Vegetarian Fried Rice

Vegetarian fried rice is one of those dishes that’s simple, comforting, and always satisfying.  It’s perfect for vegetarian days, for anyone wanting a lighter meal, or simply for those who enjoy a colorful, nutritious plate of food.  Whatever the reason, this fried rice brings together flavor, texture, and beautiful colors in every bite.

Ingredients:

• 2 cups leftover rice
• 2 eggs
• 1 1/2 cups frozen mixed vegetables (carrots, corn, green beans)
• 1/2 cup diced white onion
• 1 shallot, thinly sliced
• 1 garlic clove, minced
• Seasonings: soy sauce, sugar, mushroom seasoning powder, pepper, vegetarian oyster sauce
• Chopped cilantro for garnish

Directions:

1. Bring a small saucepan of water to boiling.  Add the frozen vegetables and cook for about 7 minutes.  Drain well.

2. Beat the eggs with a splash of vinegar and water until smooth.

3. Heat a pan with a little cooking oil.  Pour in the eggs and let them set slightly.  Use chopsticks to gently push the eggs to one side of the pan.

4. Add a bit more oil to the empty side.  Add the shallots and garlic, sauté until fragrant, then add the leftover rice.  Stir well to combine the rice with the eggs.

5. Add the cooked vegetables and seasonings.  Stir-fry everything together for about 5 more minutes, adjusting the flavors to your taste.

6. Transfer to a plate and garnish with chopped cilantro.

A simple, colorful, and nourishing vegetarian fried rice – perfect for any day you want something quick and wholesome.

Easy Almond Chinese Cookies

A simple, homey treat with a touch of elegance

There’s something comforting about the kind of cookies that don’t ask much from you — no fancy tools, no complicated steps, just a bowl, a spoon, and a quiet afternoon in the kitchen.  These almond Chinese cookies remind me of the snacks we used to make at home: the kind you whip up while chatting with family, with the warm smell of butter drifting through the house.

The original recipe uses only all‑purpose flour, but I like adding almond flour.  It softens the wheat flavor, gives the cookies a gentle nuttiness, and makes them feel just a little more special—like something you’d serve with tea when a friend drops by unexpectedly.

They’re simple, light, and wonderfully nostalgic.

Ingredients:

• 1/2 cup almond flour
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1 egg
• 1/2 pinch salt
• 1/2 cup sugar
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/4 cup sliced almonds

Directions:

1. Whisking the wet ingredients:

2.  In a mixing bowl, combine the egg, melted butter, and sugar.  Beat until smooth and slightly fluffy.

3. Mixing the dry ingredients:

4.  In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Add the vanilla and stir to combine.

5. Bringing the dough together:

6.  Pour the dry mixture into the wet mixture.  Add the sliced almonds and fold gently until everything comes together.

7. Preparing the baking sheet:

8.  Line a baking tray with parchment paper.  Use a small spoon or ice cream scoop to portion the dough into even mounds.

9. Baking:

10.                  Bake at 350°F (175°C) for 15 minutes, or until the edges turn a light golden color.

11.                  Cooling:

12.                   Transfer the cookies to a wire rack and let them cool.  They’ll firm up slightly as they rest.

Avocado Flatbread

If you're looking to explore healthier eating — something lower in carbs, naturally nutritious, and satisfying — this simple avocado flatbread is worth trying.  I first came across this recipe on TikTok, and after making it at home,  I was pleasantly surprised by how delicious and easy it was.  Best of all, it only requires a few basic ingredients.

Ingredients:

• 1 ripe avocado
• 1 egg
• A pinch of salt
• Garlic powder, to taste
• Onion powder, to taste

Optional:

• Shredded cheese for extra flavor

Directions:

1.                        Preheat your oven to 350°F (175°C).

2.                        In a small bowl, mash the avocado until smooth.

3.                        Add the egg, salt, garlic powder, and onion powder.  Mix well until fully combined.

4.                        Line a baking tray or sheet pan with parchment paper.

5.                        Divide the avocado mixture into two portions and spread each portion thinly into a flatbread shape on the parchment paper.

