CHICKEN FRIED RICE
By The Recipe
Critic
Serves: 8
Ingredients
·
2-3 chicken breasts, cooked and shredded
·
3 cups cooked rice *
·
2 Tbs sesame oil
·
1 small white onion, chopped
·
1 cup frozen peas and carrots, thawed
·
2-3 Tablespoons soy sauce (more or less
to taste)
·
2 eggs, lightly beaten
·
2 Tbsp chopped green onions (optional)
Instructions
1.
Cook and shred the chicken. Can cook in crock pot with teriyaki sauce below. Or
simply toss cooked chicken in glaze.
2.
Preheat pan to medium heat. Add sesame oil.
Add white onion. Add peas and carrots. Fry until tender.
3.
Slide the onion, peas and carrots to the
side, and pour the beaten eggs onto the other side. Using a spatula, scramble
the eggs. Once cooked, mix the eggs with the vegetable mix.
4.
Add the rice and chicken to the veggie and
egg mixture. Pour the soy sauce on top. Stir and fry the mixture until heated
through. Add green onions if desired.
RESTAURANT TERRIYAKI SAUCE
By Food.Com
- 1/4 cup soy sauce
- 1 cup water
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 5 tablespoons packed brown sugar
- 1 -2 tablespoon honey
- 2 tablespoons cornstarch
- 1/4 cup cold water
Directions
- Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
- Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
- Heat until sauce thickens to desired thickness.
- Add water to thin if you over-thick it :).
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