Fresh Ontario Peach Caprese Salad with Blueberries

Sep 4, 2023

Fresh Ontario Peach Caprese Salad with Blueberries – Candy Coated Culinista

It’s Ontario Peach season and I love to eat locally and seasonally as much as possible and this fresh salad is just perfect for a summer

Yield/Serving: 1
Prep Time: 5 min.
Difficulty level is: Easy

Ingredients
⦁ Arugula
⦁ 1 peach, sliced
⦁ Grape tomatoes, handful cut in half
⦁ Mozzarella
⦁ Basil, chiffonade
⦁ Blueberries
⦁ Balsamic vinegar glaze

Assembly

1. In a shallow bowl place arugula down.
2. Add sliced peaches, grape tomatoes, mozzarella.
3. Scatter basil, blueberries.
4. Drizzle with balsamic vinegar glaze.
5. Enjoy.

Please Enjoy
My thoughts
In the summer no one wants to turn on the stove and this is a great filling meal with fresh local produce. I even used some of my pyo blueberries.

Salted Caramel Chocolate Cake

Jun 28, 2023

Salted Caramel Chocolate Cake – Candy Coated Culinista

It was my God-sons older brothers birthday earlier thihs month and he really wanted a caramel chcolate cake; the only issue was he was afraid to ask me to make it. Well mom came to the rescue and mentioned it so when I sent the birthday text I asked what he wanted.

Yield/Serving: 12
Prep Time: 20 min.
Cook Time: 35 min.
Difficulty level is: Medium

Ingredients
Salted Caramel Sauce
⦁ 1 cup granulated sugar
⦁ 1/2 cup water
⦁ 1 stick unsalted butter, cold cut into pats
⦁ 1/2 cup heavy cream
⦁ 1tsp vanilla extract
⦁ 1 tsp flaky sea salt
Cake
⦁ 2 cups granulated sugar
⦁ 1 cup light brown sugar
⦁ 2 & 3/4 cups all-purpose flour
⦁ 1 & 1/2 cup cocoa powder
⦁ 3 tsp baking soda
⦁ 1 & 1/2 tp baking powder
⦁ 1 & 1/4 tsp sea salt
⦁ 3 large eggs and 2 egg yolks, at room temperature
⦁ 1 & 1/2 cups full fat sour cream
⦁ 1/3 cup milk
⦁ 3/4 vegetable oil
⦁ 2 tbsp vanilla extract
⦁ 1 & 1/2 cup hot water
Chocolate Buttercream
⦁ 2 cups unsalted butter, at room temperature
⦁ 4 and 1/2 cups confectioners’ sugar
⦁ 3/4 cocoa powder
⦁ 1 tsp vanilla extract
⦁ 1/2 tsp sea salt
⦁ 3 tbsp heavy cream
⦁ 2 tbsp salted caramel sauce
⦁ Chocolate sprinkles, to decorate
⦁ Mini chcolate chips, to decorate
⦁ Flaky sea salt, to decorate

Assembly
Salted Caramel Sauce

1. Using a medium-sized saucepan whisk together granualted sugar and water.
2. Over medium-low setting, heat until the sugar is completetly dissolved, about 5 minutes. (this coould be longer depening on you stove)
3. Add in the pats of butter bit by bit and bring to a slow boil over medium to medium-high heat.
4. Continue to cook until the mixture turns a deep golden brown colour, about 10 minutes or longer dpending on your stove.
5. Once caramel reaches the desired colour, immeditaely remove from heat and add heavy cream. The caramel will hiss and bubble so be careful.
6. Add in vanilla and sea salt and rapidly stir until smooth and set aside.
7. Store in the fridge in a glass container like a Weck jar until needed.
   Cake
8. Preheat oven to 350°F.
9. Place parchment paper into three 9″ cake tins and spray with non-stick cooking spray and set aside.
10. In a large bowl sift together flour, cocoa powder, baking soda, baking powder and salt and set aside.
11. Using a stand up mixer with the paddle attachment add granulated sugar, light brown sugar and flour mixture on low until all the dry ingredients have combined.
12. In medium sized bowl combine eggs, egg yolks, sour cream, milk, oil and vanilla extract and mix until just incorporated.
13. Add in hot tap water and mix until completely combined, about 1 minute.
14. Divide batter into the three cake pans and bake for 35 minutes or until a cake tester inserted comes out clean.
15. Let cool in pan for 20 minutes on the stove top and then transfer to cooling rack but let it remain in the cake pan to continue to completely cool.
    Chocolate Buttercream
16. Using a stand mixer with the whisk attachment, cream butter on medium speed for about 3 minutes until smooth.
17. In a large bowl sift confectioners’ sugar and cocoa powder and then add to mixer on low speed, for about two minutes until the butter has taken on a smooth brown colour.
18. Add in the vanilla extract, salt and heavy cream and salted caramel and mix for 3 more minutes. (Add a thin more milk it too thick or confectioners’ sugar if to thin.
    Assembly
19. Trim tops of cakes if there is a dome at the top.
20. Transfer to a cake plate and spread a small dollop of butterceram at the bottom of the cake plate so the cake sticks to the plate.
21. Place first cake layer onto cake plate and top with a layer of buttercream and then add 1/3 cup of caramel sauce leaving a 2cm border not filled with caramel sauce. (As when the weight of the other cake layers will push it out.)
22. Repeat and add the second layer of cake.
23. Lastly flip that final cake layer so that the bottom in now the top, so decorating will have the most level surface as possible.
24. Crumb coat the outside and plavce in the fridge to set up 30 inutes to an hour. (Depending on how much time you have allotted yourself.)
25. Once set do your final buttercream coating and decorate with chcolate sprinkles, flaky sea salt and pipe decorations on the top.

