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Wife Mama Foodie

Making Healthy Taste Good

Asian

May 12, 2016

Homemade Veggie Sushi

Easily make homemade veggie sushi with your favorite veggies and can even add any protein you’d like! You don’t even need to own a rice maker or sushi mat!

Homemade Veggie Sushi & 3 Different Ways to Roll | Vegan, vegetarian, & gluten-free! Sushi is definitely a family favorite. When our kids were younger there was this hole-in-the-wall Japanese restaurant in town we loved. The only problem with taking our kids out for sushi was that they inhaled it. I seriously don’t even think they chewed. Six rolls gone in 5 minutes and they were begging for more. By the end of dinner, we’d pay our $$$ tab and usually leave hungry.

It ended up became our “date-night” place…then we could leave the kids at home with nana!

But the kids would still beg for sushi every now and then. I thought about making homemade veggie sushi but it seemed very intimidating!

Homemade Veggie Sushi & 3 Different Ways to Roll | Vegan, vegetarian, & gluten-free! I began looking up tutorials on youtube and was surprised to find out that making homemade veggie sushi wasn’t that difficult at all! The nice thing is that you can use whatever you want inside and it’s actually much cheaper too!

Every once in a while, we buy raw fish for the inside. The only problem is that you can only use “sashimi grade” fish, which is some of the freshest and best quality raw fish you can find. It’s not only difficult (many places sell previously frozen fish, which cannot be consumed raw) but it’s also very costly, usually running over $25 a pound!

You can always use cooked seafood, like steamed salmon, shrimp, or crab, which would be less expensive. Egg, tofu, or tempeh are good protein choices as well.

Homemade Veggie Sushi & 3 Different Ways to Roll | Vegan, vegetarian, & gluten-free! Usually, we just make it with a bunch of fresh veggies. These homemade veggie sushi rolls are so delicious, we honestly don’t even miss the raw fish. We make a bunch of rolls and everyone gets to choose what they put in their own.

We even learned some different ways to roll the sushi—There’s the traditional way, the inside out sushi (where the rice is on the outside) and the “dragon roll” technique, with sliced avocado decorating the top. Any way you roll them, they’re so delicious and kid-friendly too. My kids love when I make these. They think it’s a special treat and I’m happy that they’re getting in a bunch of fresh veggies…without complaining. That’s a win-win in my book!

Homemade Veggie Sushi & 3 Different Ways to Roll | Vegan, vegetarian, & gluten-free! These homemade veggie sushi rolls are delicious, veggie-rich, and pretty inexpensive to make. They’re also super easy to put together and since they don’t contain raw fish, pack well for lunches too. If you give these a try, please let me know how you like them by commenting below or tagging me in your photo and hashtagging #wifemamafoodie on Instagram so I can see your creations!

Crunch Avocado Hand Rolls | Gluten and dairy free, vegan, & vegetarian sushiAlso, if you like avocado in sushi, be sure to check out these Crunch Avocado Hand Rolls!

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Veggie Sushi & 3 Different Ways to Roll


★★★★★

5 from 12 reviews

  • Author: Joscelyn Abreu
  • Yield: 4-6 servings 1x
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Description

Easily make sushi at home with your favorite veggies and can even add any protein you’d like! You don’t even need to own a rice maker or sushi mat!


Ingredients

Scale

Sushi Rice:

  • 1/4 cup plain Rice Vinegar if your vinegar is Seasoned, omit sugar and salt
  • 2 tablespoons organic cane sugar or sweetener of choice
  • 1 teaspoon salt
  • 2 cups Sushi Rice
  • 2 cups water

Sushi Rolls:

  • 6–8 sheets of nori (dried seaweed)
  • cooked and seasoned sushi rice
  • 2–3 tablespoons Sesame Seeds (I used black, but regular sesame seeds work also)
  • Vegetables of choice, here’s what I used:
  • 2 small carrots, peeled and cut into matchsticks (I used one orange and one purple carrot)
  • 10–12 asparagus spears, trimmed and blanched
  • 5-inch piece of English cucumber, seeded and cut into matchsticks
  • 1/2 yellow squash, cut into matchsticks
  • ripe avocados* (see below for details)
  • You can also use sliced bell pepper, sprouts, green onion, radish, mushrooms, etc.
  • Pickled Sushi Ginger, for serving
  • Wasabi, optional
  • Reduced Sodium Tamari or soy sauce, for dipping

Sriracha Mayo: (optional)

  • ½ cup mayo
  • ½ – 2 tablespoons Sriracha Hot Sauce (to taste)
  • *You will need 1/2 a large avocado per roll to achieve the “dragon roll” look. You will also need 1 extra avocado if you plan to use some on the inside.

