Recipes

Plain Rice

  1. (Optional) Wash rice in water to remove excess starch
  2. Add rice and water to uncovered pot
  3. Turn heat to high until boiling
  4. Cover pot, turn heat to low
  5. Wait 15-18 minutes until done

Spanish Rice

  1. (Optional) Wash rice in water to remove excess starch
  2. Add rice, salsa, water, and bouillon to uncovered pot
  3. Turn heat to high until boiling
  4. Cover pot, turn heat to low
  5. Wait 18 minutes until done

Oyakodon

  1. Prepare Plain Rice
  2. Medium dice onion, cut meat into bite-sized pieces
  3. Add onion and meat to pan, cook until browned on medium heat
  4. Add chicken broth, soy sauce, mirin, and sugar to pan, simmer for a few minutes
  5. Gently beat eggs in bowl, pour over top of pan mixture
  6. Cover pan, cook for a few minutes until eggs are fully cooked
  7. Serve ¼ portion of pan mixture over ¼ portion of rice

Tofu and Eggs

  1. Prepare Plain Rice
  2. Cut tofu into bite-sized pieces, cook on medium for 5 minutes
  3. Scramble eggs, pour over tofu, cook on medium for 1 minute
  4. Mix soy sauce, water, and sugar together, pour over tofu and eggs, cook on medium for 3 minutes, stirring occasionally
  5. Serve ¼ portion of tofu and eggs over ¼ portion of rice

Shakshouka

  1. Bake a loaf of bread, or prepare some plain rice
  2. Cut the bell peppers and onion into bite-sized pieces, cook on medium for 10 minutes
  3. Transfer the canned tomatoes to a bowl and smash by hand
  4. Add the tomato paste to the pepper/­onion mix, cook on medium-low for a couple minutes, stirring often to prevent burning
  5. Add the smashed tomatoes to the pepper/onion mix, cook on medium for 15 minutes
  6. Add paprika, cumin, and salt to taste, stir well
  7. Add eggs over the pepper/­onion/­tomato mix, cover and cook on medium-low until done
    • Note: If the tops of the eggs aren't cooking to desired doneness, transferring to an oven and broiling for a few minutes may help
  8. Serve ⅕ portion of shakshouka over a slice of bread, or some rice