Tips
⦁ Caramel sauce can be made ahead of time and I recommend making it two days before to get it out of the way to focus on the cake.
⦁ My caramel sauce took almost 30 minutes to make on the stove, now I was erring on the side of caution as I have never had a caramel sauce from scratch work and also I have a new induction stove that has a learning curve for me at the moment.
⦁ Every oven is different start checking on the cake at the 25 minutes.

Please Enjoy
My thoughts
Ask and ye shall receive. He got his birthday cake and it was huge; because I really don’t do small cakes even when I try to it ends up being 3 layers or 4 even. One thing I have learned is I can sure make a greta chocolate cake and for someone who doesn’t like chocolate these chocolate cakes are truly what I am good at. This cake was the perfect balance and ever with the sweet caramel sauce, there is a great balance between the chocolate and flaky sea salt. The birthday boy loved the cake and said “well I didn’t like the flaky sea salt on top”; to which his younger brother my God-Son said that is for balance. He has such a great palate and just gets it. He has always wanted a more sophisticated cake since he was young. We just need to get the older brother to get on board. I even forced a slice down and it was moist and complex and I smiled because the birthday boy smiled.

Salted Caramel Chocolate Cake – Candy Coated Culinista

Salted Caramel Chocolate Cake – Candy Coated Culinista

Canadian Butter Tart Squares

Jun 8, 2022

Canadian Butter Tart Squares – Candy Coated Culinista

Now I have loved butter tarts for as long as I can remember; I mean what Canadian doesn’t love these tarts. It’s pastry, butter, sugar, syrup and even nuts or raisins depending on what’s your fancy.

Yield/Serving: 9 – 12 pieces
Prep Time: 15 min.
Cook Time: 25-30 min.
Difficulty level is: Easy

Ingredients
Crust
⦁ 2 cups all-purpose flour
⦁ ½ cups brown sugar packed
⦁ ½ tsp kosher salt
⦁ 3/4 cups unsalted butter, melted
Tart Mixture
⦁ ½ cup cups brown sugar packed
⦁ ¼ cup golden corn syrup
⦁ 3/4 cups maple syrup
⦁ 2 eggs
⦁ ¼ unsalted butter, melted and cooled
⦁ 1 ½ tsp white vinegar
⦁ 1 tsp vanilla extract
⦁ 2 tbsp fancy molasses
⦁ ¼ tsp kosher salt
⦁ ¼ cup unsweetened shredded coconut
Topping
⦁ ½ cup pecans, chopped
⦁ ½ cup raisins

Assembly
Crust

1. Preheat oven to 350°F.
2. Line a square tin with parchment paper going up the sides.
3. In a large bowl combine all purpose flour, brown sugar and kosher salt and whisk together.
4. Pour in melted butter and combine.
5. Spread mixture into pan and squish down allowing mixture to go up the side some. (a couple cm’s)
6. Poke with a fork.
7. Bake for 15 minutes to set.
   Tart Mixture
8. Combine all tart ingredients in a medium sized bowl with a whisk until smooth and set aside.
9. Pour tart mixture over top of crust.
10. Scatter pecans and raisins over top of the mixture.
11. Bake for 25-30 minutes til filling set.
12. Let cool to room temperature before cutting.
13. Cutting into 9 big pieces or 12 regular size pieces.

