xiaoxl/recipe_data huggingface dataset:
Baked Macaroni and Cheese With Cauliflower and Ham


Ingredients:
cauliflower florets, elbow macaroni, onion, butter, butter, all-purpose flour, milk, nutmeg, Worcestershire sauce, ketchup, mustard powder, cayenne pepper, sharp cheddar cheese, parmesan cheese, nutmeg, ham

Directions:
Blanch cauliflower for 5 minutes.
Refresh under cold water; drain well.
Cook pasta until al dente.
Refresh under cold water; drain well.
Cook onion in 1 tblsp butter over moderately-low heat until softened; stir in flour and cook 2 minutes.
Whisk in milk, cream, Worcestershire Sauce, ketchup, mustard powder, cayenne pepper and nutmeg and bring just to a boil, stirring, and simmer for 3 minutes.
Preheat oven to 350F and place rack in center of oven.
Add 1 cup of Cheddar and all of the Parmesan, stirring, until completely melted.
Stir in macaroni, cauliflower and ham and season.
Mound into prepared baking dish and top with remaining Cheddar.
Toss breadcrumbs with remaining 2 tsps butter (melted] and sprinkle over cheese.
Bake for 25 minutes, or until topping is golden.
Oysters Oceania


Ingredients:
prosciutto, Worcestershire sauce, parmesan cheese, tomatoes, lemon, chives

Directions:
Remove oyster from shell, wrap in a half slice of prosciutto; return to shell.
Top each oyster with half a teaspoon of Worcestershire sauce and a teaspoon of Parmesan.
Place under the griller (broiler] and cook for 2-3 minutes or until cheese has browned a little and prosciutto and oyster just heated through.
Remove from the griller (broiler] and top the hot oysters with a teaspoon of diced tomato, a squeeze of lemon juice and a sprinkling of snipped chives.
SERVE AT ONCE (that's an instruction for Peter J who says many of JanRoundOz's recipes finish that way ;-].
Kittencal's Spicy Mexican Chicken Corn Chowder


Ingredients:
butter, boneless skinless chicken breasts, onion, garlic cloves, cumin, chicken broth, half-and-half cream, diced green chilies, diced tomatoes, chopped tomato, Tabasco sauce

Directions:
Heat butter and oil in a Dutch oven over medium.
Add in cubed chicken, onion and jalapeno peppers; cook stirring until chicken is no longer pink (adding in the garlic and cumin the last 2-3 minutes of cooking time].
Add in broth; bring to a boil over medium-high heat.
Reduce heat to low then stir in cream, shredded cheese, cream-style corn, green chilies and diced tomatoes; cook stirring until the cheese has melted and all ingredients are heated through (about 2-3 minutes].
Season with salt, pepper and Tabasco to taste.
Ladle into bowls then sprinkle with more shredded cheese.
Grilled Bone-In Pork Chops With Hawaiian Marinade


Ingredients:
scallions, ginger, reduced sodium soy sauce, light brown sugar, fresh ground black pepper, coarse salt

Directions:
Mix pineapple juice, white parts of scallions, ginger, soy sauce, sesame oil, brown sugar, pepper and salt in large, resealable bag. Add chops, seal bag and refrigerate for 2 to 10 hours. Remove chops from marinade and pat off excess marinade with paper towels. Discard remaining marinade.
Prepare a medium-hot fire in grill. Brush grill grate clean and lightly oil grate. Grill chops directly over heat, 8 to 10 min., turning once, until internal temperature on a thermometer reads 145 degrees F, followed by a 3-minute rest.
Chicken With Cordon Bleu Gravy


Ingredients:
bacon, flour, milk, swiss cheese, salt, pepper, garlic powder

Directions:
Cook chicken patties according to package.
Meanwhile in a small to medium saute pan, cook the bacon until crisp over medium heat.
Remove the bacon from the pan and crumble.
Pour enough of the fat in the pan out to leave 2 tablespoons in the pan.
Whisk the flour into the bacon drippings and cook, stirring constantly, for 2 minutes.
Whisk in the milk and bring to a simmer.
Remove pan from heat and stir in the cheese, salt, pepper, and garlic powder.
Pour over the sauce over cooked chicken patties, sprinkle on the crumbled bacon, and serve.
Dilled Cucumber and Onions


