesan cheese.}

{Look how deliciously rich and cheesy this sauce is!  I love the bites of chicken sausage throughout. It's just SO flavorful.}

{Make your pasta of choice to combine with the sauce and you have yourself an amazing dinner for any occasion!! I used the cutest butterfly/heart shaped pasta that I picked up from a specialty food store.  Yum!}

xoxo, thanks for reading and sharing!