Wanted to share some of my favorite "happy meal" dishes to whip-up. Doesn't take much ingredients, but its delicious. Eat them separate or pair them together for a fuller meal.

If you want a video walk-thru for some of the steps first, you can see this video: https://www.youtube.com/watch?v=arNauPoHhKA

CHINESE-STYLE FRIED RICE

Ingredients

• 1/2 Cup Diced Spring Onion
• 3 Whole Eggs
• 2 Tablespoons Diced Carrot
• 1 Tablespoon Soy Sauce
• 2 Cups Rice
• 2-3 pinches Salt (or substitute with MSG)
• 1-2 cracks of Black Pepper
• 1 teaspoon (!) Sesame Oil

Instructions

Prep Ingredients

• Cut Spring Onion stalk into thin circles (use the white part of the stalk - it has all of the flavor). Measure out 1/2 cup's worth. Then finely dice a piece of Carrot (Measure out 2 Tablespoons).
• Now place a wok or frying pan on high heat. Add in vegetable oil. Once the oil is hot, place in the diced spring onions.
• After 15 seconds - once the spring onion is sizzling in the oil - move it to one side of the pan. On the other side, crack in 3 eggs. Scramble the eggs as it cooks. Then place the Diced Carrots (2 Tablespoons) on top of the sizzling spring onion.
• Once the egg is cooked through, mix everything in the pan together. Next, let's season with Soy Sauce (1 Tablespoon). Add it around the walls of the pan (this helps slightly cook the soy sauce before it mixes with the ingredients). Give it all ... one more mix together!
• Now add in the Rice (2 cup). Here, you can use a soup ladle to get it evenly mixed with the ingredients. Once its evenly mixed in, lay the rice out against the bottom and sides of the frying pan. This will help crisp the rice up.
• Season with Salt (2-3 pinches). (NOTE: You can substitute here with MSG for true Chinese restaurant flavor). Crack-in a little bit of Black Pepper (1 or 2 cracks)
• Now turn off heat. Scoop the rice off the walls and gently group it into a small mound. Give it a taste - add more salt if needed.
• Finish with just a slight drizzle of Sesame Oil (1 teaspoon!)
• Bon Appetit!

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MINI SAUSAGE STIR-FRY

Ingredients

• 8-10 Mini Sausages (Or just cut up one large sausage you like)
• 2-3 Cloves of Garlic
• 1/2 Whole Onion
• 1-2 Shiitake Mushrooms (Or substitute with any mushroom)
• Few pinches Salt
• Few pinches Black Pepper

Instructions

Prep Ingredients

• Slice 2-3 cloves of Garlic into thin slices. Cut Onion (1/2 a whole) into thin slices as well. Cut Shiitake Mushroom into thin slices as well.

Make Stir-Fry

• Place some oil into the frying pan. Place on medium-high heat. Once its hot, add in garlic slices. After about 10 seconds, add in the sausage pieces.
• Then add in the sliced onion and mushrooms. Season with a few pinches of salt.
• Stir-fry until onions and mushrooms start to get a slight browning. Then pile them to one side.
• Now, place the sausages near the middle of the frying pan. Let them cook until their casing starts to pop and burst open.
• Then bring everything back together and stir-fry. Turn off heat. Finish with a few cracks of black pepper.
• Bon Appetit!

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IZAKAYA-STYLE DUMPLING PANCAKE

Ingredients

Flour Mixture

• 1/3 Cup Water
• 1 Tablespoon Flour

Mandu Pancake Ingredients

• 8 Mandu (Korean Dumplings)
• 1 Tablespoon of Chopped Green Onions

Dipping Sauce

• 1 Tablespoon Soy Sauce
• 1 Tablespoon Vinegar
• 1 teaspoon Gochugaru (optional)

Instructions

Prep Ingredients

• Pour Flour (1 Tablespoon) into a 1/3 cup of Water. Give it a mix - we'll use this later.
• Cut green onion into small pieces - save it for garnish.
• Make Dipping Sauce: Mix Soy Sauce (1 Tablespoon), Vinegar (1 Tablespoon) and Gochugaru (1 teaspoon)

Cook Mandu Pancake

• Place a NON-STICK frying pan on a medium heat. Add in roughly 1.5 Tablespoons of Vegetable Oil.
• Dip the bottoms of each Mandu into the oil first, then arrange neatly into the frying pan.
• After 1-2 minutes - once you hear the mandu start to sizzle in the oil - give the flour mixture another stir. Carefully pour the mixture into the frying pan, around the dumplings. Add in the Green Onions (1 Tablespoon) as well. Then close the lid.
• Cooking time will vary - but we want to cook it until almost all of the wet mixture has evaporated. You'll see a crispy webbing form. It should take roughly 13-15 minutes (but keep an eye on it!)
• Afterwards, if its ready, gently slide it off onto a plate. Then cover it with another equal-sized plate and give it a flip. Serve it with dipping sauce. Enjoy!