Ingredients:
cucumbers, red onions, vinegar, cold water, fresh dill, dried dill, sugar, salt, pepper

Directions:
Combine sliced cucumber and onions with all other ingredients., Cover and refrigerate for 2 to 3 hours before serving.
Easy Spicy Chicken Rice Soup


Ingredients:
chicken broth, water, chicken, diced tomatoes, cheese

Directions:
Cook chicken with either Cajun or Mexican seasonings-- sometimes I bake the chicken, and sometimes I saute it.
(I've also cut up a store-bought rotisserie chicken for this].
Dice cooked chicken.
Prepare red beans& rice (I like Zatarrain's] per package directions.
(it has to cook about 30 min] Meanwhile, combine chicken broth& diced tomatoes; bring to a boil.
When boiling, add diced chicken.
Reduce heat and cook about 10 minutes.
Add prepared beans and rice; heat through.
Spoon into bowls and top with cheese.
Mint Sweet Iced Tea


Ingredients:
water, sugar

Directions:
Combine the sugar and water in a small saucepan and bring to a boil, stirring until sugar is dissolved.
Turn off heat and add tea bags, steeping to desired strength (for me, 3-5 minutes].
Remove tea bags and add ice until cool.
Serve in a tall glass over ice!
Banana Nut and Ginger Bread
Category: breakfast-and-brunch
By Stephanie

Dark beer adds a unique twist to this recipe. You may substitute raisins or currants for the dates if you wish.

Ingredients:
2 cups packed brown sugar
1 cup mashed bananas
2  eggs
1 teaspoon vanilla extract
2 tablespoons vegetable oil  (Optional)
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground allspice
1 tablespoon ground cardamom
½ teaspoon ground cloves
2 cups dark beer
1 ½ cups chopped walnuts
2 tablespoons all-purpose flour
2 cups dates, pitted and chopped
2 tablespoons minced fresh ginger root

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans. In a large bowl, mix the brown sugar, banana, eggs, and vanilla. For moister bread, add oil, if desired. In a separate bowl, sift together 3 cups flour, baking soda, salt, cinnamon, all spice, cardamom, and cloves. Alternately blend the flour mixture and beer into the banana mixture. Toss the walnuts with the remaining flour. Stir in the dates and ginger to the mixture and blend well. Pour into two loaf pans. Bake in preheated oven until inserted toothpick inserted into the center of each loaf comes out clean, about 1 hour.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 2 loaves

Calories: 246.2
Fat: 6.6 g
Saturated fat: 0.8 g
Carbohydrates: 44 g
Sugars: 27 g
Dietary fiber: 2.3 g
Protein: 3.9 g
Cholesterol: 15.5 mg
Sodium: 214.2 mg
Donair
Category: main-dish
By SABMAN

Donairs are a delicacy prevalent in the Canadian east coast, and certainly centered on the City of Halifax, they are very simple to prepare and very delicious. Make a double batch of the meatloaf, and freeze the second loaf for later, in fact the second loaf will be better! When cold you can slice it thinner and fry up the slices in the frying pan as you need them.

Ingredients:
1 ½ pounds ground beef
⅓ cup bread crumbs
1 teaspoon cayenne pepper  (Optional)
1 ½ teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
½ teaspoon salt
⅔ cup nonfat evaporated milk
⅔ cup sugar
⅓ cup vinegar
6  pita bread rounds
3  tomatoes, chopped
1 large onion, chopped

Directions:
Preheat the oven to 300 degrees F (150 degrees C). In a medium bowl, mix together the ground beef, bread crumbs, cayenne pepper, paprika, onion powder, garlic powder, ground black pepper, and salt. Press into an 8x8 inch square baking dish, or casserole dish. Bake for 2 hours in the preheated oven, until cooked through. Set aside to cool for at least 1/2 hour, the meat will slice even better if it is actually chilled completely. To make the sauce, combine the evaporated milk, sugar and vinegar in a jar with a lid, and shake well to blend. Set aside to thicken. Heat a large skillet over medium-high heat, and slice off thin slices of the meat loaf. Fry the slices briefly in the hot skillet, until browned on each side. Remove from the skillet, and keep warm. Flick a little water onto the hot skillet, and brown the pita breads a little on each side to soften. Load up one side of pitas with meat slices, tomatoes and onion. Spoon sauce over the filling, and fold pitas in half, then towards the center. Voila, you're eating!

