Yang Chow Fried Rice

This comes from the same site as the Pork Abodo that Arthur turned me on to. And guess what? This is the perfect side dish for the pork and probably any dish that requires rice.

I have tried fried rice before, but never fell in love with one recipe. I think that may have changed. The original recipe calls for barbecue pork and shrimp. I did not add those in since I was already making the pork abode, but you can make this a meal in itself if you add those in.

Saute a teaspoon of ginger and a teaspoon of garlic in a couple tablespoons of oil.

Scramble in two beaten eggs.

When the egg is cooked, add in three cups of rice. The original recipe calls for SIX cups of rice. Do you have any idea what an incredible amount of food six cups of rice is? A lot. Three cups of rice is a lot. You have been warned.

Mix in the soy sauce, sugar and salt. Then add in the peas and green onions and cook for ten minutes.

Serve!

This is so good and so very, very filling. Did I mention this makes a lot? We had this for dinner three times. The good news is that not one person complained. I am definitely making this with the pork and shrimp added in next time.

Click here for Printable Recipe

Yang Chow Fried Rice

3 Cups Cooked White Rice, refrigerated overnight

1/2 Cup Barbecued Pork, chopped

1  Tablespoons Soy Sauce

1 teaspoons Salt

8 to 10 pieces Shrimp, shelled and deveined

3/4 Cup Green Peas

1/4 Cup Green Onion, chopped

2 Eggs, beaten

1 teaspoon Sugar

1 teaspoon Ginger, minced

1 teaspoon Garlic, minced

3 Tablespoons Cooking Oil

Heat cooking oil and sauté ginger and garlic. Add shrimps and cook for one minute. Remove the shrimps and set aside. Pour in the beaten eggs and cook. When the egg is cooked, divide into small pieces. Add the rice and mix well. Add in soy sauce, sugar, and salt. Mix with the other ingredients. Add barbecued pork. Cook for 3 minutes. Add green peas and shrimp. Cook for another 3 minutes. Add in the green onions. Cook for 2 minutes while mixing with the other ingredients. Turn the heat off and then transfer to a serving plate.

Sticky Asian Chicken

My family (except Jeff) loves Chinese food. From the time she could talk, The Girl's favorite place to eat has been "The Broccoli Place." For a long time, she would only eat broccoli and lo mein noodles. Luckily, as she has gotten older, she has started branching out.

This is from Robin Sue and it looked so good I couldn't wait to try it.

Dip a chicken thigh in egg.

And then coat it in self-rising flour.
Brown on each side for just a minute in melted butter.

Dip in a mixture of teriyaki sauce and red pepper flakes.
Place in a foil-lined 9 x 13 pan. Foil is sooooo important here. You will never get the baked sauce out of the pan alone. Bake at 400 for about 20 minutes.

Slice it up and serve over rice and veggies.

This was okay. The Kids thought it was "too hot" for their tastes, but they also shy away from anything that even looks like it might contain black pepper. I don't know if it was the breading I didn't like or just the over all taste. I don't think I will make this again. If this were on a buffet at a restaurant, I wouldn't go back for it. I have a recipe for Teriyaki Chicken that I like quite a bit better and if given the choice, I would pick that over this one.

Click here for Printable Recipe

Sticky Asian Chicken

1 cup butter

1 1/2 cups self-rising flour

3 eggs, whisked

3.5-4 pounds boneless/skinless chicken thighs, excess fat removed

12 ounces plus 1 cup teriyaki marinade and finishing sauce

1/2- 1 tsp. red pepper flakes, optional

1 bunch green onions, sliced, green only

3 cups of basmati rice, cooked according to package directions

Dip thighs in eggs then flour, shaking off excess flour. Fry in butter in a large skillet over medium high heat. Fry each side until golden. Drain on paper towels. Pour 12 ounces of teriyaki sauce in a bowl and stir in pepper flakes then dip each fried piece of chicken in the sauce coating each side well. Shake off excess sauce. Place each piece of chicken on a well greased foil-lined large jelly-roll pan. Bake in 400 degree oven for 20 minutes. Remove from oven and slice each piece and plate over a bed of rice. Heat one cup teriyaki sauce and pour over chicken, sprinkle with green onion slices and serve immediately. Serves 12.