There is not a lot that intimidates me, especially with cooking. I view life as a “roll-up your sleeves and give it a try” ride. This has translated very well to my cooking. Sure, I’ve had my major flubs (#thoseareNOTsnickerdoodles, #omgthatshorrible), but it doesn’t stop me from trying new things or rejected things over again. And then we come to fried rice. I know, I know. Fried rice?!?! Really? Fried rice?? You don’t say. But, I come by my intimidation quite easily, I simply adore fried rice. You know how you set someone up in your mind as just the end-all, be-all of X (insert talent here). But you don’t want to actually meet Said Talent of X because what if they turn out to be a real jerk and forever change your opinion of them? Well, that’s kind of how I feel about fried rice. Now, before you attempt to cart me off in a straight jacket for a padded cell, let me explain. I so adore fried rice that I was terrified of messing it up SO bad that it would be forever etched on my brain. And I would never be able to go to OIC Bowl again and stare lovingly at my bowl of fried rice without images of how badly I ruined it. So there you have it, rational or not. This attempt, however, has turned it around for me. I’ve concurred fried rice, and still love it!
2 large eggs, lightly beaten
1 cup shredded (uncooked) carrots
1 cup sliced green onions, divided
3 cups cooked rice
½ cup thawed frozen peas
¼ low sodium soy sauce
Spritz a large nonstick pan with cooking spray and heat over medium-high heat. Add eggs, making sure to cover the bottom of the pan with the eggs. When eggs start to set, break them into pieces and cook about 1 more minute, until cooked through. Remove from pan and set aside.
Spritz pan 1 more time; when re-warmed, add carrots and all but 2 Tbs of green onions; sauté until carrots are crisp-tender; about 2 to 3 minutes.
Stir in cooked rice, peas and soy cause; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through.
Wine Pairing Suggestions:
Total time: 30 minutes
*Derived from Weight Watchers
12 boneless skinless chicken thighs (about 3 lbs)
3/4 cup of sugar
3/4 cup soy sauce
6 Tbs cider vinegar
3/4 tsp ground ginger
3/4 tsp minced garlic
1/4 tsp pepper
4 1/2 tsp cornstarch
4 1/2 tsp cold water
Place chicken in a 4 qt slow cooker. In a large bowl, combine sugar, soy sauce, cider vinegar, ginger, garlic, and pepper. Pour over chicken. Cover and cook on low 4 – 5 hours, or until chicken is tender. Remove chicken to a serving platter, keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickened. Serve with chicken over rice.
Wine Pairing Suggestions:
Prep time: 10 minutes; Cook time: 4 hours
*Derived from Lake Lure Cottage Kitchen
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