Food
This Chinese sausage fried rice has a hold on us 🤤
Get the recipe:
Chinese Sausage Fried Rice
Recipe courtesy of Andy Liang for Food Network Kitchen
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings
Ingredients:
5 links (about 5 ounces) Chinese sausage, such as lap cheong
5 scallions
4 large eggs
Kosher salt
1/2 teaspoon granulated sugar, divided
3 tablespoons plus 1 teaspoon neutral oil, such as vegetable or canola oil
1 tablespoon soy sauce
1 teaspoon fish sauce
1/4 teaspoon toasted sesame oil
1/4 teaspoon chicken bouillon powder, optional
1/8 teaspoon ground white pepper
5 cloves garlic, minced
6 cups day-old cooked jasmine rice
1 cup (about 5 ounces) frozen peas
Chili crisp or chili crunch, for serving
Directions:
Score the casing on the Chinese sausage lengthwise and peel off the casing.
Cut each sausage into quarters lengthwise and chop it into 1/2-inch dice.
Slice the scallions and keep the white parts and green parts separate. Set aside.
Beat the eggs with 1/2 teaspoon salt, 1/4 teaspoon of the sugar and 1 teaspoon neutral oil.
Mix the soy sauce, fish sauce, toasted sesame oil, bouillon powder, if using, and white pepper together in a small bowl until combined.
Heat a wok over high heat until it starts to smoke, about 2 minutes. Swirl in 1 tablespoon of the neutral oil to evenly coat the wok and wait until it starts to smoke again. Add the beaten egg, swirl the wok to create a thin egg omelet, then stir and scramble it to create bite-size pieces. Transfer the egg pieces back to the bowl you used to scramble them (they’ll be reheated).
Reduce the heat to medium. Swirl in the remaining 2 tablespoons neutral oil to evenly coat the wok. Add the diced Chinese sausage and the white parts of the scallions. Stir-fry until the fat is rendered from the sausage and the sausage starts to brown, about 2 minutes. Add the garlic and cook until golden, about 1 minute. Add the rice and 1/2 teaspoon kosher salt. Stir-fry until the rice grains are warm and start to brown, about 2 minutes.
Spread the rice flat over the wok and drizzle half of the soy sauce mixture around the edge of the wok just above the level of the rice so the sauce hits the hot metal and can caramelize. Once it caramelizes, toss the rice to evenly distribute the sauce and then repeat the same process of spreading the rice flat and caramelizing the remaining sauce mixture. Stir-fry until the rice is mixed, spread it flat again and leave it undisturbed until the bottom starts to brown and get crispy, about 2 minutes.
Stir the rice and spread it flat again over the wok and sprinkle the frozen peas and scrambled eggs on top of the rice. Leave the rice alone until it begins to brown on the bottom, about 2 minutes. Toss to combine and taste for seasoning. Stir in the green parts of the scallions and serve with chili crisp on the side.
Copyright 2024 Television Food Network, G.P. All rights reserved.
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Ina Garten’s split pea soup is packed with carrots, potatoes and dried split green peas, simmered with garlic, oregano and chicken stock until tender.
#InaGarten #BarefootContessa #FoodNetwork #PeaSoup
Get the recipe ▶ https://foodtv.com/2HQ5RYa
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Parker’s Split Pea Soup
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 40 min
Prep: 10 min
Cook: 1 hr 30 min
Yield: 5 to 6 servings
Ingredients
1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water
Directions
In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
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Ina Garten’s Split Pea Soup Is PERFECT for a Cozy Day 🫛 Barefoot Contessa | Food Network
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Go behind the scenes of candy favorites like Milk Duds, Nerds Ropes, Tootsie Pops, Hot Tamales, M&M’s, Sour Patch Kids, Twix and more in this Unwrapped compilation.
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Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Unwrapped is the show for everyone who’s ever worn a pair of wax lips!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Candy, Candy, and MORE Candy 🍫 Unwrapped | Food Network
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Ree uses canning jars to transform this classic Italian dessert into a portable and perfectly portioned treat!
