Tag Archives: chinese food

chicken fried rice

6 Feb

2208031777_5cf431d135Chicken fried rice makes for a kid-friendly meal, and also acts as a blank slate making room for lots of cooking creativity.

Add this recipe to your dinner repertoire and your kids will thank you!

We have first-hand proof from our students that this recipe comes out fantastically delicious, boasting two thumbs up in the cafeteria.

Here is how we make it in our kitchen:

Ingredients:
  • Brown rice, 4 cups (cooked the day before for best results)
  • Chicken breast, 2 lbs
  • Carrots, .3 cups
  • Celery, .3 cups
  • Eggs, 4
  • Yellow onions, .25 cups
  • Fresh frozen peas, .3 cups
  • Bok choy, .3 cups
  • Napa cabbage, .3 cups
  • Cooking oil (olive or canola), 2 tablespoons
  • Sesame oil, 2 tablespoons
  • Tamari, 2 tablespoons
  • Black pepper, 1 pinch
  • Kosher salt, 1 pinch
Marinade for chicken:
  • Tamari, 1 cup
  • Rice wine vinegar, 1 tablespoon
  • Cornstarch (optional), 1 teaspoon
  • Cooking oil, 1 tablespoon
  • Sesame oil, 1 tablespoon
  • Black pepper, 1 pinch
  • Kosher salt, 1 pinch

Directions:

Scramble eggs, set aside. Place diced raw chicken in marinade for twenty minutes (or overnight if you so inclined). In a skillet heat cooking oil over medium heat. Place chicken in the skillet, and cook until lightly browned. Add all vegetables, cook until tender. Add in cooked rice, then add in sesame oil, tamari, salt, pepper. Stir constantly. Add in egg mixture, stir until eggs are completely cooked. Taste and season to your liking.
Photo courtesy of patrickwoodward

simple stir fry

28 Nov

6720825115_dc0c063fedHere is a quick and easy dinner, if you are craving chinese food, and also a great way to use up veggies that are sitting in your fridge. Get creative, and use what you have to make your stir fry colorful and beautiful!

If you have leftovers, you can always pack it up to take for lunch the next day, or pack it in your child’s lunchbox.

Ingredients:

Brown rice:

  • 1 cup brown rice
  • 2 cups water

Stir fry:

  • 1/2 small cabbage, thinly sliced
  • 1/2 cup broccoli, florets + stems
  • 2 medium/small carrots, cut into matchsticks
  • 1/2 block of firm tofu, cut into cubes
  • 1 egg, whisked (optional)
  • 3 garlic cloves, diced
  • 1 inch of ginger root
  • 2 tablespoons sesame oil
  • 2 tablespoons tamari
  • Sprinkles of sesame seeds

Directions:

Cook your rice first. Add water to a pot, bring to a boil then add your rice, and let it cook until all of the water is absorbed, about 45 minutes.

While the rice is cooking, prep your ingredients. Slice your cabbage, break apart broccoli florets and cut up stems, dice garlic and ginger. Cut your carrots up into matchsticks (Here is a great step by step instruction on how to do so). Drain water from your tofu block, then cut the tofu into thin cubes. Crack your egg and scramble it in a bowl. Heat up a large pan to medium heat, add sesame oil and let the oil get hot. Add garlic and ginger, stir and let brown lightly. Add your veggies, tofu, tamari and stir. Lower heat to medium/low and cover for 5-7 minutes. Move your veggies to the side, and add in your egg. Fold the egg into the veggies, then add your rice and mix it all up! Serve in bowls with chopsticks and top with sesame seeds (and if you have scallions, chop those up for a pretty garnish).

Photo courtesy of f_shields