Mustard Potato Salad

Got this recipe/idea from my friend Stacey’s step mom. I was informed by my two Cajun friends Stacey & Lori that when you make gumbo, you have to serve it with mustard potato salad. So I got the recipe via text from Stacey of what her step mom puts in hers and added and adjusted a few things to make it my own (of course). So you can do this with gumbo, or just by itself. It’s good either way!

So I started by boiling 6 eggs for about 15 minutes

once the eggs are boiled, I drained them and then placed them in a bowl and submerge the eggs in cold water and placed them in the fridge until I was ready to peel them

Then I peeled 5 red potatoes and rinsed them

Then I cut them into bit size chunks

then I placed them in a pot and filled it with water and brought the water to a boil and boiled the potatoes (for about 15-20 minutes) until they were firm, but not hard, and not mushy.

Then I drained them

Then I grabbed  a large bowl and placed the drained potatoes in the bowl

Then I grabbed the eggs I boiled before

peels them and then chopped them up

then added them to the bowl with the potatoes

Now chop up 1/2 a red onion, small dice

add to the bowl with the potatoes and eggs

Now I have done this recipe before with sweet pickles, but I LOVE dill pickles so this time I did it with dill pickles

first, added a little pickle juice (about a tbsp)

I used 3 stacker pickles and chopped them small

Then added them to the boil with the potatoes, eggs and onion

Then I added the following:
2 kinds of Cajun/creole seasoning because I LOVE Cajun/Creole seasoning
Miracle Whip
Yellow mustard
Salt
Pepper

First I added about 3/4-1 Cup of Miracle Whip (I knew this recipe was good because the recipe called for Miracle whip, I know most people like their potato salad with Mayonnaise, My mom, and grandma always made their potato salad with miracle whip, and that how I make mine and like it)

Now add the mustard (about a tbsp)

Now add the pepper, I added a lot. As I LOVE pepper. I didn’t measure but if I were to guess I would say about 1 tsp

Then add in the Cajun/Creole seasoning and I did about 1/2 tsp each

Stir everything together and add 1/8 a tsp of salt. I did very little because the Cajun/Creole seasonings are pretty salty. Taste the salad for the seasonings and add more if needed.

So my mom would also sprinkle paprika over her potato salad when it was all done, so I decided to do the same so I went with smoked paprika to add a little extra flavor


So cover the salad and put it in the fridge and let it chill for a couple hours. Then serve either with gumbo or with whatever you want! Either way its yummy!

Here’s the recipe:

6 eggs, boiled
5 red potatoes, peeled and boiled

start by boiling 6 eggs for about 15 minutes

once the eggs are boiled, drain them and then place them in a bowl and submerge the eggs in cold water and place them in the fridge until ready to peel them

peel 5 red potatoes and rinse them, cut them into bit size chunks
place them in a pot filled with water and bring the water to a boil and boil the potatoes (for about 15-20 minutes) until they were firm, but not hard, and not mushy.
Then drain them
Grab a large bowl and place the drained potatoes in the bowl

peel eggs and chop them up
then add them to the bowl with the potatoes
Now chop up 1/2 a red onion, small dice

add to the bowl with the potatoes and eggs

add a little pickle juice (about a tbsp)

I used 3 stacker pickles and chopped them small
Then add them to the boil with the potatoes, eggs and onion

Then add the following:
2 kinds of Cajun/creole seasoning
Miracle Whip
Yellow mustard
Salt
Pepper

First add 3/4-1 Cup of Miracle Whip
Now add the mustard (about a tbsp)
add the pepper, about 1 tsp
Then add in the Cajun/Creole seasoning and I did about 1/2 tsp of each

Stir everything together and add 1/8 a tsp of salt. Taste the salad for the seasonings and add more if needed.

sprinkle the top of the salad with smoked paprika to add a little extra flavor, about a tsp

cover the salad and put it in the fridge and let it chill for a couple hours. Then serve either with gumbo or with whatever you want! Either way its yummy!

Mediterranean Quinoa Salad

This is my favorite Quinoa Salad Recipe

2 cups water
1 cup rainbow quinoa

1/3 cup red wine vinegar
1/4 cup olive oil
1 small red onion, diced
1 red pepper, diced
2-4 Roma tomatoes, chopped

1/2 cup kalamata olives, cut in half (I probably add more than this, as I LOVE Olives)
6 oz crumbled feta cheese
1/2 cup chopped fresh cilantro
1 tsp salt
freshly ground pepper, to taste
Juice of one lemon

Start by rinsing the quinoa. I place mine in a small strainer and the strainer in a medium bowl, and then I filled the bowl with water with the strainer inside the boil and quinoa in the strainer. Then shake the quinoa in the water and rinse it, then I empty the water and refill it until the water is pretty much clear. (You don’t have to do this, I just do)

Now bring a pot of 2 cups of water to a boil, and add the quinoa

Reduce to a simmer and cook for 15-20 minutes or until water is absorbed in quinoa.

