Recipe Of The Day: Veggie, Pork and Rice Stir-Fry with Thai-Style Sauce

Hey, you. Yeah, you. Missed me?

I sure did miss you guys. But my jaw didn’t agree, post-wisdom tooth extraction. And when you can’t eat anything solid for a week, there isn’t much to talk about on a cooking blog.

Well… Now that I’m able to function normally, again, here I am!

With a new recipe to get the gears working again in terms of using up leftovers in a creative way.

The said leftovers: grilled pork chops, white rice, fresh coriander and a shitload of veggies with little time left to their edible life.


Looks more appetizing than it sounded as a description… Yet another proof that a picture’s worth a thousand words!

To that, add a homemade thai-style sauce, and you’ve got a stir-fry sure to please everyone!


Eating non-sticky rice with chopsticks was one hell of a challenge!

(Note: The ingredients listed below are the ones I used, but you can adapt anything to match what’s leftover in your fridge. That’s the great thing about stir-fries!)

Recipe for Veggie, Pork and Rice Stir-Fry with Thai-Style Sauce (serves 2):

For the sauce:

  • 3 tbsp thai sauce (the sweet and spicy kind you find in the Asian products section of your supermarket)
  • 1 tsp hoisin sauce
  • 1 tsp soy sauce
  • 1 1/2 tsp rice vinegar

For the stir-fry:

  • 1/2 onion, cut into thin stripes
  • 1 bell pepper, cut into stripes
  • 3 green onions, white and green parts separated
  • 1 zucchini, thinly sliced
  • 6-7 mushrooms, sliced
  • 1 tbsp olive oil
  • 2 pork chops, pre-cooked
  • 3-4 sprigs fresh coriander, roughly chopped

1 cup white rice, pre-cooked

  1. Mix all sauce ingredients together; set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Sauté onions until soft, about 2 minutes.
  3. Add in white parts of green onions and the rest of the veggies. Cook until the zucchinis have softened and the mushrooms are slightly browned, about 5 minutes, stirring occasionally.
  4. Meanwhile, remove fat from the pork chops and discard. Cut the meat into bite-sized strips.

Add rice, pork and sauce to the sautéed veggies. Stir until the rice is reheated and the sauce evenly coats the whole dish. Serve immediately and top with green parts of green onions and fresh coriander.

(Note: I won’t post a nutrition label for this recipe, as there are so many possible variations)

Feels good to be able to eat crunchy foods after a week of soup, smoothies and scrambled eggs!

…. and binary puzzles…


Anyways. More posts coming up soon!



Recipe Of The Day: 5-Minute Asian Style Quinoa Bowl (Post-camping trip fuel)

Long time no see!

Wanna know what I was doing all that time?

Studying, of course!…


          …or perhaps preparing for this weekend’s camping trip.

          One hell of a camping trip, I must say!


Posting this picture will probably make me question my whole being and the purpose of my existence on this Earth. But hey, it’s now everyday that you get to go canoeing in a wetsuit!

          Canoeing for 4 hours on a calm river does have kind of a soothing effect, plus it goes by fast when you’re surrounded with cool people.


           And the food. We’re not talking about trail mix all weekend long here guys. We’re talking about food prepared by the whole group (31 of us), with everything already planned out by the campground guide.

Beef fajitas for dinner, and of course marshmallows to grill on a campfire…


          …plus chocolate cookies to make S’mores!


I didn’t even put the chocolate part of my top cookie face down in the marshmallow. I really AM starting to question myself as a whole.

          The hard part was the night. Trust me, when you’re camping at a relatively high altitude on the riverside, you’re better off bringing a winter coat or something. Even if the days are hot.

          My sleeping bag’s zipper broke, so I only could use it as a blanket. I wore jogging pants, a cotton long-sleeved shirt, a hoodie, a Gore-tex jacket, a wool hat, socks and gloves, plus Hot-Shots on my hands and feet, and I was freezing. I barely slept for an hour and only started to warm up after 2 hours of rowing in the sun, still wearing exactly the same clothes as I did during the night (and it was maybe about 15 degrees Celsius in the morning and 20 in the afternoon..?)

          Nothing else could warm me up. Not even the bacon grilled cheese and hot chocolate we had for breakfast. (But damn, how good was that.)

          TL;DR: great experience overall, but draining as hell.

         (Btw, all photo credit for the camping trip goes to Naomi Ma Daigle)

          So today, for lunch, I was looking for a quick, low-cal fuel source to counteract the sugar overdose of the previous 2 days.