Please Enjoy
My thoughts
The reason I have shied away from making this Canadian classic is well the pastry. As usual pastry has me running and maybe for no good reason; but I’m not testing that theory today. with this easier base I have a butter tart I can enjoy and make in a snap. I did throw in an atypical ingredient to mix things up a bit and you know what I quite enjoyed the addition of cocnut; but that’s just me. I can’t help myself. Chapmans a Canadian Ice Cream brand even has a limited edition Butter Tart flavoured ice cream so I paired the two. This taste just like it should and is far sweet for me. I have even cut back the recipe above with less sugar so I could enjoy a slice and not go running to the dentist.

Confetti Pound Cake

May 11, 2022

Confetti Pound Cake – Candy Coated Culinista

Try this fun looking pound cake when you want a little cheer up.

Yield/Serving: 8
Prep Time: 10 min.
Cook Time: 1 hr.
Difficulty level is: Easy

Ingredients
Cake
⦁ 2 stick (1 cup) unsalted butter, at room temperature
⦁ 1 cup all-purpose flour
⦁ 3/4 cups cake flour
⦁ 1 cup granulated sugar
⦁ 2 large eggs, plus 4 egg yolks at room temperature
⦁ 1 tsp baking powder
⦁ ½ tsp sea salt
⦁ 1 tsp almond extract
⦁ ¼ cup whole milk, room temperature
⦁ ¼ cup full fat Greek yoghurt, at room temperature
⦁ 1 cup rainbow sprinkles
Glaze

⦁ 2 ½ cups confectioners’ sugar
⦁ ½ tsp almond extract
⦁ 4 tbsp whole milk or heavy cream
⦁ 1 tbsp full fat Greek yoghurt

Assembly
Cake

1. Preheat oven to 325°F.
2. Grease a 9″ x 5″ loaf pan with non-stick cooking spray.
3. Line with parchment paper and allow to hang over and spray again.
4. In a large bowl, whisk together flours, baking powder and salt and set aside.
5. Using a stand mixer with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 4 minutes.
6. Add eggs and egg yolk one at a time until incorporated, scraping down sides as needed.
7. Add in vanilla extract until well combined.
8. Add flour into egg mixture, alternating with the milk and yoghurt. (Begin and end with flour mixture)
9. Once combined remove from the stand mixer and stir in rainbow sprinkles with a spatula.
10. Pour batter into pan and smooth with an offset spatula.
11. Bake for 90 minutes or until a cake tester inserted comes out clean. Check cake at 75 minutes to be safe and cover the top loosely with aluminum foil at this point so it doesn’t brown too much..
12. Remove from oven and allow to cool in pan for 10 minutes.
13. Using parchment paper pull loaf from pan and place on cooling rack to cool completely.

Glaze

1. Whisk confectioner’s sugar, almond extract, milk and yoghurt together in a medium bowl until smooth.
2. Pour over top of cooled cake, allowing glaze to drip off the sides.
3. Let sit for 10 to 15 minutes before slicing

Please Enjoy

My thoughts
The cake was fun, bright and the most perfect texture; but it requires a lot of babysitting though. This recipe is me working my way up to making a copy cat Starbucks Lemon Loaf. I haven’t had that classic Starbucks Lemon Loaf in 2 years or so and I am missing it. I have finally achieved the thick stark white icing on top. It wasn’t as hard as the lemon loaf; but I’m on the right track and after a disaster attempt one on the recipe I was baking pound cake two at 11pm at night. I feel bad for all the wasted ingredients and all those eggs; but hopefully this will ease my pain for my precious lemon loaf down the road. On a plus my Godson saw a picture of this and said “this looks tasty make me one” so I’m on it.

Broccoli Chicken Soup

May 4, 2022

Broccoli Chicken Soup – Candy Coated Culinista

Saying goodbye to the colder temps with this soup.

