Vegetarian Fried Rice

Vegetarianism has become increasingly popular—not only among Buddhists or vegans but also among those who want to eat less meat for better health and a greener planet. Whatever your reason, this vegetarian fried rice is a simple, flavorful dish that’s sure to please your family.

It’s quick to make, perfect for using up leftover rice and vegetables, and turns humble ingredients into something colorful and satisfying. The tender rice grains blend beautifully with the sweetness of carrots, the freshness of peas, and the earthy aroma of mushrooms—creating a light yet delicious meal that everyone will enjoy.

🥬 Ingredients

2 cup cold cooked rice (preferably leftover rice)

1 cup mixed vegetables, such as:

Shiitake mushrooms

Long beans

Peas

Carrots

1 dried shallot onion, finely chopped

1 clove garlic, minced

1 egg (optional, omit for a fully vegan version)

Seasonings:

Vegetarian seasoning powder or salt

Vegetarian oyster sauce

Soy sauce

Ground pepper

A little cooking oil

🍳 Instructions

Step 1: Prepare the ingredients

Soak the shiitake mushrooms in hot water for about 15 minutes. Drain, rinse, and dice them.

Soak the long beans in salted water for 15 minutes, then rinse and dice.

Peel and dice the carrots.

Boil the peas for a few minutes until just tender, then drain.

Mince the dried onion and garlic.

Step 2: Stir-fry the vegetables

Heat a little vegetable oil in a large pan or wok.

Add the minced onion and garlic, sauté until fragrant.

Add the diced mushrooms, stir-fry for about a minute.

Add the carrots and long beans, continue stir-frying.

Season with about 1 teaspoon of vegetarian seasoning.

Step 3: Add the rice

If using, beat the egg and mix it into the cold rice before cooking.

Push the vegetables to one side of the pan, add a little more oil, and then add the rice.

Stir-fry over high heat for about 5 minutes, mixing everything well.

Add salt, soy sauce, vegetarian oyster sauce, and pepper to taste.

Lower the heat and continue stirring until the rice is evenly coated and fragrant.

🍽️ To Serve

Your vegetarian fried rice is now ready—golden, aromatic, and full of color.

Serve hot as a main dish or side, and enjoy how something so simple can feel so complete.

This dish is a wonderful reminder that eating mindfully and compassionately can still be full of flavor and joy.

If I Were You – A View from a Mind Awakened

 

Sometimes, all it takes is a moment of quiet reflection to see that nothing is truly right or wrong, better or worse — everything is simply flowing through the web of causes and conditions.

This piece is a small journey through thought: If I were you… — Perhaps, along the way, we might learn to see life through the eyes of understanding and compassion.

There are moments in life when we suddenly see everything happening around us — the joys, the sorrows, the gains and losses — in a completely different light. Through the lens of mindfulness, we realize that we are not living only for “ourselves,” but to understand, to love, and to learn from others.

If I were you, I would see everything that has happened as karma and conditions — when there is a cause, there is an effect; when something comes, it will also go. The past has passed, the future has not yet come; only the present moment is truly ours. In that very moment, we can choose to understand and forgive rather than cling to resentment or regret.

If I were you, I wouldn’t hide my emotions or punish myself for what feels incomplete. I would contemplate and see that emotions are simply arising and passing phenomena — they appear, then fade, neither “me” nor “mine.” When that is seen clearly, fear no longer has power over the heart.

If I were you, I would not blame those who have hurt me, for they, too, are suffering. When we see that the root of pain is ignorance and attachment to self, the walls between us begin to crumble. A glass once shattered may never be whole again, yet genuine compassion can bridge even the widest gap.

If I were you, I would not live lost in illusions, nor isolate myself in loneliness. When the heart opens, the world begins with it. We realize that we are never alone — we are part of a vast, interdependent web of life that connects all beings.

If I were you, I would not let envy or selfishness poison my heart. I would look deeply and see that another’s happiness does not diminish my own, but can instead inspire me to grow and understand myself better.

If I were you, I would pause and rest in the present moment — and see that today is already beautiful enough. Whether the future comes or not matters less than whether we have lived this day with awareness and love.

If I were you, I would spend less time staring at screens and more time with my breath. I would step outside, watch the clouds drift, listen to the rustle of leaves — and recognize that the miracle of life is always here.