When the water has been absorbed by the quinoa, fluff it with a fork and set it aside and let it cool for 5 minutes

Now add the quinoa to a medium sized bowl and add the oil and vinegar and let the quinoa come to room tempature

Add onion, tomatoes,

red pepper, olives,

cilantro,

and salt

and pepper.

Stir gently.

Add feta cheese

and gently combine.

Chill for 2 hours or longer to let flavors combine. Squeeze lemon juice over salad right before serving it makes it taste even better!

Here is the recipe for you:
2 cups water
1 cup rainbow quinoa
1/3 cup red wine vinegar
1/4 cup olive oil
1 small red onion, diced
1 red pepper, diced
2-4 Roma tomatoes, chopped
1/2 cup kalamata olives, cut in half (I probably add more than this, as I LOVE Olives)
6 oz crumbled feta cheese
1/2 cup chopped fresh cilantro
1 tsp salt
freshly ground pepper, to taste
Juice of one lemon

Start by rinsing the quinoa. I place mine in a small strainer and the strainer in a medium bowl, and then I filled the bowl with water with the strainer inside the boil and quinoa in the strainer. Then shake the quinoa in the water and rinse it, then I empty the water and refill it until the water is pretty much clear. (You don’t have to do this, I just do)

Now bring a pot and 2 cups of water to a boil, and add the quinoa

Reduce to a simmer and cook for 15-20 minutes or until water is absorbed in quinoa.

When the water has been absorbed by the quinoa, fluff it with a fork and set it aside and let it cool for 5 minutes

Now add the quinoa to a medium sized bowl and add the oil and vinegar and let the quinoa come to room tempature

Add onion, tomatoes,pepper, olives, cilantro, and salt and pepper.

Stir gently. Add feta cheese and gently combine.

Chill for 2 hours or longer to let flavors combine. Squeeze lemon juice over salad right before serving it makes it taste even better!

Sesame Chicken Salad

I love, love this salad. It is my favorite salad right now. I could drink the dressing, it’s so good, and the recipe is by my most favorite blogger, Pioneer Woman!

2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper
Olive Oil, for cooking

Dressing:
2/3 cups Olive Oil
1/4 cup Soy Sauce
1/4 cup Rice Wine Vinegar
2 cloves Garlic, chopped

2 Tablespoons pickled ginger, chopped
1 teaspoon Toasted Sesame Oil
2 Tablespoons Brown Sugar
Pinch Of Crushed Red Pepper Flakes

For Salad:
1 package (10 Ounces) Mixed Greens
1/2 whole Red Onion, Sliced Very Thin
1 cup Red Grape Tomatoes, Halved
1 can Mandarin Oranges, drained
Sesame Seeds

Start with the dressing and you can either put everything in a blender or use a hand blender like I did.

So start with the olive oil

(I add everything to a large mason jar)

then add the soy sauce

vinegar

garlic, ginger, sesame oil,

brown sugar,

and crushed red pepper flakes

Grad your hand blender and blend everything until completely emulsified.

(by the way, it looks like a ton of dressing because I ALWAYS make a double batch of this dressing when I make it, as I LOVE it and I drown my salad in it and then the next day I want leftovers, But the recipe I am posting is for one batch).

Now taste the dressing and adjust to your taste

Now grab a medium pan and heat it to medium high heat and coat the bottom of the pan with oil and then grab the chicken breasts and salt and pepper both sides of the chicken.

Add chicken the pan

and cook the chicken on both sides over medium heat until it has nice color on the surface and is totally cooked through, about 10 minutes. Remove from heat, allow to rest for 5 minutes, and cut into cubes.

Place the cubed chicken into a bowl and pour 1/3 of the dressing over it, tossing to coat.

then sprinkle sesame seeds over the chicken and toss so that the seeds stick to the chicken. Add more seeds if you like a lot.

To assemble the salad, place the salad greens, in a large bowl

then add the sliced onion,

then add the halved tomatoes

mandarin oranges (I added a little bit more of sesame seeds as well)

Now grab a bowl for yourself and place desired amount of salad in the bowl

top with desired amount of chicken

and then pour desired amount of dressing (a LOT) over your salad

and pig out!