Yield/Serving: 6
Prep Time: 15min.
Cook Time: 40 min.
Difficulty level is: Easy

Ingredients
⦁ 1 medium onion, finely chopped
⦁ 3 celery ribs, finely chopped
⦁ 4 garlic gloves, finely minced
⦁ 1 tsp chilli flakes
⦁ 1 tsp dried oregano
⦁ 1 tsp dried basil
⦁ 6 cups low sodium chicken stock
⦁ 1 head of broccoli florets, finely chopped
⦁ 2 cups shredded chicken
⦁ salt, to taste
⦁ black pepper, to taste

Assembly

1. Saute onion and celery in a frying pan with some extra virgin olive oil until softened.
2. Add in garlic, chilli flakes, oregano and basil and stir.
3. In a large pot pour in chicken stock along with onion, celery, garlic, spices, broccoli and chicken.
4. Allow to cook over medium heat for 15 minutes until broccoli is to your liking. (I like mine a little firm)
5. Season with salt and pepper to taste.
6. Serve with a crusty bread.

Please Enjoy

My thoughts
This couldn’t be an easier meal that comes together in a snap. It’s healthy, delicious and the perfect weeknight meal. It also freezes well. I served mine with my homemade bread.

Chicken Souvlaki with Tzatziki Sauce

Sep 4, 2018

Chicken Souvlaki with Tzatziki Sauce – Candy Coated Culinista

My love of Greek food never fades and yet I have never made chicken souvlaki at home.

Yield/Serving: 6
Prep Time: 15 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
Tzatziki Sauce
• 1 cup Greek Yoghurt
• 1 tbsp lemon juice
• 1 clove garlic
• ¼ of English Cucumber
• 1 tsp sea salt
• 1 tbsp fresh dill, chopped
• Sea salt, to taste
• Black pepper, to taste
Chicken Souvlaki
• 3 chicken breasts
• 2 tbsp extra virgin olive oil
• ¼ cup lemon juice
• 3 garlic cloves, minced
• 2 tbsp dried oregano
• ½ tsp sea salt
• Black pepper, to taste
• Tomatoes
• English cucumber
• Red onion
• Kalamata olives
• Romaine lettuce
• Mozzarella cheese
• 6 Greek pitas

Assembly
Tzatziki Sauce
1. In a food processor add yoghurt, lemon, garlic, cucumber, sea salt, dill and pepper and blend.
2. Pour into a container and let chill.
Chicken Souvlaki
1. Make marinade of lemon juice, garlic, oregano, sea salt and black pepper.
2. Cut chicken breasts into cubes and pour marinade over top and place in fridge for 3 hours to marinate.
3. Using a cast iron skillet pour extra virgin olive oil into pan and cook chicken cubes, 3 minutes per side or until cooked through thoroughly.
4. Serve pitas warmed and add toppings along with tzatziki and mozzarella.

Tips
• Tzatziki can keep for a few days.

Please Enjoy

My thoughts
This was a messy but delicious meal and I’ve never had a chicken souvlaki that wasn’t messy so I know I did this right. I especially loved the sauce that was extra garlicky and had a wonderful kick. The chicken was moist and succulent.

Vineyard Cake (aka Cleopatra Cake)

Jul 17, 2018

Vineyard Cake (aka Cleopatra Cake) – Candy Coated Culinista

A gourmet cake that’s so light and unique it’s a absolute must try.

Yield/Serving: 12
Prep Time: 20 min
Cook Time: 60 min.
Difficulty level is: Medium

From Sweet by Ottolenghi & Goh

Ingredients
Cake
• 4 cups all purpose flour, plus extra for dusting
• 2 tsp baking powder
• ½ tsp baking soda
• ¾ tsp salt
• 1 2/3 cups granulated sugar
• ¾ cups unsalted butter, at room temperature, plus extra for greasing
• 1/3 cup extra virgin olive oil
• Finely grated zest of 2 lemons (2 tsp)
• Finely grated zest of 1 oranges (2 tsp)
• Scraped seeds of ½ vanilla pod
• 4 large eggs
• 1 ¾ cups Carte d’Or or Muscat de Beaumes de Venise wine, at room temperature
• 3 ½ oz seedless red grapes, washed and halved lengthwise
Sugar Crust Topping
• 5 tbsp unsalted butter, at room temperature
• 1/3 cup granulated sugar
• 3 ½ oz seedless red grapes, washed and halved lengthwise

