One of our neighbors stopped by recently with homemade egg rolls. Wow, what a cool gift. Because I cook a lot, some people think we wouldn’t appreciate or value their food gifts. Believe me, we do!
Chicken Fried Rice is one recipe that we have a few times a year to use up ingredients like rotisserie chicken, carrots, green onions, rice, etc. I basically just throw things in a pan together and heat them up.
Last night was one of those nights. It was a good accompaniment to our neighbors’ delicious egg rolls.
Asian cooking is not my forte so it is a challenge for me to create these dishes. I took a class at Fu Asian and learned a few tips – but need to learn so much more to create the food delicacies that originate from that region.
- 1-2 cups cooked chicken shredded
- 1-2 cups cooked rice
- 2 small carrots julienned
- 3 green onions chopped or thinly sliced if you prefer
- 1-2 cloves of garlic grated
- 1/2 inch fresh ginger grated (or sprinkle lightly with ginger spice if you don't have fresh)
- 1 stalk celery thinly julienned
- Cut up raw or cooked vegetables of your choice (broccoli, green beans, peas, edamame)
- Sprinkle of pepper flakes or 1-2 teaspoons finely chopped bell pepper
- Soy sauce
- Olive oil and sesame oil
- Salt and pepper
- 1 egg
- 1 tablespoon peanut butter
- 1-2 tablespoons peanuts chopped
- hoisin sauce
- Splash of hot pepper sauce (like Sriracha) if you want to kick up the heat
- Drizzle olive oil in a wok or fry pan. Add a small drizzle of sesame oil.
- Cook onions, carrots, peppers, and celery.
- Fry egg (if using) with vegetables, breaking up yolk.
- Add shredded chicken and rice to pan. Mix well.
- Dash of soy sauce and hot sauce if using.
- Season with salt and pepper.
- At this point if you want to make the recipe lean to pad Thai - add a tablespoon or so of hoisin sauce and peanut butter. (Garnish with chopped peanuts).
- This recipe changes every time I make it based on the ingredients I incorporate.