If you follow my Instagram, you'll notice I make fried rice at least 2 times a month. I love it! It's an amazing fridge cleaner too...I like to use up whatever odds and ends I have in our veggie chiller.

MYO takeout: Sriracha Chicken Fried Rice!

A photo posted by Ashleigh Evans (@itscheapash) on Jan 11, 2015 at 3:59pm PST

I love Chinese food, but Ricky has put me on takeout probation because I tend to just pick at whatever I order.  Don't you love when you have a ton of huge onion chunks and sauce and NO chicken? Or they mess up your order, but you're too lazy to call and fix it?  Here's my issue: I absolutely despise fried rice that is soaked in soy sauce.

In my small little hometown, we had a restaurant with the BEST fried rice ever (in my humble opinion!)...it's hard to eat anything else after that.  Shout out to House of Hsu in Grand Ledge, MI! It's crazy I haven't found another Chinese takeout with comparable fried rice yet.

Another reason I avoid takeout: it's expensive!  I like to know what's in my food and I actually don't mind cooking!   With a family of 5, it can be almost $50 sometimes! NO BUENO!

Fried rice is super simple to make at home and it's very versatile.  You can add more veggies, chicken, pork or whatever you have hanging out in your fridge!  Also, use brown or white rice--even quinoa!  It's fun to play around with!

This fried rice can be pared with another MYO takeout dish, like Chicken & Broccoli or General Tsos or bulked up to eat on it's own.  I truly LOVE the chicken potstickers sold at Costco (Ling Ling brand) to go along with at-home takeout.

Number one item you'll need for MYO Chinese takeout: a great wok.  I have this Caphalon one that we got for our wedding and it's perfect...especially since it has a lid. (Macy's has it on sale quite frequently for under $50) World Market has great ones too.

MYO Takeout Fried Rice
(Serves 4)

Here's what you need:

• 1 cup of rice
• Cook and chill rice
• Instead of water, use chicken/veggie stock. 
• Optional: add 2 whole garlic cloves and a nub of fresh ginger root while cooking.
• You can use brown or white rice
• 1/2 cup onion, chopped
• 3 gloves of garlic, minced
• 2 cups veggies
• Simple recipe: use frozen peas & carrots
• Extra filling: add whatever veggies on hand.  Ideas: pea-pods, mushrooms, bean sprouts, broccoli, peppers...
• 2 eggs, whisked
• 2 tablespoons canola oil
• 1 teaspoon sesame oil (optional)
• I realize sesame oil can be expensive, but a little goes a long way! Just be sure to store in the fridge to keep it from going bad. I found a small bottle for under $4 at Meijer
• 1 tablespoon each: low sodium soy sauce & teriyaki--OR 2 tablespoons Trader Joe's Soyaki
• Garnish- chopped green onion

Let's Wok!

1. Heat wok (or large pan) with 1 tablespoon oil over medium high heat. 
2. Add onion and cook 2-3 minutes, stirring frequently.  Add remaining veggies and stir fry for another 4-5 minutes.  
3. Create a well in the center of the pan and slowly pour eggs into it.  Scramble with a spoon and eventually mix with the veggies after mostly cooked.  
4. Toss in the cold rice and remaining oil.   Season with Soyaki (or soy/teriyaki) and stir fry until heated through.
5. Garnish with chopped green onion! 
6. Enjoy!

Tips:

• If adding meat, always cook completely before adding to fried rice.  I like to marinade chicken in Soyaki & sriracha and stir fry it BEFORE I start the rice.  Remove from pan and set aside.
• Keep your pan at a med-high heat to stir-fry.  It might be tempting to turn the heat down!
• Use more or less oil.  I never really measure, I can just tell.  As I always tell my girls: less is more!
• Experiment!  You truly can't go wrong with this simple recipe! For extra protein, use quinoa and endamame instead of rice/peas.  Make it super spicy with hot chiles and sriracha.  Add pineapple for a sweet kick! 

What's your favorite MYO Takeout Recipe? Please share! 

Curly's BBQ Cajun Bowl {Giveaway!}

Disclaimer: I was provided coupons to try the product, but was not paid.  All opinions are my own! I like to share tasty new food with everyone!

Check out all of the available products!

Have you tried Curly's BBQ yet? Now that (most of us) have put away our grills, outdoor BBQ season is over!  When I stopped at Meijer to pick up some Curly's sausage and pulled chicken, I really just expected the same old BBQ products.  I was kind of scared because the fat in the sausage is a LOT higher than we normally eat.  