Assembly
Cake
1. Preheat oven to 400°F and grease and lightly flour the angel food cake or chiffon cake pan, tapping away excess flour.
2. Sift flour, baking powder, baking soda and salt together in a large bowl and set aside.
3. Using an electric mixer with the paddle attachment add sugar, butter, olive oil, lemon zest, orange zest along with vanilla seeds and beat for minutes at medium-high speed until smooth and fluffy.
4. Add eggs one by one letting them incorporate before adding the next.
5. Turn down to low speed and add a third of the flour mixture followed by half the wine.
6. Repeat with the remaining flour and wine finishing with the final third of flour continuing to beat at a low speed.
7. Once combined pour into pan and scatter grapes on top.
8. Bake for 20 minutes.
Sugar Crust
1. While the cake is in the oven immediately start on the sugar crust.
2. Place butter and sugar into a small bowl and beat into a thick paste using a wooden spoon.
3. When cake has been in oven for 20 minutes, remove from oven and scatter sugar crust onto cake into small pieces. Then add grapes evenly on top and place back in oven.
4. Immediately lower oven temperature to 350°F and continue to bake for 40 minutes, or until skewer inserted comes out clean.
5. Remove from oven and set aside to cool for 30 minutes before removing from the pan.
6. Serve immediately or store in an airtight container.

Tips
• The cake must be made in an angel food cake or chiffon pan. The cake is so large this is the only pan that can ensure an even bake. A Bundt pan will not work as you want the sugar crust and grapes to remain on top when it is served.
• The cake will keep for 5 days in an air-tight container.
• To make this non-alcoholic add grape juice, like I did.
• I added my grapes to the sugar crust mixture. Either way works out well.

Please Enjoy

My thoughts
This cake is a total hit and I can’t gush about this enough. Now some wouldn’t think this is a great idea for a cake adding olive oil, grapes or wine; but this cake is sheer magnificence. I subbed out wine for a concord grape juice to make this a non-alcoholic version and it tasted just as wonderful. My taste tester loved it and tucked in upon receiving their slices; which was 10:45 in the morning I might add and my other guest enjoyed it with Sunday dinner. I had to purchase a new cake pan for this recipe as I have never made an angel food cake before. I didn’t think I could make this and then I got lucky and found a cake pan. I will be making this recipe again for sure and I may try a different fruit and juice combination.

Pea Guacamole

May 2, 2018

Pea Guacamole – Candy Coated Culinista

A controversial idea of adding fresh peas to guacamole; which even had Former President Obama tweeting about how this was a terrible idea.

Yield/Serving: 2 – 3
Prep Time: 10 min.
Cook Time: 10 min.
Difficulty level is: Easy

Slightly altered from Diner: Changing the Game by Melissa Clark original recipe from Dominic Perri

Ingredients
• 1/3 cup of fresh sweet peas
• 2 tbsp cilantro leaves, chopped, plus more for garnish
• ¼ tsp kosher salt
• 1 large avocado, mashed
• 1 green onion, thinly sliced, whites only
• Zest from 1 lime
• Juice from 1 lime

Assembly
1. Bring a medium pot of water to boil.
2. Cook peas for 1 minute and shock in an ice water bath to stop the cooking process and drain.
3. Using a food processor, puree peas.
4. Add cilantro, salt, avocado, green onion, lime zest and lime juice.
5. Serve with taco’s.

Tips
• Add 1 small jalapeno if desired
• Add 1 tsp toasted sunflower seeds if desired
• Serve with a fried fish taco and avocado taco.

Please Enjoy

My thoughts
I removed the peppers as I don’t like heat; but I bet this would taste just as wonderful with the jalapeno peppers. To me the addition of peas makes so much sense to guac as it add a complexity, it’s vibrant and fresh and add a much needed added texture to the normal guac. Also it makes the perfect “glue for tacos as the shells stay sealed together. This makes so much more sense to me than the avocado bun; which is very impractical and isn’t a bun. If you can get over the fact that peas are in your guacamole you must give this a try. It extends the life of the dish and adds a touch of something special.

Chicken Vesuvio

Mar 15, 2017

Chicken Vesuvio – Candy Coated Culinista

When I heard of a dish called Chicken Vesuvio, I immediately assumed this was an Italian dish because of the name. To me it seems derived from Mount Vesuvius the volcano that erupted back in 79 AD and destroyed Pompeii and Herculaneum. Well upon further research this Greek mythology, architecture and history buff was wrong, Chicken Vesuvio is a speciality of Chicago and is an Italian-American dish.