6.                        Bake for about 20–25 minutes, or until the edges are lightly golden and the flatbread is firm.

7.                        If desired, sprinkle cheese on top during the last few minutes of baking.

This avocado flatbread is delicious on its own or topped with eggs, fresh vegetables, smoked salmon, or grilled chicken for a light and healthy meal.

Boiled Cassava with Coconut Milk

Boiled cassava with coconut milk is a simple yet beloved comfort food in Southern Vietnam.  Soft, creamy, and lightly sweet, this rustic dish is often enjoyed as a breakfast or afternoon snack.  The rich coconut milk pairs beautifully with the naturally starchy cassava, while toasted sesame salt adds a delicious sweet-and-salty finish.

Cassava is a good source of carbohydrates, fiber, vitamin C, and minerals, making it a filling and energizing food.  However, cassava must always be cooked thoroughly before eating because raw cassava contains naturally occurring compounds that can be harmful if not properly prepared.  Using a pressure cooker not only saves time but also gives the cassava a soft, tender texture with very little effort.

Ingredients:

• 1 lb. frozen cassava
• 1 cup coconut milk
• 1/2 teaspoon salt
• 2 tablespoons sugar

Sesame Salt Topping ingredients:

• 3 tablespoons toasted white sesame seeds
• 2 tablespoons sugar
• 1 teaspoon salt

Directions:

1. Place the frozen cassava into the pressure cooker.

2. In a bowl, combine the coconut milk, salt, and sugar.  Stir until the sugar dissolves completely.

3. Pour the coconut milk mixture over the cassava, making sure the cassava is mostly covered.

4. Close the lid and cook on high pressure for 10 minutes.

5. Once the cooking time is complete, allow the pressure to release naturally or carefully quick-release according to your pressure cooker instructions.

6. Transfer the cassava to a serving plate.  Serve warm with the sesame salt topping sprinkled over the top or on the side for dipping.

The cassava should be soft, creamy, and fragrant with the rich aroma of coconut milk.  Each bite is lightly sweet, nutty, and comforting.

How to Make the Sesame Salt Dip:

In a small bowl, mix together the toasted sesame seeds, sugar, and salt.  Adjust the sweetness or saltiness to your preference.  This simple topping adds a wonderful balance of flavor and texture to the creamy cassava.

Sesame Seed Hollow Donuts (Bánh Tiêu) – A Simple, Heartwarming Childhood Treat

There are some foods that stay with us for a lifetime—not because they are fancy or complicated, but because they carry the warmth of childhood.  For me, bánh tiêu is one of those treasures.

I still remember standing in front of the neighborhood bakery, watching the bubbling pot of oil and the thin discs of dough being gently dropped in.  With just a few graceful flicks of the baker’s chopsticks, the dough would swell into golden, hollow domes—light as air, fragrant with toasted sesame.  The aroma alone was enough to make anyone stop in their tracks.

Over the years, I’ve experimented with many methods: kneading the dough with yeast like bread, mixing high‑protein flour with boiling water, adjusting ratios again and again.   But this recipe is the one I return to. It’s simple, reliable, and wonderfully satisfying, perfect for anyone who wants to recreate that childhood magic at home.

The only “secret” lies in the frying technique—something you’ll master quickly with a bit of practice (and a few helpful videos online).

⭐ Ingredients:

1 cup self‑rising flour

2 tbsp milk powder

2 tbsp sugar

1 tbsp oil

1/2 cup warm water

1/2 tsp vanilla extract (optional)

White sesame seeds for coating

Directions:

1. Making the dough:

In a mixing bowl, whisk together the flour, milk powder, and sugar.

Add the oil, warm water, and vanilla extract.

