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Archive for January, 2012

I took this from another recipe and adapted it.  That recipe is called Chinese No Clay Pot Chicken Casserole.

Marinade:

1/4 cup soy sauce

1.5 teaspoon sugar

2 teaspoons toasted Sesame Oil

2 teaspoons cornstarch

3 scallions (or like 1/4 of an onion if you don’t have scallions around.)

1-inch piece of fresh ginger, grated

3 cloves garlic, minced

2 chicken breasts cut into bite size pieces

Mix all the ingredients together.  Let sit while you are working on everything else (maybe a half hour or so.)

Fried Rice bit:

You are going to want 2-3 cups of cooked rice.   I usually make extra the night before I make Fried Rice and just use the left overs for fried rice.  You are going to want about 3-4 cups of cut vegetables.  I just use what is in my fridge or in my garden at the time.   Remember this is suppose to be simple.  Here are the typical veggies I use:

3 or so carrots

1 onion

1 clove of garlic

3 stalks of celery

1 green pepper (or red, or orange, or yellow)

1 green zucchini

Mushrooms

Really, what ever veggies you got.   My family likes chopped veggies.   So I sorta chop them to be the size you would see in regular take-out fried rice. Please have all your veggies chopped before this step.  Heat a pan. Once pan is hot, add some olive oil (about 2 Tablespoons).   Add your chopped veggies.   Cook them until they are sorta al-dente.  Not smooshy … not totally hard.   Then remember that chicken that has been marinading… Throw it all in the pan.. chicken and liquid.    Smelling good huh?

So spread your chicken out a little bit so it can cook…. You will probably need to move the veggies to the side.   Once the chicken browns on one side… Start moving it about….  Make sure your chicken is cooked all the way through.    Now, add your rice.   You might need to add a 1/2 cup of broth or water if your rice was in the frig.   Break that rice up.  (shh… I use my hands to do this.)   and start getting is all mixed together:  The chicken, the rice, and  the veg.   Once the rice is coated and hot.. You can just serve it like that.  However, I highly recommend this step.   IF you are afraid of salmonella poisoning, don’t do this.   But since I eat cookie dough with raw egg in it, I am not so worried about it.  Move the rice mixture to the sides of the pan so you can see the bottom of the pan.   Crack 2 eggs to the center of the pan and then quickly mix the chicken/rice mixture into the egg.  And move the mixture around.    Most of the egg should cook if you keep mixing the mixture around.   But again, there is potential for raw egg to still be there.   (This is why it is hard to find egg in fried rice any more, unless it is first scrambled. yuck.) Voila!   Fried Rice!

You can substitute pork for the chicken if you like.  Just cut up pork into bite size pieces (from like a tenderloin, or a roast).

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