Yield/Serving: 2
Prep Time: 20 min.
Cook Time: 45 – 50 min.
Difficulty level is: Medium

Ingredients
• Extra virgin olive oil
• Salt, to taste
• Black pepper, to taste
• Onion powder, to taste
• Garlic powder, to taste
• Paprika, to taste
• 2 cartilage in chicken breasts
• 2 large red skinned potatoes, cut into wedges
• Rosemary, finely diced
• oregano, finely diced
• dill, finely diced
• parsley, finely diced
• thyme, finely diced
• ½ a small red onion, diced
• 3 cloves garlic, finely diced
• 2 tbsp all purpose flour
• Low sodium chicken broth
• 1/3 cup frozen peas

Assembly
1. Pre-heat oven to 350°
2. Season chicken with spices and then using a cast iron skillet, pour some extra virgin olive oil in over medium-high heat.
3. Sear all sides of the chicken breast and turn off heat.
4. Cut the potatoes in wedges and coat with the fresh herbs.
5. Place potato wedges around the chicken breasts and cook in oven for 45 minutes.
6. Transfer chicken and potatoes to a plate.
7. Add onion and garlic to the skillet oven medium-heat to soften.
8. Using a wooden spoon scrape the flavour from the bottom on the skillet.
9. Stir in the flour to make a roux.
10. Slowly add in the chicken broth letting the flour dissolve to your preferred gravy consistency.
11. Add wine if desired.
12. Cook for 3 – 4 minutes and frozen peas.
13. Add chicken and potatoes back into the skillet and let simmer for 5 minutes and serve.

Please Enjoy

My thoughts
Sometimes I am on a real cooking streak and everything I make just comes out smashingly. This one after I made it I was actually considering making it again the same week; because it was that good. The chicken was moist and juicy, the potatoes were firm and savoury with the fresh herbs and a scratch gravy turned out most excellent again (Thanks Chuck). I will be making this for dinner when I have guests as it a simple yet classy sophisticated dish.

Shrimp & Broccoli Stir Fry & Jasmine Fried Rice

Mar 8, 2017

Shrimp Stir-Fry – Candy Coated Culinista

I have been craving shrimp for a while now and I figured it was time to make something shrimp related.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

Shrimp & Broccoli Stir Fry
Ingredients
• 25 whole shrimp, deveined
• Garlic, 4 cloves, finely chopped
• Kosher salt, to taste
• Black pepper, to taste
• Broccoli crown, cut into pieces
• 3 medium carrots, peeled and cut into circles
• Small red onion, cut into chunks
• Plum sauce
• Spicy ginger oil
• Sesame seeds

Assembly
1. Clean shrimp and place in a bowl.
2. Add garlic, kosher salt & black pepper and mix then set aside covered with saran wrap.
3. Using a wok over medium heat add some spicy ginger oil and fry the shrimp. Add some plum sauce after the first few minutes. Once cooked set aside.
4. Add more spicy ginger oil and fry broccoli, carrots, red onion and plum sauce for five minutes.
5. Add in the shrimp and mix.
6. Plate and sprinkle with sesame seeds.

Jasmine Fried Rice
Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 20 min.
Difficulty level is: Easy

Ingredients
• 1 cup jasmine rice
• 2 tbsp spicy ginger oil
• ¾ cup frozen mixed veg of corn, carrots & peas
• 4 tbsp spicy ginger oil
• 1 eggs
• 2 tbsp soy sauce

Assembly
1. In a pot, cook the rice in 1 cups of water over medium-high heat until cooked.
2. In a small saucepan cook the mixed vegetables and drain.
3. In a wok with 4 tbsp of spicy ginger oil and fry rice and add in the mixed vegetables and stir frequently for 5 minutes.
4. Add egg and continue cooking for 5 more minutes.
5. Add soy sauce and toss until coated.
6. Serve.

Please Enjoy

My thoughts
My taste tester loved this and was very surprised by the treat. They love Chinese food but always buy it at the restaurant, so I decided to make them my version. This was eaten for brunch, as they couldn’t wait which made me laugh. I seem to have a lot of testers that just can’t wait to dive into the food I prepare which is a lovely feeling. I loved the slight kick of the ginger that coated the shrimp and the sweetness of the plum sauce over the Crunchy vegetables. Funny enough when I was showing a co-worker this picture another co-worker of Chinese-Vietnamese decent saw it and said it looked great. She asked my other co-worker to sneakily ask for the recipe for her. If a Chinese person wants my recipe I have done a good job. I am now officially a big fan of adding an egg to my fried rice and can’t believe I only started doing this last year. I really should have been doing this a long time ago as it just add that little bit extra to the rice.