Sunday, March 3, 2013

Chicken Fried Rice

The Passion Pit song "Take A Walk" is playing in my head as I write the post because instead of taking a walk, yesterday M and I bought a wok.  "We bought a wok..."

M made a yummy chicken fried rice with fresh veggies in our new cooking vessel.  He found a tutorial here.

We gathered and prepped our fresh ingredients (the tutorial shows frozen veggies).  It took longer to prep everything than it did to cook our fried rice in our Anolon 12" Wok with a copper bottom. 

We used:
2 eggs
2 chicken breasts, chopped
1/2 orange pepper, chopped
1/2 onion, diced
3 cloves of garlic, minced
1 inch piece of fresh ginger, finely chopped
baby bok choy, a few ounces chopped
1/2 cup frozen pineapple chunks
1/2 can straw mushrooms 
1 small can of water chestnuts
1 cup white rice, cooked
fish sauce
Hoisin sauce
soy sauce
corn starch


1. Marinate the chicken pieces in sugar, corn starch, fish sauce, and soy sauce.  Set aside.

2. Once all the ingredients are prepped, fry the eggs in the wok with a dash of sesame oil. Do not cook all the way through.  Remove from the wok and set aside for later.

3. Add a bit more sesame oil and cook the chicken.  Once cooked, remove from the wok and set aside for later.

4. Add more oil and cook the onion, garlic, and ginger until translucent.  Next add all other veggies, chicken, egg, and white rice.  Then add Hoisin sauce, soy sauce, sesame oil, and fish sauce to taste. Blend all the ingredients together.  Enjoy!

Note - next time we'll add green onions/scallions.  We made fresh white rice, but from what we read, day-old rice is best. 

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