This does NOT need to be a labor-intensive recipe. You can use leftover chicken, the packaged chicken strips (near the deli sliced meats) or you can take your raw chicken marinate it Asian style and cook it yourself. WHATEVER works for YOU!
As for the veggies that goes into my little fried rice fake out...that depend on what I have on hand or what I like. Who SAYS I have to follow some recipe or commonly do what the Chinese take out does??? Who's the boss here? Me. When you make this at home....YOU are the boss for veggie choice. This recipe is for two, feel free to double it or use it more like a side dish for four if you like.
Chicken Faked Fried Rice
by JennyMacsLipsmack
2 cooked chicken breasts, cubed (suggested marinade below)
half head of cauliflower, grated (directions below)
1/2 cup chopped onion (red onion pictured)
2 jalapenos, seeded and deveined, minced (we likey spicy)
salt and pepper to taste
1 egg, beaten
1 green onion, sliced (set aside for garnish)
oil of choice (sesame- if you REALLY want an Asian fla-vah)
Whenever you do stir fry....get everything ready to go first. Everything chopped, beaten and ready to go? Proceed.
Heat skillet to medium high. Add oil. When a drop of water sizzles in the oil you are ready to stir fry, baby.
Add your onions and pepper and season with S/P to taste. STIR....When the pepper and onion start to soften add the cauliflower. SIZZLE.
Add your meat now if it needs to heat through. Stir constantly....that is why it's called STIR fry!!! The next step will be fast one....It is critical to taste your cauliflower for you don't want it raw but you don't want it mushy either. Just when it is over the raw stage (about 2 min) push all the stir fry to the edges and pour your beaten egg in the middle of the skillet. Let set for a minute and push it around as though you would scrambled eggs.
Dish onto plates, top with green onion garnish. OH YUM. K-man told me this beats any fried rice he's eaten out.....YAY!
Cook's Notes:
1. Chicken Marinade: In a ziploc bag put 2 chicken breasts, (butterflied if they are full sized), 2 cloves minced garlic, 2 tsp grated ginger, 1 Tbsp sesame oil, 1/4 cup soy or tamari sauce and 2 Tbsp vinegar. Red pepper flakes for heat if you'd like. Marinate in fridge for 2 hours or more.
2. Do not use a box grater for the cauliflower! So old school. Get out that food processor, put in the grating blade. Break the cauliflower into chunks that will fit into feeding tube and push away! A whole head of cauliflower makes ALOT. Enough for two meals. I used half of the grated cauli and put the other half in the freezer. Got me about 1/3 of a gallon ziploc bag. Press out air, ZIP! So easy and I saved your knuckle skin too!3. The veggies in your fried rice can be fresh or frozen (ack- not canned!). If you want EASY, just toss in two handfuls of frozen mixed veg....It's summer and we have a plethora of fresh veg. Use them!
4. Don't think it's redundant or overkill to have chopped onion AND green onion in this. AU contraire, mon FRERE! The chopped onion whether white or red is essential to flavor the cauliflower and will soften in the process. The green onion for garnish renders the typical 'oniony' zing plus with crunch. Don't go thinking you will need a breath mint after this dish.
5. I am all about herbs and cilantro would be FAB here. We've had unfortunate heat wave of 11 days 90-103 degrees and most of my herbs became toast. The sun just killed them. Fill free to go 'herby' on this if you'd like.
BONG! Dinner's served,
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