Prep time: 20 mins
Cook time: 3 hrs 50 mins
Total time: 4 hrs 10 mins
Yields: 6 servings

Calories: 517.4
Fat: 14.6 g
Saturated fat: 5.5 g
Carbohydrates: 67.4 g
Sugars: 28.4 g
Dietary fiber: 2.5 g
Protein: 28.1 g
Cholesterol: 70.1 mg
Sodium: 659.4 mg
Chicken Casserole


Ingredients:
chicken breasts, sour cream, butter

Directions:
Preheat oven to 350 degrees F. Lightly spray a 2.5-3 quart baking dish.
In a large bowl, mix the soup and the sour cream until well blended. Fold in the shredded chicken.
Turn into prepared pan. Top with cracker crumbs. Drizzle melted butter over the top of the crumbs.
Bake for 25-30 minutes.
Mango Margaritas


Ingredients:
mango, sugar, lime juice

Directions:
"Combine all ingredients in a blender and blend until smooth."
Sizzled Citrus Shrimp


Ingredients:
shrimp, lemon juice, dry white wine, extra virgin olive oil, garlic, extra virgin olive oil, bay leaf, crushed red pepper flakes, salt, fresh parsley

Directions:
Combine lemon juice, wine, 2 tsp oil and garlic in a medium bowl.
Add shrimp and toss to coat.
Cover and marinate in the refrigerator for 15 minutes, tossing occasionally.
Drain well, reserving marinade.
Heat 1 tsp oil in a 12-inch non stick skillet over medium-high heat.
Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes.
Return the shrimp and any accumulated juices to the pan; heat through.
Season with salt, sprinkle with parsley and serve immediately.
About 4 servings- 3/4 cup each.
Cappuccino Smoothies


Ingredients:
milk, confectioners' sugar, miniature marshmallow

Directions:
"In a blender, combine the yogurt, milk, sugar if desired and chocolate syrup. Add ice cubes and 1/4 cup marshmallows; cover and process until blended. Pour into chilled glasses; top with the remaining marshmallows. Serve immediately."
Pork Tenderloin With Caramelized Apple & Onion Relish


Ingredients:
salt, black pepper, red onion, apple, garlic clove, maple syrup, olive oil

Directions:
Preheat oven to 450 degrees.
Season all sides of pork with salt and pepper.
Heat 1 TBS Olive Oil in a large oven proof skillet over high heat.    Add tenderloin to pan and cook for about 1-2 minutes on each side to create a nice searing effect.
Transfer pan to oven and bake at 450 degrees for about 15-18 minutes (or until the internal temperature reaches 160 degrees].    Remove from oven and allow to rest for 10-15 minutes.   Slice across the grain in 1/2 inch slices.
While the tenderloin is baking, add 1 TBS Olive Oil to another large skillet and heat to medium-high.    Add onions.  Sprinkle with some salt and pepper.   Cook until translucent (about 3-4 minutes].  Add apples.   Continue to cook for another 5-7 minutes or until mixture begins to caramelize.     Add maple syrup.    Lower heat to medium low and cook for an additional 3-4 minutes.
Serve tenderloin slices on top of a bed of the apple & onion mixture.  Enjoy!
Frank's Cinnamon Kuchen


Ingredients:
milk, butter, margarine, sugar, salt, warm water, eggs, flour, nutmeg, butter, brown sugar, cinnamon, butter

Directions:
Scald milk and add butter, sugar,and salt.
Dissolve yeast in warm water and add to milk mixture.
Beat in eggs, then beat in flour and nutmeg.
Cover, and let rise until double, about an hour.
Divide into 3 pieces.
Place the 3 pieces into 3 separate greased round cake pans.
Cover and let rise again.
For the topping: Spread the 1/2 cup melted butter all over the tops of the 3 kuchens.
With finger, press holes one inch apart all over the top of the kuchens.
Combine the brown sugar, cinnamon and soft butter.
Divide brown sugar mixture evenly over the top of the kuchens.
Bake in 325 degree oven for about 20 min or until golden brown.
Note: After its cooled, you can add a vanilla glaze over the tops for an extra special treat.
Vegan Penne Puttanesca