The first time I sampled the pulled chicken, I was SO surprised.  It reminded me of smoky BBQ you can get in the south.  It's so hard to replicate that flavor and I am so happy to have found this!  The pulled chicken cooks up super fast and you can make a quick sandwich for lunch or dinner! 

I also made a Cuban sandwich with the pulled chicken, Swiss cheese, mustard and pickles.  It was mighty tasty!

With the sausage, instead of just grilling it up, I thought I would make a Cajun bowl with it. Actually this is a combination between a stew and sauce, since it's on the thicker side.  Perfect for these chilly nights we have now!  I love to add a kick of heat to it with some hot sauce.

Do you want to try Curly's for yourself? Enter to win TWO free product coupons! Head on over to my Facebook page and leave a comment under the Curly's photo.  I'll draw a winner on Friday (11/15) at 12:00pm!

Mmmm Monday: Cajun bowls

There is nothing better than some spicy Cajun food!  Yes, the real deal is the best...but sometimes there isn't enough time for that! This recipe is quick and easy and it will fulfill any Cajun food craving.  We like to call this Jambo, a combo of jambalaya and gumbo.  If you don't like shrimp, add chicken.  Serve these with some corn bread waffle dippers and you are set to go in under 30 minutes!

Ever since I was pregnant with the twins, I cannot get enough spicy food.  We go through Sriracha (spicy chili sauce) and Cholula (Mexican hot sauce...the best!) so much that we have to get the big bottles now.  When I make spicy food, I tone it down for the girls.  Surprisingly, Maddie loves the spice, but Olivia hates it...Gabby will eat anything!

Here's what you need: 

• 1 package of turkey smoked sausage (Butterball is great) halved and chopped
• 10-15 shrimp, shelled
• 1 green bell pepper
• 1/2 large onion (1 small)
• 2 celery stalks
• 5 cloves of garlic, minced
• 2 tablespoons butter
• 2 tablespoons flour
• 1 can diced tomatoes, 14.5 oz
• Beer (any light beer)- 1/4 cup. 
• Sub chicken stock
• 1/2 cup chicken stock
• 2 tablespoons canola oil
• 4 green onions, sliced
• Seasonings:
• 1/2 teaspoon Thyme
• 1/2 teaspoon Oregano
• 1 tablespoon Cajun spice

1.  Cook brown rice, as instructed on package. Once finished, add a dab of butter and some green onions.
2. In a chopper, dice up the onion, celery and green pepper.  I like to do them all separately and add them to a bowl for later.  Mince garlic cloves.
3. Heat canola oil medium-high in large pan (I like to use a wok).  Add garlic and cook until fragrant, 2 minutes.
4. Add chopped veggies and cook 6-7 minutes until soft.  Season with thyme, oregano and cajun spice. 
5. Make a hole in the middle and melt butter.  Add flour and let cook for 1 minute.  Mix veggies in together with roux.
6. Add beer and mix together.  Slowly add chicken stock and cook to a bubble.  If super thick sauce still, add a bit more stock. 
7. Pour in tomatoes, with sauce to wok.  Stir.
8. Add in smoked sausage and cook for 5-6 more minutes.  Shrimp should be added near the end so it doesn't over cook.
9. Season with more Cajun seasoning, to taste.  Sprinkle 1/2 of green onions (save the rest for garnish). Sauce should be slightly thin, perfect to pour over rice.

To serve: scoop up some rice, top with Jambo.  Garnish with hot sauce and green onions.

Enjoy y'all!

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Quick tip: How to make perfect rice

Rice is such a simple side dish, yet so easy to screw it up.  I know you all have made burnt rice before!

I have a few tips to help you out.  Of course, I still make crappy rice occasionally.  Usually when the twins are being crazy and I forget to listen for the timer.  Does anyone else have kids that go absolutely loco at 5 pm?!

Here's the deal.  Use brown or white rice, whatever you prefer.  Keep in mind that brown rice takes almost twice as long.  When I make it, I usually double or triple up the batch and freeze the extras. 

Tips:

1. Never use water.  Take the opportunity to add extra flavor by using stock.  Chicken or veggie!
2. Place the rice in the pan and toast with a dash of oil.  This prevents mushy rice.  Add the liquid, as usual after toasting for 2-3 minutes.
3. Always set your timer for 14 minutes after liquid starts to boil.

That's it!

Now for the fun add-ins!

Asian:  Make rice as normal, but finish off with almond slices and green onions

Mexican:

• Add normal amount of liquid
• 1/4 cup tomato sauce 
• whole jalapeno 
• 2 smashed garlic cloves 
• Handful of cilantro
• Salt, to taste

Cook as normal and fluff after 14 minutes.  So simple, but turns out amazing.

How do you like your rice?