Instructions

Sushi Rice:

  1. In a small bowl, combine together rice vinegar, sugar, and salt. Stir well and set aside for the sugar and salt to dissolve while the you cook the rice.
  2. Place 2 cups of dry rice into a fine mesh strainer. Rinse rice under running water 30-60 seconds. Strain thoroughly and place cleaned rice into your rice maker or into a medium saucepan. Fill with a full two cups of water and if using a rice maker, turn on to cook.
  3. If cooking on the stove, place saucepan over medium-hight heat. Bring to a boil, reduce heat to low, and cover the pot with a tight fitting lid. Continue to cook rice until all of the water is absorbed. Turn the heat off and let rice steam in the saucepan with the lid on for an additional 10-15 minutes.
  4. Transfer the rice to a shallow dish and gently stir in vinegar mixture. Cover and let sit for a few minutes to absorb the seasoning.

Sushi Rolls:

  1. Cover a bamboo sushi rolling mat with plastic wrap. If you don’t have a sushi mat you can use a kitchen towel lined with plastic wrap.
  2. Place a sheet of nori, rough side up, on the mat. I like to use a full sheet, but you can also cut in half and use a half sheet for a smaller roll. Just be sure not to place too many fillings on a half sheet roll.
  3. For a full sheet, spread a thin layer of the seasoned rice across the nori. If you dampen your fingers with water, it will help the rice not to stick. Below I will show you 3 different ways to roll.
  4. #1. For Regular Sushi: Begin placing a thin line of each vegetable in a pile horizontally along the lower third of the wrap (see photo below.)
  5. #2. For Inside Out Sushi: Sprinkle some sesame seeds over the rice. Lightly wet your hands with water and gently pat the rice. This will help the rice not stick to the mat when rolling. Flip the nori upside down, so that the rice side is now touching the mat and the seaweed side is up. Place a line of each veggie into a pile along the bottom third of the nori (see photo below.)
  6. Begin to roll the sushi away from you using the bamboo mat. Be sure to tuck in the vegetables as you go and roll the sushi into a tight log. Place the sushi roll on a cutting board and lay the mat over the top of the roll. Use your hands to firmly even out the roll again, reinforcing the tight roll.
  7. With a dampened sharp knife, cut the long roll in half. Line the two halves up and cut in half again. You should have 4 equal pieces. Now, cut each half in half and you should have a total of 8 pieces.
  8. #3. For Avocado Dragon Roll: Roll an inside out sushi roll and set aside. Take half of a large avocado and carefully peel the skin off. Place the avocado flat side down on the cutting board. Using a sharp knife, cut the avocado horizontally into thin slices. Gently fan out the avocado to the length of the sushi roll. Carefully lift the fan of avocado and lay it on top of the prepared roll (see photo below.)
  9. Place a piece of plastic wrap on top and with your mat or a kitchen towel, shape the avocado around the roll. (If using a mat, it may leave slight indentations)
  10. Use a sharp knife and cut the roll into 8 equal pieces. Remove the plastic wrap and serve immediately.
  11. Serve sushi rolls with tamari or soy sauce, wasabi, and pickled ginger. Makes about 6 rolls, depending on how much rice you use in each roll.
  • Category: Gluten-Free, Healthy, Vegetarian
  • Cuisine: Asian

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

Cut Veggies Into Matchsticks:

Homemade Veggie Sushi & 3 Different Ways to Roll | Vegan, vegetarian, & gluten-free! Regular Roll

Homemade Veggie Sushi & 3 Different Ways to Roll | Vegan, vegetarian, & gluten-free! Inside Out Roll

Homemade Veggie Sushi & 3 Different Ways to Roll | Vegan, vegetarian, & gluten-free! Avocado Dragon Roll

Homemade Veggie Sushi & 3 Different Ways to Roll | Vegan, vegetarian, & gluten-free!