If I were you, I would not speak words that wound, even in jest. For every word and every action creates karma — it can make flowers bloom in someone’s heart, or cause thorns to grow there instead.

If I were you, I would not search for a new harbor while my heart is still unsettled. Because when the mind is restless, no place can truly offer rest. Only when we return to stillness within can we realize that peace has always been here.

If I were you… I would learn to see others with eyes of compassion, without judgment or comparison.

For in the Buddha’s vision, no one is higher, no one is lower — we only differ in our degree of awakening.

And if you were me, perhaps you would smile and realize:

All assumptions about “you” and “me” are merely temporary gatherings of causes and conditions, with nothing fixed or separate.

When that is understood, the heart becomes light as a cloud, and friendship — even humanity itself — becomes pure again, like a stream flowing quietly beneath the earth, unseen yet nourishing everything.

You and I become one

Some mornings, when sitting silently and watching sunlight touch a leaf outside the window, we suddenly understand: all comparisons, all assumptions, all boundaries between “you” and “I” dissolve like mist.

What remains is one living current, breathing in rhythm with all existence.

When we can place ourselves in another’s position, the flower of loving-kindness begins to bloom.

To understand another is to understand oneself, for in truth, there has never been a real boundary between us.

And perhaps, in that still moment, there is no need to “assume” anything anymore.

For “you” and “I” are. Still, two words are temporarily named in this impermanent life — while love, compassion, and understanding are what truly endure, like a passing breeze: gentle yet profound, fragile yet everlasting.

🌿 A small piece for those who are learning to understand others and themselves — with the eyes of mindfulness and the heart of compassion.

Stuffed Squid Braised in Coconut Water

 

There’s something comforting about the aroma of squid gently simmering in coconut water — it reminds me of family dinners where everyone gathered around a simple but flavorful meal. The sweetness of the coconut blends with the savory stuffing, creating a dish that feels both homely and special. Stuffed Squid Braised in Coconut Water is more than just food — it’s a taste of warmth, patience, and love in every bite.

Squid is a delicious and nutritious seafood packed with protein and minerals. Among the many ways to prepare it — grilled, stir-fried, or steamed — stuffed squid stands out for its rich flavor and elegant presentation. In this recipe, tender squid is filled with a savory meat mixture, then gently braised in fresh coconut water and tomatoes for a dish that’s both hearty and fragrant. You can also fry the stuffed squid and serve it with sweet-and-sour fish sauce for a lighter option.

Ingredients

Main Ingredients

• ½ lb fresh squid (2 to 10 oz each)
• 10 oz ground turkey (or chicken)
• 3 wood ear mushrooms, soaked and chopped
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 cup diced onion
• 1 ripe tomato, chopped
• 2 cups fresh coconut water
• A few slices of ginger and a little rice wine (for cleaning the squid)

Seasonings

• Fish sauce
• Salt
• Sugar
• Seasoning powder (or chicken bouillon)
• Chili sauce
• Pepper
• Cooking oil
• Oyster sauce

Instructions

Step 1: Prepare the squid

1. Clean the squid thoroughly. Remove the ink sac, eyes, and beak.
2. Rub the squid with rice wine and crushed ginger to remove any fishy smell. Rinse gently under running water and pat dry.
3. Marinate the squid with a bit of seasoning powder, sugar, and fish sauce for about 15–20 minutes.

Prepare the other ingredients:

• Dice the onion and chop the green onions.
• Mince the shallot, garlic, and ginger.
• Soak the wood ear mushrooms in hot water for 15–20 minutes until soft, then chop finely.

Step 2: Make the stuffing

1. In a large bowl, combine the ground turkey, onion, shallot, wood ear mushrooms, and green onion.
2. Add one tablespoon of sugar, ½ teaspoon of pepper, ½ teaspoon of seasoning powder, and a splash of fish sauce. Mix well and let it marinate for 15 minutes.
3. Gently stuff each squid body with the filling and secure the opening with a toothpick.
4. 💡 Tip: Don’t overfill — squid shrinks when cooked, which can cause the filling to spill out.