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3tp5Q1l
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Mini Tiramisu
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 20 min
Active: 20 min
Yield: 2 servings
Ingredients
1/2 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 cup mascarpone cheese, at room temperature
1/4 cup espresso or very strong coffee
2 teaspoons dark rum or marsala
6 savoiardi biscuits or ladyfingers
One 1-ounce piece semisweet chocolate
Unsweetened cocoa powder, for dusting
Directions
Combine the cream, sugar and vanilla in a bowl and beat until stiff peaks form. Beat in the mascarpone.
Combine the espresso and rum in a shallow bowl.
Break the ladyfingers into thirds to make 18 pieces. To build the first tiramisu, quickly dip 2 pieces in the coffee mixture, then place in the bottom of a small glass.
Spoon a heaping tablespoon of the mascarpone mixture on top. With a rasp or the smallest holes on a box grater, grate a fine layer of the chocolate over the mascarpone mixture. Repeat 2 more times to fill the glass, then repeat the whole process for the second tiramisu.
Using a fine sieve, dust the tops with cocoa powder. Refrigerate for at least 2 hours or up to 2 days.
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Ree Drummond’s Mini Tiramisu | The Pioneer Woman | Food Network
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Andrew Fuller stopped by Food Network Kitchen with the ultimate Halloween trick to totally dupe your friends!
Catch Andrew judging the FINALE of #HalloweenWars, Sunday at 9|8c!
Get the recipe 👇
Deviled Egg Jell-O Shots
Recipe courtesy of Andrew Fuller
Level: Easy
Total: 1 hr (includes setting time)
Active: 15 min
Yield: about 12 shots, depending on the size of your mold
These boozy little impostors look alarmingly like real deviled eggs—but they’re creamy, sweet Jell-O shots.
Ingredients
“Egg Whites”:
1/2 cup whipped cream-flavored vodka
2 teaspoons agar-agar powder
1/2 cup horchata liqueur, such as Licor 43 Horchata
1/2 cup heavy cream
“Yolk” Filling:
1 cup whole milk
One 3.4-ounce box banana cream instant pudding mix, such as Jell-O
One 8-ounce container frozen whipped topping, such as Cool Whip, completely thawed
Yellow food coloring, as needed
Ground cinnamon, for the “paprika” garnish
Directions
Special equipment: silicone half-egg molds
For the “egg whites:” Place the silicone egg molds on a flat tray.
With the burner off, pour the vodka into a small saucepan, evenly sprinkle the agar-agar over it and whisk to combine. Place the pan over very low heat and cook, whisking constantly, until the mixture begins gently bubbling and thickening, without reaching a rolling boil, about 3 minutes. Whisk in the horchata liqueur and heavy cream.
Continue to cook over low heat, stirring, just until completely smooth and well combined, about 2 minutes more.
Immediately pour the mixture into the egg molds. Use a toothpick to pop any bubbles on the surface. Refrigerate until completely firm, 30 to 60 minutes.
Carefully remove the “egg whites” from the molds. Use a small melon baller or spoon to scoop a shallow cavity from the center of each one. Save the scooped-out pieces for a boozy chef’s snack!
For the “yolk” filling: Whisk together the milk and instant pudding mix until thick and smooth.
Fold in the thawed whipped topping. Add enough yellow food coloring to create a convincing yolk color. Pipe or spoon the filling into the centers of the molded shots. Lightly dust with cinnamon to mimic paprika. Keep refrigerated until serving.
Cook’s Note
These look extremely convincing, so make it clear to guests that they contain alcohol. Never serve them as a surprise and keep them away from children. If doing these without alcohol, replace the alcohol with actual horchata.
Copyright 2026 Television Food Network, G.P. All rights reserved.
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Scott Conant, Maneet Chauhan and Ted Allen craft entrees from deep-fried carnival eats. Geoffrey fills in for Ted and lends a hand in the kitchen.
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No longer simply watching from the sidelines, Chopped judges are taking over the kitchen, and trying their hands at the same basket ingredients that have sent home chef competitors.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Watch more from Food Network at https://foodtv.com/39EXAST
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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#ChoppedAfterHours #FoodNetwork #ManeetChauhan #ScottConant #TedAllen
Carnival | Chopped After Hours | Food Network
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