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February 18, 2016

Orange Chicken With Ginger Garlic Green Beans

A delicious version of Asian-style orange chicken with ginger garlic green beans made with wholesome ingredients. It’s like Chinese take-out, but without the corn syrup and MSG!

Orange Chicken With Ginger Garlic Green Beans | Free of gluten, dairy, and refined sugar. Made with wholesome ingredients.Asian food is my absolute favorite. Whether it’s a Chinese, Japanese, Thai, or Korean dish, chances are that I like it. It’s the type of food I grew up eating in Hawaii and the kind I make regularly for my family. I haven’t included a lot of these recipes on this site because I cook by taste and therefore don’t measure ingredients. It has been difficult to write down an exact recipe for some of my favorites, but I plan to change that. I’ve been working on recreating some of these recipes for the blog, so if you’re a fan of Asian food like me, then hopefully you’ll appreciate some of these upcoming posts!

Orange Chicken With Ginger Garlic Green Beans | Free of gluten, dairy, and refined sugar. Made with wholesome ingredients.This Orange Chicken is a family favorite! We love the sweet and tangy sauce, which is similar to a chicken dish from the local Chinese take-out place, but without the MSG, corn syrup, and all the other bad ingredients that come along with it. One of our favorite ways to eat this chicken is with ginger and garlic sautéed green beans and sticky rice—seriously, so yummy!

Orange Chicken With Ginger Garlic Green Beans | Free of gluten, dairy, and refined sugar. Made with wholesome ingredients.This chicken is lightly breaded with cornstarch and then coated in egg before being sautéed in a little oil. Coating the chicken in cornstarch first and then in the egg batter keeps the starch from falling to the bottom of the pan and burning. It also creates a light and slightly crispy coating on the chicken, which holds the sauce well.

I’ve tried this dish without breading the chicken and it was still yummy and a good “lighter” alternative, but this breaded version is much more delicious. I also prefer to use chicken thighs because they stay much more tender and juicy compared to chicken breast. But for all you who only like to eat white meat (like my picky little sister;) just be sure not to over-cook the chicken breast pieces, which can lead to dry and tough nuggets.

Orange Chicken With Ginger Garlic Green Beans | Free of gluten, dairy, and refined sugar. Made with wholesome ingredients.
Orange Chicken With Ginger Garlic Green Beans | Free of gluten, dairy, and refined sugar. Made with wholesome ingredients. Don’t be afraid to make this dish your own! Feel free to adjust the seasonings to suit your taste—add more or less sweetener, vinegar, garlic, ginger, or sriracha. After all, that’s one of the perks to cooking your own food, right? Enjoy, friends!

If you like this, check out these similar recipes:

This Sesame Cauliflower is a delicious vegetarian/vegan meal option!

These Asian Dumplings are made totally from scratch and a must-try! For a meat-free option, try these Simple Vegetable Dumplings!

This Teriyaki Noodle Stir-Fry makes a yummy side or add a protein of choice for an easy main dish!

Finally, this Homemade Veggie Sushi is one of the top recipes on the blog! Definitely worth a try!

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Orange Chicken With Ginger Garlic Green Beans


★★★★★

5 from 1 reviews

  • Author: Joscelyn Abreu
  • Yield: 4-6 servings 1x
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Description

A delicious version of Asian-style orange chicken and ginger garlic green beans made with wholesome ingredients. It’s like Chinese take-out, but without the corn syrup and MSG!


