Monday, January 9, 2012

*Chicken Fried Rice

Week 2 of the challenge is Chinese. I want to do two different dishes this week. This will be my "American" Chinese food, and my next offering will be more of an authentic Chinese dish.

Here is my chicken fried rice...

2 boneless, skinless chicken breasts, diced
1/2 yellow onion, diced
a handful of carrots, diced
1/2 cup scallions, sliced
1 can stir fry corn (baby corn)
1 cup frozen peas
1 cup frozen edamame
4 cloves of garlic, minced
about 1 tbsp of freshly grated ginger
2 eggs, beaten
4 cups cooked brown rice, cook this the day before, or at least about an hour before and stick it in the fridge asap. That's what I did.
sesame oil
soy sauce
Salt and pepper to taste

Prep all the components before you start to cook so that they are all ready and waiting to be used.

Get the wok hot and add about 2 tbsp sesame oil. When the wok is hot, add the chicken. Cook until starting to brown and no longer pink, throughout.

Remove the chicken and set aside.

Add another tbsp sesame oil, then add the onions, garlic and ginger. Cook until onions are translucent.

Add the carrots, peas, edamame, corn and half of the scallions.

Add about 1/3 cup of soy sauce. Cook until the veggies are hot and tender.

Add the chicken back in with the veggies, then add the rice.

Stir the mixture every few minutes as it cooks. When it starts to brown, make a whole in the center of it all and add the eggs.

As the egg starts to set mix it in with the rest of the stuff, and cook until done.

Add the remaining scallions and serve. I also made some fried dumplings (store bought) and pan fried tofu to go with my fried rice.
*This can be done as a vegetarian dish if you just eliminate the chicken. You could also add cubed tofu for extra protein or just add more eggs.

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