Step 3: Steam and fry the squid

1. Arrange the stuffed squid in a steamer and steam for 10 minutes.
2. Heat a frying pan with oil over medium heat. Once hot, fry the steamed squid until golden brown on all sides. Turn gently to avoid tearing.

Step 4: Braise with coconut water

1. In the same pan, remove the excess oil, then add the fried squid.
2. Pour in the coconut water and add chopped tomato. Bring to a boil, then simmer on medium heat for about 15 minutes.
3. Season to taste with a bit of sugar and fish sauce. Occasionally, spoon the sauce over the squid as it cooks.
4. Continue simmering until the sauce thickens slightly, then turn off the heat.

To Serve

Slice the stuffed squid into rounds and arrange on a serving plate. Spoon the rich coconut-tomato sauce over the top and garnish with a bit of green onion or pepper. You can cut squid into rounds before simmering

Enjoy warm with steamed white rice — the sweet coconut flavor perfectly balances the savory, juicy filling.

Quick Chocolate Cake with Chocolate Frosting

 

A no-fuss, crowd-pleasing treat for any occasion

Everyone loves chocolate—it’s a universal truth. I’ve never seen anyone turn down a slice of this cake. Whether you're a seasoned baker or stepping into the kitchen for the first time, this recipe will make you feel like a 5-star pastry chef.

Instead of the usual vanilla, I use almond extract and buttermilk to deepen the flavor and add a subtle richness. I picked up a few clever tricks from the world of cake mix magic, and now I’m passing them on to you. Because making a delicious cake shouldn’t mean spending hours in the kitchen—sometimes, a humble box mix is your best friend.

🧁 Ingredients

• 1 box plain Devil’s Food chocolate cake mix
• 1 cup buttermilk
• ½ cup vegetable oil
• 4 large eggs
• 1 teaspoon almond extract
• 1 container store-bought chocolate frosting (or your favorite flavor)

🔥 Directions

1. Preheat your oven to 350°F (175°C). Place a rack in the center.
2. Grease a 13x9-inch cake pan with butter and dust lightly with flour. Tap out the excess and set aside.
3. In a large mixing bowl, combine the cake mix, buttermilk, oil, eggs, and almond extract.
4. Beat with an electric mixer on low speed for 1 minute. Scrape down the sides of the bowl.
5. Continue mixing on medium speed for two more minutes, until the batter is smooth and creamy.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool for 20 minutes, then frost the top generously.

✨ Tips & Variations

• Feel free to swap in your favorite frosting—peanut butter, mocha, or even raspberry-chocolate for a twist.
• Add a handful of chocolate chips or chopped nuts to the batter for extra texture.
• This cake also works beautifully as cupcakes—reduce the baking time to about 18–20 minutes.

Simple Grilled Chicken Thighs

 

In a world that rarely slows down, sometimes the most satisfying meals are the simplest. This easy marinade transforms humble chicken thighs into a flavorful, comforting dish—perfect for a solo dinner or a cozy meal for two or three. With minimal prep and flexible cooking options, this recipe brings ease and deliciousness to your table in no time.

Ingredients

• ½ lb chicken thighs, skin-on
• 1 tbsp fresh garlic, minced
• ¼ tsp black pepper
• ¼ tsp sugar
• 1 tbsp complete seasoning mix (store-bought)
• 1 tbsp olive oil

Optional sides: cooked rice, rice noodles, crusty bread, or fresh greens salad

Preparation

1. Clean and pat the chicken thighs dry.
2. In a small bowl, combine garlic, pepper, sugar, seasoning mix, and olive oil to form a thick paste.
3. Rub the paste generously over and under the skin of the chicken.
4. Let the chicken marinate for at least 1 hour, or refrigerate for up to 4 hours for a deeper flavor.

Cooking Methods

Choose your preferred method based on time and tools:

Method Instructions

Air Fryer Preheat to 375°F (190°C). Cook chicken for 18–22 minutes, flipping halfway.

Grill/Broil: Grill over medium heat or broil on high, turning occasionally, until golden and cooked through (about 15–20 minutes).

Pan-Fry Heat a skillet over medium heat. Cook chicken skin-side down first, 6–8 minutes per side until crispy and cooked through.

Counter Oven: Bake at 400°F (200°C) for 25–30 minutes, or until the juices run clear.