Ingredients

Scale

Orange Sauce:

  • 3/4 cup freshly squeezed or all-natural orange juice
  • 1/4 cup Apple Cider Vinegar or rice vinegar
  • 3–4 tablespoons Honey or other sweetener of choice (more or less, to taste)
  • 3 tablespoons Low Sodium Soy Sauce, if gluten-free use Gluten-Free Tamari, or Soy & Gluten Free Coconut Aminos
  • 1 tablespoon finely minced garlic (1 to 2 teaspoons of garlic powder)
  • 1/2 tablespoon orange zest (grated from the outer orange peel of 1 medium orange)
  • 1/2 teaspoon freshly grated ginger (1/4 teaspoon if using ground ginger)
  • 1/2–2 teaspoons Sriracha, to taste (use greater amount if you like it more for spicy)
  • 4 tablespoon water mixed with 2 tablespoons Corn Starch (or all-purpose flour)
  • salt and pepper, to taste

Chicken:

  • 2 lbs. boneless & skinless chicken breasts or thighs, cut into 1-inch bite-size pieces (thighs are a little more tender and juicy in this recipe)
  • salt and pepper
  • 1 cup Corn Starch
  • 2–3 beaten eggs
  • Cooking oil to coat bottom of pan Avocado Oil, Coconut Oil, or vegetable oil
  • chopped green onions and sesame seeds for sprinkling on top, optional
  • steamed rice or quinoa to serve with, about 1 cup per person (optional)

Ginger Garlic Green Beans:

  • 1/2 tablespoon butter (regular or dairy-free) or cooking oil
  • 1 12 oz. bag of frozen whole green beans
  • 1 large garlic clove, minced
  • 1–2 teaspoons peeled ginger root, minced

Instructions

Orange Sauce:

  1. In a medium saucepan, combine orange juice, vinegar, honey (if you don’t like a lot of sweetness, start with less and add more to taste) soy sauce, garlic, orange zest, grated ginger, and sriracha (it’s very spicy. I suggest starting with less and adding more to taste.) Place saucepan on the stove over medium-high heat, stirring often. Taste and adjust sweetness and spices, to taste. Mix water and cornstarch together and add to the saucepan. Stir over medium-high heat until sauce thickens. Remove from heat and set aside for later.

Chicken:

  1. Cut your chicken breasts or thighs into bite-sized pieces (about 1-inch thick) and season the cut pieces with salt and pepper. Crack 2 eggs in a medium sized bowl and lightly beat with a fork. Set aside. You may need to add a third egg later, if you run out.
  2. Meanwhile, drizzle oil into a large frying pan, enough to lightly coat the bottom and set on the stove over medium-high heat. Place 1 cup of cornstarch into a gallon sized baggie or medium bowl. Place cut and seasoned chicken pieces into cornstarch and shake or toss to coat. Place cornstarch-coated chicken pieces into the egg mixture, lightly coat, and then spread chicken pieces out into a single layer in the hot frying pan. Be careful not to overcrowd; You will have to cook a few batches.
  3. Cook chicken for 2-3 minutes per side, until lightly browned and cooked thoroughly. Remove chicken pieces to a paper towel lined plate and repeat the process with remaining batches, adding a little more oil in between if needed. When all of the chicken is cooked, drain the pan and wipe clean, if needed.
  4. Place cooked chicken back into the pan and cover with the orange sauce. Put the skillet back onto the stove over medium-high heat and bring sauce to a simmer. Toss chicken in the sauce to coat. Remove from heat and top with sesame seeds and chopped green onion. Serve with ginger garlic green beans and rice or quinoa.

Ginger Garlic Green Beans:

  1. Into a large skillet, heat butter or oil over medium-high heat. Place the frozen green beans into the hot pan, along with minced garlic and ginger. Turn the heat up to high and use tongs to continuously flip green beans in the pan to evenly cook. You want to cook these over high heat so that the water from the frozen green beans evaporates quickly and they don’t get soggy. Cook for 4-5 minutes, or until green beans are heated through.
  • Category: Meal, Chicken, Gluten Free
  • Cuisine: Asian

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

 

January 12, 2016

How to Make Asian Dumplings

This tutorial will teach you how to make asian dumplings from scratch!

Screen Shot 2016-01-12 at 7.59.26 PM
Hey, friends! I recently had the pleasure of partnering with Skillshare to create a cooking tutorial for how to make Asian-style dumplings from scratch! I’m usually very camera shy, so I’m surprised at myself for taking on such a feat! I decided to take the challenge because I knew it would give me the opportunity to work on my fear of public speaking…well, that is if you’d refer to a couple of camera men as the “public.” 😜 If you, like me, are more visual and would like to take the class, along with a plethora of other classes on cooking, design, photography, or whatever your interests may be, you can sign up for a free 30-day trial at Skillshare by clicking HERE.

