Chinese food at home - not always a sure bet. And I love a good stir fry as much as the next guy, but fried rice is truly my fave.The secret to good fried rice is (c)old white rice. You can either make your own and refrigerate it or use leftovers from take out, but it has to be cold. The rest is completely up to you. Chicken, pork, shrimp, vegetables - personally, I use whatever I happen to have on hand. This time I marinated chicken breast in a soy sesame dressing and grilled it. For the veg I went with shredded broccoli and carrots that I normally use to make Broccoli Slaw. I always have that on hand because sadly it is the only way the Julia child will eat broccoli. Oils, sauces, etc are also up to interpretation. I used soy sauce only as the marinated chicken added all the extra flavor necessary. Believe it or not, I make it all up as I go.The only downside is no fortune cookie finish, so now I have no idea what the future holds, what my lucky numbers might be, or how to say the word "door" in Chinese.
Of course my sister's and I were horrible when we used to imitate this commercial. The days before political correctness and Chinese domination of the world's economy via The Dollar Store were certainly dark times. (Speaking of which, for my next blog I am considering only cooking "food" purchased at dollar stores - whadda ya think?) Anyway, I will not recount for you all of our antics, but let me just say, both "Fried" and "Rice" would be pronounced with the letter L and I'll leave it at that. (I said it was horrible, didn't I, I forgot shameful as well). They don't make 'em like this anymore (and that's probably a good thing). Play the video....
The Recipe:
Were you not paying attention?! Which part of Ancient, Chinese and Secret didn't you get? Oh wait no it isn't....
3 cups cooked white rice, cold
3 tblsp vegetable oil
3 cups cooked white rice, cold
3 tblsp vegetable oil
1 whole boneless chicken breast, cooked and chopped
2 eggs, lightly beaten
2 eggs, lightly beaten
2 tbsp soy sauce (precisely 2 1/2 take out packs, if you really must know all of my secrets)
1/4 c chicken stock
1 12oz package Trader Joe's Broccoli Slaw
In a wok over medium heat, warm 1 tablespoon of oil, swirling to coat the bottom and sides of the pan. Add the eggs and stir continuously until soft curds form, about 1 minute. Transfer to a bowl. Add the remaining oil over medium-high heat, again swirling. When oil is hot, add the rice and stir and toss every 20-30 seconds until it is lightly browned, about 5 minutes. Add the chicken, broccoli, stock, soy sauce and stir to combine. Add the eggs and toss until egg is in small pieces and all the ingredients are heated through, about 1 minute longer. Serves 4.
1/4 c chicken stock
1 12oz package Trader Joe's Broccoli Slaw
In a wok over medium heat, warm 1 tablespoon of oil, swirling to coat the bottom and sides of the pan. Add the eggs and stir continuously until soft curds form, about 1 minute. Transfer to a bowl. Add the remaining oil over medium-high heat, again swirling. When oil is hot, add the rice and stir and toss every 20-30 seconds until it is lightly browned, about 5 minutes. Add the chicken, broccoli, stock, soy sauce and stir to combine. Add the eggs and toss until egg is in small pieces and all the ingredients are heated through, about 1 minute longer. Serves 4.
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