2 cups white rice
2 chicken breasts
5 cloves garlic
1 large onion
2 large carrots
2 large eggs
2 tablespoons Chinese chili/garlic sauce
black pepper freshly ground
First, scramble the eggs, and cook them until /just/ set in a pan. I
usually use a separate pan so the stuff on the edges (which, if not
properly removed, will turn brown and hard and disgusting) doesn't get
into the rice. Oh, and I like to cook eggs in butter. Just a habit.
A yummy one. But not a terribly healthy one. Anyway, set aside.
Next, chop the onion and carrots up very small - no carrot coins or
onion semicircles - and stir fry in a bit of olive oil. Cook until the
carrot is soft and the onion is translucent, but not until they've both
completely lost any sign of personality. Set aside.
Chop the chicken into... Mmm, say pieces about the size of a quarter.
Rinse any onion/carrot juice from the pan and use it for the chicken.
Heat it up again, add a dash of olive oil, and add the garlic. I
squeeze it through a garlic press, but you can mince it instead, before
tossing it in. Cook it just a little bit - before it browns - then add
the chicken. Keep the heat on high - brown the chicken just a little
bit. While the chicken is in there, toss in a splash of wine and two
tablespoons of Chinese chili sauce. (actually, I use chili garlic
sauce, and I like spicy garlicky - you may want to tone it down.) When
you're satisfied that the chicken is all cooked, set them aside, rinse
out your pan again.
(I use a Magnalite non-stick wok for this, so rinses and suchlike are
not a problem. If you have "sticking" pans, maybe you should just keep
changing pans. I like to cook them separately because they have
different cooking times, as well as different flavors.)
Okay, now, melt about two tablespoons of butter in the pan. Add the
cold rice. Stir it around, la di dah, whoopa, until it's all warm and
separated. Mmm... Now add soy sauce to taste. Now I normally don't
care for terrifically salty foods, but I do like to add soy sauce until
the rice is a uniform light brown. Then add freshly cracked pepper.
Lots of it. I like a coarse grind so I can really chew the bits of
pepper. Add some more pepper, I bet you didn't put enough in the first
Now you're ready to dump everything back in just for a few more minutes
to mix it in evenly. You can add chopped scallions for a little dash of
extra color - I found the red chili bits a nice contrast to the
brown/yellow/orange of the rest of the dish.
Prep time is about 10 min. If you chop well, cooking time about 15 min.
This is real comfort food for me, so I eat it in vast quantities - but
Even this lasted me through dinner, lunch, and dinner - maybe even a
snack, as well. Hope you like it