Recipe:

2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper
Olive Oil, for cooking

Dressing:
2/3 cups Olive Oil
1/4 cup Soy Sauce
1/4 cup Rice Wine Vinegar
2 cloves Garlic, chopped

2 Tablespoons pickled ginger, chopped
1 teaspoon Toasted Sesame Oil
2 Tablespoons Brown Sugar
Pinch Of Crushed Red Pepper Flakes

For Salad:
1 package (10 Ounces) Mixed Greens
1/2 whole Red Onion, Sliced Very Thin
1 cup Red Grape Tomatoes, Halved
1 can Mandarin Oranges, drained
Sesame Seeds

Start with the dressing and you can either put everything in a blender or use a hand blender like I did.

So start with the olive oil (I add everything to a large mason jar) then add the soy sauce, vinegar, garlic, ginger, sesame oil, brown sugar, and crushed red pepper flakes

Grad your hand blender and blend everything until completely emulsified.

Now taste the dressing and adjust to your taste

Now grab a medium pan and heat it to medium high heat and coat the bottom of the pan with oil and then grab the chicken breasts and salt and pepper both sides of the chicken.
Add chicken the pan and cook the chicken on both sides over medium heat until it has nice color on the surface and is totally cooked through, about 10 minutes. Remove from heat, allow to rest for 5 minutes, and cut into cubes.

Place the cubed chicken into a bowl and pour 1/3 of the dressing over it, tossing to coat.
then sprinkle sesame seeds over the chicken and toss so that the seeds stick to the chicken. Add more seeds if you like a lot.

To assemble the salad, place the salad greens, in a large bowl, then add the sliced onion, then add the halved tomatoes, mandarin oranges (I added a little bit more of sesame seeds as well)

Now grab a bowl for yourself and place desired amount of salad in the bowl, top with desired amount of chicken and then pour desired amount of dressing (a LOT) over your salad

and pig out!

My Go-to Cucumber Salad

I LOVE Cucumbers! LOVE LOVE LOVE!

I love Cucumber salad! I could eat cucumbers EVERY day of my life! I really could! They never get old to me!

So whenever I make cucumber salad this recipe is the one I think of:

On the blog post where I got the recipe the original name for it is called “Kelsie’s awesome cucumber salad

So you will need:

The original recipe is a larger batch, I adjusted the recipe a little to make it my own
3- 4 large cucumbers, peeled and sliced thick, or thin (I did them thick)


2 medium tomatoes, chopped
1/2 medium red onion, diced

For the Dressing:

In a small bowl whisk together all the dressing ingredients.


1/2 cup cider vinegar


4 Tablespoons canola oil


2-3 Tbsp honey, (If you want it to taste sweeter, add more honey)


1 tsp celery salt


1 tsp dried basil


1 tsp ground mustard


1 tsp garlic powder


salt (to taste)


1/2 tsp dried oregano


few dashes of cayenne pepper

Now for the salad:

Place the cucumbers in a large bowl

 

Then add the onion

then the tomatoes

then pour the dressing you made over the cucumbers, onion, and tomatoes

Toss everything together

I feel like the longer the cucumbers sit in the dressing, the better it is. I’ve even let it sit overnight and tossed it a few times and it kind of pickled the cucumbers and the flavors were amazing! I’ve tried it right after I made it, without letting it sit and it’s still good, but I think it’s even better if it sits longer.

So if you are in a hurry, then mix everything together and eat it. If you have an hour, then let the salad chill in the fridge for an hour or 30 minutes. If you can let it sit overnight, I recommend letting it sit.

Recipe:
3- 4 large cucumbers, peeled and sliced thick, or thin (I did them thick)
2 medium tomatoes, chopped
1/2 medium red onion, diced

For the Dressing:
In a small bowl whisk together all the dressing ingredients.
1/2 cup cider vinegar
4 Tablespoons canola oil
2-3 Tbsp honey, (If you want it to taste sweeter, add more honey)
1 tsp celery salt
1 tsp dried basil
1 tsp ground mustard
1 tsp garlic powder
salt (to taste)
1/2 tsp dried oregano
few dashes of cayenne pepper

Now for the salad:
Place the cucumbers in a large bowl
Then add the onion
then the tomatoes
then pour the dressing you made over the cucumbers, onion, and tomatoes

Toss everything together

I feel like the longer the cucumbers sit in the dressing, the better it is. I’ve even let it sit overnight and tossed it a few times and it kind of pickled the cucumbers and the flavors were amazing! I’ve tried it right after I made it, without letting it sit and it’s still good, but I think it’s even better if it sits longer.