Mix until a soft, smooth dough forms.

Let the dough rest for about 10 minutes so it relaxes and becomes easier to shape.

2. Shaping the donuts:

Divide the dough into 5 equal portions.

Roll each into a ball, then flatten into a disc about 3–4 mm thick.

Coat both sides with sesame seeds, pressing gently so they stick well.

3. Frying to perfection:

Heat about 2 cups of vegetable oil over medium heat.

Fry one disc at a time, gently flipping until the donut puffs beautifully and turns golden, about 2–3 minutes per side.

Drain on paper towels.

A well‑fried bánh tiêu will be light, hollow, and slightly crisp on the outside.

⭐ Tips for Perfect Bánh Tiêu:

Oil temperature matters:  

Too hot → the outside browns too fast.

Too cool → the dough absorbs oil and won’t puff.

Flatten the dough thinly to help it form the signature hollow center.

Press sesame seeds firmly so they stay on during frying.

Best enjoyed warm, with tea, coffee, or simply on its own.

🌿 A Simple Joy Worth Returning To:

Bánh tiêu is more than a snack—it’s a small reminder of how simple things can bring so much comfort.  With just a handful of ingredients and a few minutes at the stove, you can bring back the warmth of childhood mornings and the scent of sesame drifting through the air. 

    

Living in This World — Don’t Be Too Good

For a long time, I believed that as long as I lived kindly and sincerely, others would treat me the same way. Since childhood, my parents and teachers taught me to love others, to help, and to live decently.  I believed that completely.  But one day, by chance, I heard the Dalai Lama speak about compassion. He said:

“Don’t be too good to everyone.  Not everyone deserves what you give, and sometimes they will mistake your kindness for foolishness.”

That statement opened a new door for me. I have always preferred giving over receiving.  But as I’ve grown older, I’ve realized something: there are times when I give wholeheartedly, yet in return I receive only disregard—no gratitude, no appreciation.  People begin to see my kindness as an obligation rather than a gift—and I end up being taken advantage of.

I’ve always been someone who likes to give.  If anyone asks for help, I help—sometimes even before they have the chance to ask.  But the older I get, the more I notice a sad truth: the people I help the most are often the ones who take it for granted.  I began to understand that excessive kindness is not a virtue—it can be a trap.

So I started learning to say “no.”  It wasn’t easy at first, because being easygoing had always been part of my nature.  In the beginning, I felt awkward and guilty.  But then I realized:

Saying no doesn’t make me a bad person—it simply helps me live within my limits.  I started declining things I didn’t want to do, and surprisingly, people around me seemed to stop bothering me as much—and I felt much lighter.

Then I came to understand something else.

There’s an old saying: “Birds of a feather flock together.”

The older I get, the more I see how true this is.  I have fewer friends now, but those who remain are the ones who truly understand me, my nature, my personality, and even the limits I don’t express.

And I realized that no matter how close we are, each person has their own responsibilities.  I cannot take on everything for others and exhaust myself.  That’s not kindness – it’s self-inflicted suffering.

I do not deny that being a good person is right.  Since childhood, we are taught to love and help others.  That is not wrong.  But the truth is… not everyone deserves your kindness.

In life, don’t try to play the role of the “self-sacrificing good person” just to please others.  This life—both literally and figuratively—is yours.  Live true to your original pure nature, what Buddhism calls your Buddha-nature.

When you live in alignment with your true mind, you won’t have to utter the words “regret.”

Here are a few lessons I’ve learned that kind-hearted people should remember:

1. Be kind to the right people, in the right way.
If you are too easygoing, others may see you as someone who is easy to use—and you will be the one who loses.

2. Being too gentle can invite disrespect.
Kindness doesn’t mean allowing others to mistreat you.  Even a small resentment born from unfair treatment can plant negative seeds in your mind.

