Found myself once again slaving away over a hot stove on a hot humid day. What am I making this time you ask? Homemade fried rice and teriyaki chicken thighs.
I read from a fellow pinner on pinterest that a good way to make brown rice or any rice for that matter is to cook it in a lot of water. Meaning like you would pasta. Then when it’s done drain it. It really helps with preventing the sticky rice syndrome, unless you want sticky rice.
I marinated the chicken in teriyaki sauce for roughly four hours. I added my own twist on to the store bought sauce, a little seasoned rice vinegar, onion powder and garlic powder go along way.
I placed the chicken in my dutch oven and in the oven at 350 for about forty- five minutes. Meanwhile I cooked the rice, drained it and added dried onion since I didn’t have fresh onion. When the chicken was just about done I drained off the fat and browned it a bit on the stove top.
In my wok I heated olive oil and beat six eggs. I added them to the wok to scramble. You can’t have fried rice without egg right? After the egg was cooked I removed it from the wok and placed in a bowl. I wiped out the wok and heated vegetable oil. I added the rice, I used brown rice, I don’t really like white rice. I coated the rice in the oil so as not to burn it or have it stick to the wok. I love my wok, I bought it in Boston’s Chinatown about 7 years ago. I had to carry it on the subways to get it back to my car before returning home to CT at the time. Best $10.00 investment yet.
Next I added peas and carrots, mixed them in and added a bit of soy sauce for color and flavor. When I felt it was “fried” enough I added the egg back in and tasted it for additional needed ingredients.
It was good, not the same as the chinese restaurants but pretty darn good. most likely better for you too.
Paired with the chicken it made for a delicious “take out” made at home meal.
Happy “Home Take Out”!!