Crunchy Asian salad with asian dressing

Got the inspiration for this recipe from here, I LOVE her blog! Love the pictures she takes! Inspires me to cook and she inspires me to want to cook all her recipes…

dressing: (I doubled the recipe, I will post the original recipe, but my recipe in the pictures is X2)

1/4 cup rice wine vinegar
1 teaspoon pickled ginger, chopped
2 tablespoons soy sauce
1 tablespoon honey (you can add more, if you want your dressing sweeter)
3 tablespoons toasted sesame oil
1/4 cup vegetable oil
Salad:
6 cups baby spinach leaves, washed and chopped up (you don’t have to chop them up, I like them chopped up)
1 large carrot, shredded
1 red bell pepper, sliced
1/4 red onion, sliced
1/2 pound sugar snap peas
1 large cucumber,sliced
1 tablespoon sesame seeds, toasted

for the dressing

Grab a mason jar and add in ingredients for dressing

rice wine vinegar

Chopped pickled ginger

Soy Sauce

Then add in honey and sesame oil

Then add in vegetable oil

You can put everything in a jar and screw lid on and shake up the dressing really well. Or what I did was (first transferred my dressing to a bigger jar) grabbed my hand mixer and blended everything together.

(I doubled the recipe, because this dressing is SO good to me, I could drink it)

Now for the salad:
Bring a pot of water to a boil, add the sugar snap peas

boil for about 5 minutes,

Drain, then add peas to ice bath (to stop the cooking), drain again and set aside.

Grab a big bowl to assemble the salad
Add spinach

Add the shredded carrot and red bell pepper

then add the sliced onion

Then add cucumbers

Toss everything together

portion out desired amount of salad in a bowl for yourself and add desired amount of dressing

Sprinkle toasted sesame seeds over the salad

Recipe

Dressing: (I doubled the recipe, I will post the original recipe, but my recipe in the pictures is X2)

1/4 cup rice wine vinegar
1 teaspoon pickled ginger, chopped
2 tablespoons soy sauce
1 tablespoon honey (you can add more, if you want your dressing sweeter)
3 tablespoons toasted sesame oil
1/4 cup vegetable oil
Salad:
6 cups baby spinach leaves, washed and chopped up (you don’t have to chop them up, I like them chopped up)
1 large carrot, shredded
1 red bell pepper, sliced
1/4 red onion, sliced
1/2 pound sugar snap peas
1 large cucumber, sliced
1 tablespoon sesame seeds, toasted
for the dressing

Grab a mason jar and add in ingredients for dressing
rice wine vinegar
Chopped pickled ginger
Soy Sauce
Then add in honey and sesame oil
Then add in vegetable oil
You can put everything in a jar and screw lid on and shake up the dressing really well. Or what I did was (first transferred my dressing to a bigger jar) grabbed my hand mixer and blended everything together.

(I doubled the recipe, because this dressing is SO good to me, I could drink it)
Now for the salad:
Bring a pot of water to a boil, add the sugar snap peas
boil for about 5 minutes,
Drain, then add peas to ice bath (to stop the cooking), drain again and set aside.
Grab a big bowl to assemble the salad

Add spinach
Add the shredded carrot and red bell pepper
then add the sliced onion
then add cucumbers
Toss everything together
portion out desired amount of salad in a bowl for yourself and add desired amount of dressing
Sprinkle toasted sesame seeds over the salad

Pasta Salad al la Jamie

Made this pasta salad for a BBQ this past summer

You will need:
Sliced provolone cheese, cut into chunks
1 green bell pepper, chopped
1 red onion, chopped small
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Parmesan cheese, grated
2 Italian dressing packets (follow the directions on the package on how to make dressing)
12 oz, or one box Tri-color Rotini pasta, follow directions on box to boil
Mini Pepperonis
Italian dry salami, chopped up
10 oz. Grape tomatoes, cut in 1/2
3.8 oz can Sliced black Olives, Drained
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So start by grabbing a pot and filling it with water and then bring it to a boil, don’t forget to salt your water, then follow the instructions on the back of the pasta box on how long to boil the pasta
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while the pasta boils, make your dressing. Follow the instructions on the dressing packets on how to make it. I used 2 packets.