If you’re coming from the SkillShare class, you can download a pdf with all of the recipes HERE.

Asian Style Dumplings 101 | Homemade wrappers (gf recipe also included!), potstickers, dumpling soup, and more!
Dumplings are popular in almost every culture. Whether it’s chicken and dumplings in the southern U.S., pierogies in Eastern Europe, gnocchi in Italy, momos in Nepal, samosas in India, or gyoza in Japan, you can usually find some sort of dumpling dish in each country. They can be sweet or savory, boiled or fried, and even filled with fruit, meat, or vegetables, like samosas, or left plain, like gnocchi. Being from in Hawaii, I have a soft spot for Asian food, so I’d like to share with you my recipe for Asian style dumplings…athough I also have a delicious recipe for Chicken and Dumplings here on the blog! 😋…

Read More

September 18, 2015

Simple Teriyaki Salmon Bowl

Simple teriyaki salmon bowl served with garlic sautéed asparagus. Makes a quick and healthy dinner for any day of the week!

Teriyaki Salmon Bowl with Garlic Sautéed Asparagus
One thing I’ve tried to do since my children were very little is introduce them to new foods and flavors. When I was younger, I wasn’t the most adventurous eater. I didn’t like to try new things and I certainly didn’t like to eat vegetables. Thankfully, that changed as I got older and especially after having children. I mean, how was I supposed to get my children to eat their broccoli when I didn’t want to eat it myself?

I remedied the vegetable issue by making them as tasty as possible. I don’t know about you, but I truly dislike soggy, steamed vegetables, so I don’t use those frozen “steam-in-the-bag” veggies for their intended purpose. First of all, I have issues with heating anything in a plastic bag, but regardless, the finished product is usually a sad excuse for a vegetable, in my opinion….

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March 20, 2015

Breakfast Fried Rice

Breakfast Fried Rice | A delicious gluten-free breakfast dish! Any protein of your choice can be added as well!
Growing up in Hawaii, it was very typical to eat rice with just about every meal. For breakfast we may have fried smoked sausage, scrambled eggs, and rice, or an omelet with rice. There was even spam musubi, which is a block of rice topped with a slice of fried spam, and wrapped with seaweed (like sushi!) Spam is really big in Hawaii. I know that probably sounds a bit gross and very unhealthy to you.. Just do me a favor, next time you find yourself in Hawaii, try it and let me know what you think! It’s a must-try local food!

Anyway, back to the recipe. Some mornings, my dad would cook up a big batch of fried rice with bacon or any leftover meat we had in the fridge. He never followed recipes, he just cooked by taste. Even thought it would be different each time, it always tasted amazing! It’s truly a comfort food for me. It reminds me of my childhood:) Do you have any dishes that bring back childhood memories?

Breakfast Fried Rice | A delicious gluten-free breakfast dish! Any protein of your choice can be added as well!
Making fried rice is a lot like making a salad. You just need the basic ingredients and then can customize it by adding whatever else you have on hand.

This is my basic fried rice. I usually don’t measure (I cook a lot by taste) so some of the ingredients have a range where you can adjust it according to your preference. You can add extra veggies or a protein too, whether it be tofu, chicken, or shrimp. One of my favorites is Bacon Fried Rice. I included the recipe below!

Breakfast Fried Rice | A delicious gluten-free breakfast dish! Any protein of your choice can be added as well!
I begin by sautéing the onions and garlic in some butter to bring out their flavor. You can use butter/ghee, refined coconut oil, or any oil of your choice. I say refined because it doesn’t have the coconut flavor, plus it can withstand a higher temperature than extra virgin coconut oil. However, if you just love that coconut flavor, feel free to use extra virgin coconut oil.

Breakfast Fried Rice | A delicious gluten-free breakfast dish! Any protein of your choice can be added as well!
After the onions and garlic have softened, mix in the rice and break up any large clumps. Add peas and thoroughly combine with the rice and onions.

