Tuesday, December 11, 2007

Fried Rice

Large vat of leftover rice pilaf
1 chicken breast
a couple of baby bok choy still to eat and the new box due tomorrow, slice it up thin
1/2 a large onion, thinly sliced
celery, see note above re bok choy
2 eggs.

The ingredients for simple, fast, tasty dinner, one of two that we used to have regularly when the kids were little and evenings were short: Fried Rice.

Slice up the chicken and marinate with a teaspoon of light soy, rice wine, sesame oil, cornstarch.

Whip up the eggs with a bit of sesame oil.

heat the wok up to really hot, add a bit of peanut oil until smoking and add the chicken, stirring until all opaque. Remove, add a bit more oil, and add the eggs, stirring. Remove them when set and add to the chicken. Put the veggies in the wok, and stir until beginning to wilt, the add the rice, well not the whole vat, but enough for two of you, and stir fry this with the veggies. If really dry add some rice wine. Add the chicken and juices in and stir fry another couple on minutes until the chicken is all cooked through.

Serve with a tossed salad, some fruit, and Yalumba unoaked Chardonnay.

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