(Who doesn't love Chinese food!?!)
I have to admit I order Chinese food at least once a week. It's the best drunken late-night, next-day microwavable, "I don't feel like cooking" meal you can get on a budget. Not to mention there seems to be a Chinese restaurant within a mile of any direction you turn in most major cities. While it is pretty affordable it can still take a toll on your bank account so it's time you learn how to make that shit at home. Check out my recipe for Chicken Fried Rice that's tasty AF.
What You’ll Need:
1 Lb of Chicken Thighs
1 Cup of Green Peas
2 Large Carrots
1 Bushel of Green Onions/scallions
3 Cup of White or Brown Rice
2 Eggs
Season With
1 tablespoon of Salt
1 tablespoon of Pepper
1 tablespoon of granulated garlic
1 tablespoon of Ginger
1 teaspoon of Red Pepper Flakes
2 tablespoons of Sesame Oil
1 Cup of Soy Sauce
½ Lemon - juice
What That Taste Like?
Your Favorite Corner Chinese Spot
Serves 4 - 6 people
Heat 1 tablespoon of Sesame (or veggie) oil in a wok or a medium saute pan over medium heat.
Dice your chicken thighs and season with salt and pepper before adding to the heated pan.
Simultaneously, bring 6 cups of water to boil in a medium to large saucepot and add the rice.
Cover and reduce to simmer for about 10 mins.
Dice your carrots and scallions/onions and add to the chicken once it's begun to brown on all sides.
Once the veggies begin to soften, remove the chicken and veggies and set aside.
Add another teaspoon of sesame oil to the wok and begin to scramble your eggs over low heat.
Once the eggs are cooked remove and allow to cool.
Add your cooked rice to the wok and pour in the cup of soy sauce and saute for 2 mins.
Return your chicken, veggies, and eggs, to the wok and stir in all your seasonings. Mix well.
Squeeze the lemon juice from the lemon over the rice mix and stir one last time.
Now you can plate how you like it. I would just eat it from the pan.
Don't forget to check out the rest of the blog for more foodie goodness!