Ingredients:
onion, green peppers, kalamata olives, asparagus spears, diced tomatoes, tomato sauce, olive oil, garlic cloves, dried basil, red pepper flakes, penne pasta, capers

Directions:
Heat oil in a large, deep pan over medium heat.  Add the garlic and onions and sauté until they begin to soften and become fragrant.
Add the rest of the chopped vegetables, toss and sauté for 5 minutes, stirring often.
Add the diced tomatoes, tomato sauce and seasonings. Stir until everything is evenly combined.
Bring the sauce to a boil, then turn down the heat and let it simmer, uncovered, for 20 minutes or until the vegetables are tender and the liquids have cooked down.
While it's simmering, bring a pot of water to a boil and cook the penne until al dente.
Drain and toss with some olive oil.
When the sauce is done, pour it into the pot with the penne and toss.
Spoon onto large plates and top with a few capers.
Dutch “baked” Beans


Ingredients:
bacon, onion, white kidney beans, salt, brown sugar, catsup, garlic powder, chili powder, salt

Directions:
Cook bacon until not quite done; drain and set aside. (Bacon should not be brittle.]
Saute onions in 2 or 3 tablespoons bacon fat.
Take 1 can of beans and rinse and drain well; use other can as is.
Pour the unstrained can into large frying pan. Add brown sugar; stir until sugar is melted. Add onions and rest of the beans.
Chop bacon; add to mixture, along with catsup, spices and salt.
Simmer for 15 to 20 minutes.
Berry Yogurt Smoothie


Ingredients:
2% low-fat milk, plain low-fat yogurt, instant tea powder

Directions:
With the exception of the ice cubes, put the ingredients in a blender, then add ice cubes, one at a time, processing until blended.
For best results, serve immediately.
No-Bake Peanut Butter Squares


Ingredients:
powdered sugar, butter, margarine, peanut butter, vanilla, graham cracker crumbs, peanuts, peanut butter

Directions:
Line a 9 inch square pan with aluminum foil.
Beat powdered sugar, butter, 1 cup peanut butter and the vanilla in large bowl with electric mixer on medium speed.
Stir in graham cracker crumbs and peanuts (mixture will be stiff].
Press into pan.
Melt chocolate chips and 1/4 cup peanut butter over low heat, stirring frequently, until smooth.
Spread over bars.
Refrigerate about 1 hour or until chocolate is firm.
Remove from pan, using foil to lift; fold back.
foil.
Cut into 6 rows by 6 rows.
Refrigerate about 2 hours or until firm.
Store covered in refrigerator.
Chicken and Roasted Pepper Panini


Ingredients:
olive oil, kalamata olive, fresh basil, garlic clove, provolone cheese

Directions:
Pat chicken dry with paper towels and season with salt and pepper.  Heat  1 Tablespoon oil in large nonstick skillet over medium-high heat until just smoking.  Cook half of cutlets until lightly browned and cooked through, 1 to 2 minutes per side.  Transfer to plate and repeat with additional 1 Tablespoon oil and remaining cutlets.
Pulse red peppers, olives, basil, garlic and 1 Tablespoon oil in food processor until coarsely chopped.  Spread pepper mixture evenly over both sides of rolls.  Layer half of cheese and 2 chicken cutlets over each roll bottom.  Top with remaining cheese and roll tops.
Wipe out skillet.  Heat remaining oil over medium-low heat until just shimmering.  Arrange panini in skillet and top with large Dutch oven.  Cook until bottoms of sandwiches are crisp and cheese is beginning to melt, about 3 minutes. Remove Dutch oven, flip sandwiches, replace Dutch oven and continue to cook until crisp on second side and heated through, about 2 minutes. Serve.
Halibut Supreme
Category: main-dish
By motherof5

This recipe keeps halibut moist beyond belief! The sauce is delightfully rich, but not overpowering, with just a slight kick to it.

