Fry Up Some Chicken Fried Rice for Our Daily Special

Chicken Fried Rice

To celebrate the upcoming weekend with a BANG I am joining in on the Foodbuzz Daily Specials  once again. Today's feature on Foodbuzz is a set of Cuisinart Green Gourmet Fry Pans like the ones here at CHEFS™ catalogue. Green Gourmet hard-anodized pans feature an aluminum alloy core and exclusive nonstick surface that is ceramic rather than petroleum-based, so it helps to conserve existing oil reserves. Their handles are made from 70% recycled stainless-steel and conducts heat so well, that they are more energy-efficient too. Even the manufacturing process uses less energy than others. I was thrilled to see that Cuisinart now makes a new Green quality gourmet nonstick alternative cookware.  Knowing how harmful to my family and the environment petroleum and Teflon products could be, I knew there had to be an affordable non-stick option out there. We have some stainless steel pans, but it's so hard to keep things from sticking and burning. You don't have to cook with oil, and clean up is a breeze. I think these pans will be on my Christmas wish list for sure (Shhhh...did I just say the C-word)!

For this weeks dish I decided upon a traditional fried rice which can be sauteed in a pan. You don't need a wok to recreate this tasty Chinese classic!!!

For best results, the rice needs to be made ahead and cooled,.If making your rice from scratch, cook it according to the package directions with water and 1/4 teaspoon of salt. Transfer your cooked rice to a jellyroll pan or other large baking sheet with sides, spread it out, and allow to cool completely. If your rice is hot and just cooked, it will go "gloppy".... that is a technical term. Even if using leftover rice, spread it out on a baking pan too for a better result. Refrigerate uncovered until cold, preferably overnight. Remove from the refrigerator at least an hour before cooking and allow to come to room temperature. According to "The Food of China," this step is key to non-lumpy or "gloppy" fried rice. Use any combination of vegetables that you like and ENJOY!!!!!.

**Chicken Fried Rice**

3 eggs, beaten
1 teaspoon butter (5 ml)
2 tablespoons of vegetable oil (30 ml)
1 teaspoon sesame oil, optional (5 ml)
1 tablespoon of minced garlic (15 g)
1 tablespoon minced ginger (15 g)
½ red onion, diced
½ red pepper, diced
½ celery stalk, sliced thinly
handful of chopped asparagus or small broccoli florets (optional)
1 1/2 cups diced cooked chicken (375 ml)
4 cups cooked cold rice (1 L)
1 cup snow peas, cut in half (250 ml)or use garden peas (thawed)
2 green onions, sliced thin
3 whole dried chillies or pinch of dried chilli flakes (optional)
1 tablespoon sesame seeds (15 ml)
3 tablespoons Golden Mountain Sauce or soy sauce (45 ml)
1 tablespoon lime juice or rice wine vinegar (15 ml)
1 cup bean sprouts (250 ml)

Heat a wok or sauté pan over medium heat. Melt the butter and add the beaten eggs. Make an omelette or alternately just make scrambled eggs. Remove omelette from pan. Roll and slice omelette. Set aside.

Heat vegetable oil and sesame oil in a wok or large sauté pan over high heat. Add the minced garlic, minced ginger, red onion, red pepper, celery, and asparagus or brocooli, if using, and cook for 2 minutes.

Add the chicken and cooked rice. Once incorporated and rice has been heated through, add the snow peas (or garden peas), scallions, coriander, dried chillies, and sesame seeds. Combine the Golden Mountain Sauce (or soy sauce) and lime juice (or rice wine vinegar) in a small bowl. Add this mixture to the pan and toss until the liquid has been absorbed into the rice. Add the sliced omelette or scrambled eggs and mix to reheat. Garnish with the bean sprouts and serve immediately.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.