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June 2025
Home2025
RECIPES
June 19, 2025 by Gramless
20

Fried Rice Balls

fried rice balls

Servings

12-15 Rice Balls

Prep Time

30 minutes

Cooking Time

20 minutes

Chill-Time

Chill Time

1–2 hours

Ingredients:

  • 2 cups cooked risotto (preferably chilled)
  • 1 cup shredded mozzarella (or small cubes for stuffing)
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • ½ cup all-purpose flour
  • 1 cup breadcrumbs (panko or Italian-style)
  • 2 large eggs, beaten (for coating)
  • Vegetable oil (for deep-frying)
  • Optional: peas, ham, or cooked sausage (for stuffing)

Instructions

  • Chill the risotto: Use cold, firm risotto—it holds together better. If freshly made, refrigerate for 1–2 hours.
  • Shape the balls: Take about 2 tablespoons of risotto, flatten in your hand, place mozzarella in the center, enclose and shape into a ball.
  • Set up breading station: Prepare bowls with flour, beaten eggs, and breadcrumbs.
  • Bread the balls: Roll each ball in flour, dip in egg, then breadcrumbs. Repeat egg and breadcrumb step for extra crispiness.
  • Heat oil: In a deep pan, heat oil to 170–180°C (340–355°F).
  • Fry the rice balls: Fry in batches until golden brown and crisp (about 3–4 minutes).
  • Drain and serve: Place on paper towels. Serve hot with marinara sauce or aioli.

Nutritional Facts (Per Rice Ball)

Nutrient

Amount

Calories

~110–130 kcal

Protein

~3–5 g

Carbohydrates

~13–15 g

Sugars

~ <1 g

Fat

~5–7 g

Saturated Fat

~2–3 g

Cholesterol

~15–20 mg

Dietary Fiber

~0.5–1 g

Sodium

~180–250 mg

Calcium

~60–80 mg

Iron

~0.5–1 mg

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RECIPES
June 19, 2025 by Gramless
6

Beef & Mushroom Stir-Fry with Green Beans and Rice

Beef & Mushroom Stir-Fry with Green Beans and Rice

Servings

4 servings

Prep Time

15 minutes

Cooking Time

20 minutes

Calories

550 kcal

Ingredients for the Salad:

  • 450 g (1 lb) beef sirloin or flank steak, thinly sliced
  • 2 tbsp soy sauce (low-sodium recommended)
  • 1 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tsp sesame oil
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 200 g (7 oz) green beans, trimmed
  • 200 g (7 oz) mushrooms (shiitake, cremini, or button), sliced
  • 1 small onion, thinly sliced
  • Salt and pepper to taste
  • Optional: sesame seeds or green onions for garnish

Ingredients For the Rice:

  • 1 cup jasmine or basmati rice
  • 2 cups water
  • Pinch of salt

Instructions

  • In a bowl, mix sliced beef with soy sauce, cornstarch, and sesame oil. Let it marinate for 10–15 minutes.
  • Rinse rice under cold water until clear. Combine rice, water, and a pinch of salt in a pot. Bring to a boil, then cover and simmer for 15 minutes. Turn off the heat and let it steam, covered, for another 5 minutes. Fluff with a fork.
  • Heat 1 tbsp oil in a large skillet or wok over high heat. Sear the marinated beef for 1–2 minutes per side until browned. Remove and set aside.
  • Add the remaining oil to the pan. Stir-fry onions, green beans, and mushrooms for 3–5 minutes until tender-crisp.
  • Add garlic and ginger, cook for 30 seconds. Return the beef to the pan, add oyster sauce and hoisin sauce. Toss everything to combine and heat through. Adjust seasoning if needed.
  • Plate the stir-fry over a side of rice. Garnish with sesame seeds or sliced green onions if desired.

Nutritional Facts (Per Serving)

Nutrient

Amount

Calories

~450–500 kcal

Protein

~35–40 g

Carbohydrates

~50–55 g

Sugars

~5–7 g

Total Fat

~18–22 g

Cholesterol

~70–90 mg

Saturated Fat

~5–7 g

Dietary Fiber

~4–5 g

Sodium

~800–950 mg

Calcium

~40–60 mg

Iron

~3.5–4.5 mg

Potassium

~650–750 mg

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RECIPES
June 6, 2025 by Gramless
23

Thai Prawn Salad with Rice

Thai Prawn Salad with Rice

Servings

2 servings

Prep Time

20 minutes

Cooking Time

00 minutes

Calories

475 kcal

Ingredients For the Salad:

  • 250g cooked prawns, peeled and deveined
  • 1 cup shredded red cabbage
  • 1 carrot, julienned or grated
  • 1/2 red bell pepper, thinly sliced
  • 1/2 cucumber, julienned or thinly sliced
  • 2 spring onions, finely chopped
  • 2 tbsp fresh coriander (cilantro), chopped
  • 1 tbsp mint leaves (optional)
  • 1 red chili, finely sliced (optional)
  • 2 tbsp roasted peanuts or cashews (for garnish)

Ingredients For the Rice:

  • 1 cup jasmine or basmati rice
  • 2 cups water
  • Pinch of salt

Ingredients For The Thai Dressing:

  • 2 tbsp lime juice
  • 1 tbsp fish sauce (or soy sauce for vegetarian)
  • 1 tsp brown sugar or honey
  • 1 tbsp sesame oil or neutral oil
  • 1 garlic clove, minced
  • 1 tsp grated ginger
  • Optional: 1 tsp chili flakes or sriracha for heat

Instructions

1. Cook the Rice

Rinse the rice thoroughly. Combine with water and salt in a saucepan. Bring to a boil, then simmer (covered) for 12–15 minutes. Let sit off heat for 5 minutes, then fluff with a fork.

2. Prepare the Salad

In a large bowl, combine the cabbage, carrot, bell pepper, cucumber, spring onions, coriander, mint, and chili. Add the prawns and toss gently.

3. Make the Dressing

In a small bowl, whisk together lime juice, fish sauce, sugar, sesame oil, garlic, ginger, and chili (if using).

4. Assemble the Bowl

Place a scoop of rice in each bowl. Top with the prawn salad mixture. Drizzle the dressing over the top.

5. Garnish & Serve

Sprinkle with roasted peanuts or cashews and extra herbs. Serve immediately, chilled or at room temperature.

Tips

  • Use cold rice for a refreshing contrast
  • Swap prawns with tofu or grilled chicken for variation.
  • Add mango slices for a sweet tropical twist.

Nutritional Facts (Per Serving)

Nutrient

Amount

Calories

~450–500 kcal

Protein

~30–32 g

Carbohydrates

~45–50 g

Sugars

~6–8 g

Fat

~18–20 g

Saturated Fat

~3–4 g

Fiber

~5–6 g

Sodium

~800–1000 mg

Calcium

~80–100 mg

Iron

~2–3 mg

Potassium

~600–700 mg

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