Ingredients:
1 cup shredded Cheddar cheese
½ cup mayonnaise
½ cup sour cream
2 tablespoons all-purpose flour
1 ½ teaspoons lemon juice
1 tablespoon diced onion
⅛ teaspoon ground cayenne pepper
2 pounds halibut steaks

Directions:
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish. In a bowl, mix the Cheddar cheese, mayonnaise, sour cream, flour, lemon juice, onion, and cayenne pepper. Arrange the halibut steaks in the prepared baking dish, and cover with the Cheddar cheese mixture. Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 15 minutes, or until fish is easily flaked with a fork.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 441.4
Fat: 29.7 g
Saturated fat: 10 g
Carbohydrates: 4 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Protein: 38.3 g
Cholesterol: 88 mg
Sodium: 338.8 mg
Vietnamese Chicken Stock


Ingredients:
leeks, fresh ginger, celery, Thai fish sauce, black peppercorns, chicken wings, chicken drumsticks, cilantro, bay leaves, sweet onion

Directions:
Combine all ingredients plus 1 gallon of water in a large dutch oven. Bring to a boil, then reduce heat and simmer 3 hours.
Strain broth through a cheesecloth lined colander into a bowl and discard the solids.
Tomato-Spearmint Cocktail Recipe


Ingredients:
lime wedges, spearmint, sugar, tomato juice, rum, apple

Directions:
Place limes wedges, fresh spearmint leaves, apple and sugar into a 8-oz glass.
Macerate them well with a muddler in order to extract the lime juice and apple juice.
Stir in tomato juice and white rum or vodka and fill the glass with ice.
Serve it with a skewer of tomatoes and spearmint. Personally, I even chose to have some cashews as a side snack.
Note: -  I decided to swap out spearmint for basil, since I just gave it an attempt with on-hand’s in my fridge.
-  Eventually, you can pick any fruit as an add-up. Besides of apple, mango, snake fruit or pomelo also work well in the blending too.
Green Beans with Walnut Gremolata


Ingredients:
green beans, olive oil, walnuts, garlic, fresh parsley, fresh lemon juice, lemon, zest of

Directions:
Cook beans in boiling salted water until crispy tender, drain.
In the meantime, heat oil in a large skillet, add walnuts, cook and stir over medium heat until golden.
Add garlic and cook for 1 minute.
Add beans, remaining ingredients and cook until heated through.
Cumin and Sea Salt Rubbed Chicken


Ingredients:
cumin seed, black peppercorns, turmeric powder, sea salt, chicken, olive oil

Directions:
Preheat the oven to 180c.
Place the cumin, peppercorns, coriander seeds, chillies, turmeric, and salt in a mortar and pestle and grind until it forms a powder.
Use a small sharp knife to slash the skin of the chickens.
Brush with the oil and rub in the cumin and sea salt rub.  Place the chicken, skin side on a baking tray and roast for 30 minutes or until the skin is golden and crispy and the chicken is cooked through.
Serve with your favourite blanched greens and truss tomatoes.
Jeanie's Crumb Topped Coffee Cake


Ingredients:
flour, sugar, butter, margarine, baking powder, baking soda, salt, cinnamon, nutmeg, clove, buttermilk, raisins, chocolate chips, pecans

Directions:
For the buttermilk, you can also place 1 TBS.
vinegar into a one cup measure.
Add milk to the one cup line.
Let mixture sit for 10- 15 minutes.
It will curdle, that's okay!
Mix together flour and sugar.
Cut butter into this, using pastry blender until butter is in small pea size pieces.
(I sometimes use a fork and knife to mix!].
Reserve 1 cup of this flour mixture and set aside.
Into remaining flour/ butter mixture, measure baking powder, soda, salt, cinnamon, nutmeg and cloves.
Mix well.
Add buttermilk and mix well again.
Batter will be thin, like water.
Pour into greased, 9x9 baking pan.
Sprinkle the reserved 1 cup flour/butter mixture on top.
Sprinkle chocolate chips and pecans over all.
Bake 350* for 30 minutes.
Grilled Thai Coconut Chicken Thighs