Breakfast Fried Rice | A delicious gluten-free breakfast dish! Any protein of your choice can be added as well!
Breakfast Fried Rice | A delicious gluten-free breakfast dish! Any protein of your choice can be added as well!
Push the rice off to one side of the pan and add the beaten eggs to the open skillet. Stir the eggs and cook until fluffy. Mix the egg in with the rice mixture. 

Pour in the soy sauce, sesame oil, and season with pepper. Add salt only if needed. Soy sauce tends to have lots of sodium. 

Breakfast Fried Rice | A delicious gluten-free breakfast dish! Any protein of your choice can be added as well!
Top with a fried egg, chopped green onion, and serve. You can also drizzle a little sriracha sauce on top, if you like it spicy! Enjoy, friends!

Breakfast Fried Rice | A different but delicious way to eat bacon and eggs!
Try this fried rice variation with bacon! It’s a complete breakfast in one pan!

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Breakfast Fried Rice


★★★★★

5 from 1 reviews

  • Author: Joscelyn Abreu
  • Total Time: 30 mins
  • Yield: 3-4 servings 1x
Print Recipe
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Description

Fried rice makes a delicious and hearty, gluten-free breakfast. It’s also a great option when wanting to change up the menu a bit. Bacon Fried Rice variation below.


Ingredients

Scale

Fried Rice:

  • 3 tablespoons grass-fed butter/ghee or refined coconut oil
  • 1 cup chopped onion
  • 2–3 garlic cloves, minced
  • 6 cups day-old cooked brown or white rice
  • 1 cup frozen peas
  • 3 eggs, beaten
  • 5–6 tablespoons gluten-free soy sauce or tamari, to taste
  • 1–2 tablespoons sesame oil, to taste
  • 1/4–1/2 teaspoons pepper, to taste
  • salt, as needed
  • chopped green onion
  • 8–12 oz. uncured bacon or turkey bacon, optional

Fried Eggs:

  • refined coconut oil or butter/ghee
  • whole eggs, 1 per person
  • salt
  • pepper

Instructions

Fried Rice

  1. In a large pan or wok, sauté chopped onion in butter over medium heat for 2-3 minutes. Add minced garlic and continue to cook for 2-3 more minutes, or until onion is soft and translucent. Stir in rice and break up large chunks. Add frozen peas and stir until well incorporated. Push rice to one side of the pan and add beaten eggs. Scramble eggs, stirring often and cook until fluffy. Mix eggs in with the rice. Pour soy sauce and sesame oil evenly over the rice and mix together. Turn heat up to medium-high and fry rice until any remaining liquid has evaporated and rice is hot and steamy. Season with pepper and add salt, if needed. Remove from heat.

Fried Eggs

  1. Heat a small pan over medium heat. When hot, add oil/butter and move pan around to evenly coat the bottom. Crack a whole egg into the hot pan and reduce heat to medium-low. Season with salt and pepper. You can partially cover the pan with a lid if you like the top of the egg cooked too. Cook for a few minutes, until the yolk is done to your liking. Remove the egg to a plate and repeat the process for the remaining eggs.
  2. Distribute fried rice into bowls and top with fried egg and chopped green onion. Serves 3-4

Bacon Fried Rice

  1. In a large pan, cook your bacon according to package directions. Remove bacon and drain grease, reserving 1-2 tablespoons. Cook onion in bacon grease over medium heat for 2-3 minutes. Add minced garlic and continue to cook for 2-3 more minutes, or until onion is soft and translucent. Stir in rice and break up large chunks. Add frozen peas and stir until well incorporated. Push rice to one side of the pan and add beaten eggs. Scramble eggs, stirring often and cook until fluffy. Mix eggs in with the rice. Pour soy sauce and sesame oil evenly over the rice and mix together. Turn heat up to medium-high and fry rice until any remaining liquid has evaporated and rice is hot and steamy. Chop or crumble bacon and mix into the rice. I add about 2-3 pieces per person/serving. Season with pepper and add salt, if needed. Remove from heat and distribute into bowls. Top with fried egg and chopped green onion. Serves 3-4.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Breakfast
  • Cuisine: Asian

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

 

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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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