3. Learn to say “no.”
If you’re not used to it, start now.  You’ll be surprised at how much lighter you feel.  Saying no isn’t heartless-it’s self-protection.

4. You cannot please everyone.
There’s an old saying: “A good horse is ridden; a good person is taken for granted.”  Help once, and people are grateful.  Help endlessly, and they see it as your duty.

5. Don’t overextend yourself.
Think carefully before agreeing to help.  Don’t take on too much and end up harming yourself.

6. Don’t fear saying no just to avoid upsetting others.
Psychology shows that people who can’t say no often crave approval.  But the more you please others, the more you lose yourself.

7. Every relationship has limits.
No matter how close you are, everyone has their own responsibilities.  Taking on more than your share doesn’t make you kind—it creates opportunities for others to take advantage of you.

8. If something goes against your principles—decline immediately.
People will come to understand that you are kind, but not someone to be disrespected.

Now, I still choose to live kindly—but with discernment.  I care about others, but I also care about myself.  I give, but I don’t let anyone treat it as an obligation.  Kindness is a precious gift—but every gift should be given to the right person.

Society always needs your kindness—it contributes to charity, compassion, and meaningful acts.  Living well is admirable, however living well while maintaining boundaries-that is true peace.

Kindness is not self-sacrifice.  Compassion is not letting others step over you.  And love does not mean endurance of mistreatment.

When you know how to set boundaries, say no, and choose the right people to give to-that is not selfishness.  That is maturity. nd it is the most beautiful way to protect your heart, so your kindness remains intact, not worn down by life.

 

Stir-Fried Eggplant with Oyster Mushrooms

Eggplant is a favorite ingredient in many vegetarian dishes, from salads and braises to simple stir-fries with mushrooms.  The secret to a flavorful eggplant stir-fry lies in a well-balanced sauce and proper cooking time—long enough for the eggplant to become tender and silky, yet not mushy.

Some larger globe eggplants can have a slight bitterness, which is why salting is often recommended to draw out excess moisture and reduce any astringency.  For this recipe, however, Japanese eggplants are ideal because they are naturally sweeter, more tender, and less bitter.

This dish is savory, lightly spicy, and wonderful served over hot steamed rice.

Ingredients:

2 Japanese eggplants

1 (16-ounce) can oyster mushrooms, drained (or fresh oyster mushrooms if available)

½ onion, chopped

2 garlic cloves, minced

A little chopped cilantro for garnish

1 tablespoon oil for stir-frying

Stir-Fry Sauce ingredients:

2 tablespoons soy sauce

1 teaspoon oyster sauce (use vegetarian oyster sauce if desired)

1 teaspoon sugar

1 tablespoon mushroom seasoning powder

1 teaspoon sriracha sauce

1 teaspoon ketchup

½ cup water

Directions:

Preparing the eggplant:

Trim off the ends of the eggplants.  Soak them in lightly salted water for 15–20 minutes, then rinse well and drain.  Cut into bite-sized diagonal slices or small chunks.

Making the sauce

In a small bowl, mix together soy sauce, oyster sauce, sugar, mushroom seasoning, sriracha, ketchup, and water.  Set aside.

Stir-frying the aromatics:

Heat a nonstick skillet or wok over medium heat and add the oil.  Sauté the onion and garlic until fragrant.

Cooking the vegetables:

Add the oyster mushrooms and eggplant.  Stir-fry for 4–5 minutes, allowing the eggplant to soften and lightly brown.

Adding the sauce:

Pour in the prepared sauce and toss well to coat everything evenly.  Cook another 4–5 minutes, until the eggplant is tender and the sauce has reduced slightly. Taste and adjust seasoning if needed.

Serving:

Turn off the heat, sprinkle with chopped cilantro, and serve immediately with steamed white rice.

 

The eggplant turns rich and silky, the oyster mushrooms add a meaty texture, and the savory-spicy sauce ties everything together beautifully. A simple dish, but deeply satisfying.