All credit to Anne Burrell. I simply adapted this recipe for Mark and Ben and added more vegetables.
Ingredients:
Canola or vegetable oil
1 small onion
Carrots
Broccoli
1 inch piece of ginger, chopped fini, fini, fini
3 cloves garlic, smashed and finely chopped, divided
Chicken breast tenders for four people
4 scallions, cut on the bias
1 cup frozen corn (optional)
4 cups cooked and cooled white rice
¼ cup soy sauce
Splash of vinegar
Sambal oelek or other Asian chili paste or sauce (optional)
Directions:
Coat a large sauté pan with canola oil. Add the onions and carrots, bring to medium high heat and cook for 6 to 7 minutes, stirring frequently.
Stir in the ginger, 2 cloves of garlic, and scallions, and cook for one minute more.
In the mean time, clean the chicken, and cut the chicken into strips. Cook the chicken in oil and a sliced clove of garlic til it is cooked through.
Toss the chicken and the frozen corn into the mix.
Add the rice and stir to combine, then let sit to get a little crunchy on the bottom. Toss occasionally, but be sure to give it a chance to get a little crispy for 3 minutes and then repeat. Don’t stir too much, or it will get soggy.
Combine the soy sauce, vinegar, and chili paste (if using) and add it to the rice. Cook for 1 to 2 minutes.
Top each bowl of fried rice with a squeeze of lime juice. Enjoy!
Ingredients:
Canola or vegetable oil
1 small onion
Carrots
Broccoli
1 inch piece of ginger, chopped fini, fini, fini
3 cloves garlic, smashed and finely chopped, divided
Chicken breast tenders for four people
4 scallions, cut on the bias
1 cup frozen corn (optional)
4 cups cooked and cooled white rice
¼ cup soy sauce
Splash of vinegar
Sambal oelek or other Asian chili paste or sauce (optional)
Directions:
Coat a large sauté pan with canola oil. Add the onions and carrots, bring to medium high heat and cook for 6 to 7 minutes, stirring frequently.
Stir in the ginger, 2 cloves of garlic, and scallions, and cook for one minute more.
In the mean time, clean the chicken, and cut the chicken into strips. Cook the chicken in oil and a sliced clove of garlic til it is cooked through.
Toss the chicken and the frozen corn into the mix.
Add the rice and stir to combine, then let sit to get a little crunchy on the bottom. Toss occasionally, but be sure to give it a chance to get a little crispy for 3 minutes and then repeat. Don’t stir too much, or it will get soggy.
Combine the soy sauce, vinegar, and chili paste (if using) and add it to the rice. Cook for 1 to 2 minutes.
Top each bowl of fried rice with a squeeze of lime juice. Enjoy!