Once your pasta is done boiling drain it really well and then add  it to a big bowl
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Now add your dressing
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stir the dressing in with the noodles, so it coats them.
Now add the chopped onion and green bell pepper
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Then pepperoni’s
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Then the salami
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Then add in the provolone cheese
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stir everything together, then add in the olives
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Tomatoes
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and then the grated Parmesan cheese
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Stir everything together
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Refrigerate and let chill for 2 hours before serving
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Recipe

  • Sliced provolone cheese, cut into chunks
  • 1 green bell pepper, chopped
  • 1 red onion, chopped small
  • Parmesan cheese, grated
  • 2 Italian dressing packets (follow the directions on the package on how to make dressing)
  • 12 oz, or one box Tri-color Rotini pasta, follow directions on box to boil
  • Mini Pepperonis
  • Italian dry salami, chopped up
  • 10 oz. Grape tomatoes, cut in 1/2
  • 3.8 oz can Sliced black Olives, Drained
  • So start by grabbing a pot and filling it with water and then bring it to a boil, don’t forget to salt your water, then follow the instructions on the back of the pasta box on how long to boil the pasta, while the pasta boils, make your dressing. Follow the instructions on the dressing packets on how to make it. I used 2 packets.
  • Once your pasta is done boiling drain it really well and then add it to a big bowl
  • Now add your dressing, stir the dressing in with the noodles, so it coats them.
  • Then add in the provolone cheese
  • stir everything together, then add in the olives, Tomatoes and then the grated Parmesan cheese
  • Stir everything together
  • Refrigerate and let chill for 2 hours before serving

Spicy Korean Pork Stir Fry

Found this recipe on Pinterest, loved the pictures and I wanted to try a new Asian dish with new and different ingredients. So found this dish and made it. I usually don’t like pork tenderloin, but this dish make it awesome! I have never cooked with Gochujang or Bok Choy before, so I was really excited about making it.

Recipe

8 Cloves of Garlic, minced
1 inch piece of fresh Ginger, minced
½ cup Korean Rice Wine
½ cup Mirin
½ cup Gochujang
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1 1/2 pound Pork Loin, cut into bite size pieces
Bok Choy
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1 medium Red Onion, sliced
3-4 Green Onions, chopped
2 Tablespoons, Canola oil
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Mince the garlic and ginger.
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Mix the garlic, ginger with the rice wine, Mirin, and Gochujang together
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Chop the Pork Loin up into bite size pieces
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Add Pork to a Ziploc bag
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Then add the marinade to the pork in the Ziploc bag
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let the meat marinate overnight
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Slice up the Onion
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and Bok Choy.
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Place wok on burner and turn heat to medium high heat and add 2 tablespoons of canola oil to wok

Add the onion to wok
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cook onions until translucent, about 10 minutes, stirring occasionally.

I pulled the pork out of the fridge 15 minutes before I cooked it, to take the chill off a little. Then I drained some of the marinade from the pork. (didn’t want to use it all as it would cool the pan down and the pork wouldn’t cook and get crispy).

I turned the heat up to high at this point and then added the pork to wok with the onions and stir fry until pork is cooked through, about 10-12 minutes.
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Add in the Bok Choy and stir fry until it’s wilted
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Stir everything together
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Once pork is done, remove wok from burner. (I served my pork with Jasmine rice).

Grab a big bowl, add a couple of spoonfuls of rice then top with pork, garnish with green onions and sesame seeds
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Recipe

8 Cloves of Garlic, minced
1 inch piece of fresh Ginger, minced
½ cup Korean Rice Wine
½ cup Mirin
½ cup Gochujang
1 1/2 pound Pork Loin, cut into bite size pieces
Bok Choy
1 medium Red Onion, sliced
3-4 Green Onions, chopped
2 Tablespoons, Canola oil

Mince the garlic and ginger.
Mix the garlic, ginger with the rice wine, Mirin, and Gochujang together
Chop the Pork Loin up into bite size pieces
Add Pork to a Ziploc bag
Then add the marinade to the pork in the Ziploc bag
let the meat marinate overnight
Slice up the Onion and Bok Choy.

Place wok on burner and turn heat to medium high heat and add 2 tablespoons of canola oil to wok
Add the onion to wok
cook onions until translucent, about 10 minutes, stirring occasionally.

I pulled the pork out of the fridge 15 minutes before I cooked it, to take the chill off a little. Then I drained some of the marinade from the pork. (didn’t want to use it all as it would cool the pan down and the pork wouldn’t cook and get crispy).

I turned the heat up to high at this point and then added the pork to wok with the onions and stir fry until pork is cooked through, about 10-12 minutes.

Add in the Bok Choy and stir fry until it’s wilted
Stir everything together

Once pork is done, remove wok from burner. (I served my pork with Jasmine rice).

Grab a big bowl, add a couple of spoonfuls of rice then top with pork, garnish with green onions and sesame seeds