All you need is minutes to make homemade Shrimp Fried Rice – like Chinese takeout but healthier and even better! Shrimp Fried Rice was one of the most popular fried rice dishes in my parents' Chinese takeout restaurant. People would order Shrimp Fried.
Gently mix in chicken, coriander and spring onions. Too many college dorms, too many hot plates, too many quick and cheap dinners on the run between classes. This dish of teriyaki turkey meatballs with cabbage and ramen noodles is not the packet-o'-soup food we boiled up in our frugal college days, though the noodles are the same.
In this recipe, low-fat turkey meatballs take center stage, and cabbage cooked in with the noodles bathe in a sweet and salty sauce.
With the exception of the meat and cabbage, all of the ingredients in this dish come straight from your pantry; you can substitute spaghetti or angel hair pasta for the ramen.
At the beginning of the year, I try to eat foods that are a bit lighter, and this ramen dish fits into a healthy eating plan.
Also, it's just plain good food. Teriyaki turkey meatballs with cabbage and ramen chinese shrimp fried rice recipe with bean sprouts Serves as a main dish makes 36 1-inch meatballs; can be doubled.
Answered on 31st August Full question Hi, where I live we don't tend to find fresh double cream.
I was visiting England this month and purchased some double cream. I froze it before leaving and kept it in a cooler bag on my journey. When I returned home the double cream was still frozen so I placed it into the refrigerator.
A couple of days later I took it out and realised the chinese shrimp fried rice recipe with bean sprouts thing was a yellowy colour and very grainy.
What can I do with this double cream. It doesn't smell bad but the texture is not at all the same as I had imagined it would be.
UHT creams tend to be harder to whip, even with a higher fat content. Although double cream can be frozen it is usually best to freeze it in whipped form.
The grainy texture you see in the cream is where the fat molecules have stuck together.
Homogenized cream has fat molecules that are evenly distributed but in the freezing process the fat molecules can clump together, giving the grainy apprarance.
Make sure that you stir the cream well before using it.