          Leftover quinoa and frozen Asian-style mixed veggies. Sounds like a good base.

          Soy sauce, ginger, scallions and a soft-boiled egg. I think we’ve got a dish here.

          (Credit for the lack of pictures goes to my full 1GB-memory cell phone that turned the picture I took into a broken file)

Recipe for 5-Minute Asian Style Quinoa Bowl (serves 1):

  • 1/2 cup fully-cooked quinoa
  • 1/2 cup Asian style frozen mixed vegetables
  • 2 tsp soy sauce
  • 1/4 tsp ginger
  • 1/2 scallion, finely chopped
  • 1 egg
  • salt and pepper to taste

  1. In a small saucepan, pour just enough water to fully cover an egg. Bring to a boil, then turn down the heat to medium, put the egg in and cook for 5 minutes. (If you want it hard-boiled, leave it in for 2 more minutes.)
  2. In a single-serving microwaveable bowl, combine quinoa, soy sauce and ginger. Push to one side of the bowl and set aside.
  3. Thaw the veggies in hot water in a fine-mesh sieve. Transfer to the serving bowl, in the free spot next to the quinoa.
  4. While the egg is still cooking, microwave the quinoa and vegetables for 2 minutes, or as desired.
  5. Once the egg’s done, remove the shell and put on top of the bowl. Season as desired. Cut in half, let the yolk run a little and dive in!

Nutrition info:


You know what the best thing about camping is?


          Mosquito bites! These suckers got me in all the weird places… My ear’s so swollen it’s sticking out and… well I won’t talk about the other hard-to-reach places they got me at. 😉 Better go now… gotta take care of ’em! ‘Later!


Recipe Of The Day: Japanese Brown Rice and Fried Egg


I recently bought chia seeds for the very first time and had absolutely no inspiration as to how to use them, especially in savory dishes. So I went online and found this recipe for sticky chia brown rice and eggs.

Healthy, filling, plus it sounded delicious. Too good to be true, right?

So I looked in my fridge and pantry, and the only rice I had left was that leftover from dinner 2 nights ago, with veggies and soy sauce already added in. No raw brown rice, not even a cup of the usual Uncle Ben’s Converted (which we usually always have at home). No green onions either.

But it was love at first sight with that recipe. And I wanted sticky chia rice. At the very moment. I had just come back from a tough run and I had been looking forward to that moment I’d be eating the oh-so-delicious-sounding dish.

But hey. White rice with soy sauce and sautéed veggies… 1. has an Asian kick to it, which isn’t completely out of context since that sticky rice is a traditional Japanese breakfast and 2. I had shallots. Sure, the taste is different from that of green onions, but the goal is to add an onion-ish taste to the rice!

So I took a chance..


        A delicious chance! (The yolk did break while the egg was cooking, but shhh. We’ll just say I had already started eating ’cause I couldn’t resist it.)

Recipe for Japanese Brown Rice and Fried Egg (adapted from this recipe on the Daily Burn website) (serves 1):

  • 1 cup leftover cooked rice (if plain, add soy sauce and sautéed veggies to your liking; just make sure that the whole thing is completely chilled before using, to avoid a “mushy” result)
  • 1 tbsp chia seeds + more for sprinkling on top
  • 1/2 cup water
  • 1/2 shallot or green onion, diced
  • 1 egg
  • 1 tsp oil of choice to fry the egg (olive or sesame give it the best taste)
  • salt and pepper to taste

  1. In a small saucepan, mix together water, half the onions (if using green onions, use the white part here) and chia seeds. Let rest for long enough for the chia to absorb the water and make a gel, about 20 minutes.
  2. Bring the chia gel mixture to a boil, then add in the already prepared and chilled rice. Mix well, then turn the heat to low, cover and let simmer until the rice reaches a sticky texture.
  3. Meanwhile, heat the oil in a pan and cook the egg to your taste (Sunny-side up is the traditional way, feel free to experiment with other cooking methods such as poaching or scrambling). Season with salt and pepper as desired.
  4. When the rice is done, transfer to a plate and put the egg on top. Sprinkle with some more chia seeds as well as the other half of the onions. Serve with steamed or sautéed vegetables.

Nutrition info:

NutritionLabel (3)

Sorry for the lack of pictures… I didn’t have the time to take any of the process, as I was also busy making chia crackers! More chia cooking experiments coming up soon! ‘Later!