Ingredients:
chicken thighs, unsweetened coconut milk, hoisin sauce, water, red onion, garlic cloves, green onion, Thai basil, cracked black pepper

Directions:
Combined all prepared marinated items in a large Ziploc baggie along with chicken thighs. Seal baggie and massage marinade into the chicken well. Let set in frig for 1 hour to overnight. The longer they sit, the more flavor they will develop.
Preheat grill to reach med-high heat. Brush hot grill with olive oil so meat doe not stick. Strain off marinade into a small sauce pan, bring to a boil then lower heat to simmer until reduces to a thick consistency. Reserve half and use remaining as basting sauce during grilling process.
Grill chicken for about 12 minutes on each side, basting with marinade reduction often.
Remove from grill. top with reserved chopped green onion and serve reserved marinade reduction on side. I also like to serve mine with Green Sticky Rice and Orange Broccoli :].
Shrimp and Pasta in Lemon Cream Sauce
Category: trusted-brands-recipes-and-tips
By Buitoni

Simple yet elegant, this shrimp dish may be prepared for any sophisticated occasion! It will be sure to impress your family and friends.

Ingredients:
1 (9 ounce) package BUITONI® Refrigerated Light Four Cheese Ravioli, prepared according to package directions
12 ounces cooked medium shrimp
1 (10 ounce) container BUITONI® Refrigerated Light Alfredo Sauce
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1 tablespoon Chopped fresh parsley

Directions:
Combine shrimp, sauce, lemon juice and lemon peel in small saucepan. Heat over medium-low heat, stirring occasionally, until heated through (do not boil). Serve over pasta. Sprinkle with parsley.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 340.7
Fat: 7.7 g
Saturated fat: 3.9 g
Carbohydrates: 41.6 g
Sugars: 2.4 g
Dietary fiber: 0.1 g
Protein: 25.4 g
Cholesterol: 196.8 mg
Sodium: 536.1 mg
Creamy Mashed Potatoes


Ingredients:
sour cream, butter, cream cheese, salt, fresh ground black pepper

Directions:
In large Dutch oven, combine potatoes and water to cover.
Bring to a boil over high heat.
Reduce heat, and simmer for about 10 minutes, or until potatoes are tender; drain well.
In large bowl, combine potatoes, sour cream, butter, cream cheese, salt and pepper.
Using a potato masher, mash potatoes to desired consistency.
String Spaghetti Pie


Ingredients:
ground beef, onion, green pepper, spaghetti, parmesan cheese, eggs, butter, cottage cheese, mozzarella cheese

Directions:
Preheat oven to 350°F.
Cook beef, onion and green pepper in large skillet over medium heat until the meat is browned.
Drain fat.
Stir in spaghetti sauce.
Combine spaghetti, Parmesan cheese, eggs, and butter in large bowl; mix well.
Place in bottom of 13x9 inch baking pan.
Spread cottage cheese over top; cover with sauce mixture.
Sprinkle with mozzarella cheese.
Bake until mixture is thoroughly heated and cheese is melted, about 20 minutes.
*Chef'snote: I layered everything, so it looks nice.
Healthy Breakfast Muesli


Ingredients:
rolled oats, buckwheat groats, sesame seeds, sultanas, craisins, wheat germ

Directions:
Combine all ingredients in a large bowl (along with any of the optionals, if using] and mix well.
Store in air tight containers.
Brown Rice Stir-Fry With Flavored Tofu and Vegetables


Ingredients:
olive oil, garlic cloves, fresh ginger, red bell pepper, yellow bell pepper, cooked brown rice, reduced sodium soy sauce, coarse salt, fresh ground black pepper, red pepper flakes, scallions, baked tofu, toasted sesame seeds

Directions:
In a large skillet or wok, heat the olive oil over medium-high heat.
Add garlic, ginger, & red pepper flakes (if using]; stir-fry until fragrant, about 30 seconds.
Add tofu; stir-fry until golden brown, about 2 minutes.
Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes.
Stir in sesame oil & sesame seeds, if using.
Season with salt and pepper; garnish with scallions.
Serve hot.