October 8, 2004

• As I sit here sipping my plum wine and sitting in my PJ’s, it occurs to me that I promised a rice recipe, so here goes.

  
  

  Josh’s Recipe Korner

  
  

  Stir Fried Rice with Chicken and Walnuts

  
  

  Stir Fried Rice
  2-3 cups steamed white rice (preferably long grain if available)
  2-3 Tbsp soy sauce (1 Tbsp per cup of rice)
  2 garlic gloves
  1/2 bag frozen vegetables (peas, carrots, broccoli, etc.)
  1 egg, beaten (beaten= crack egg open into bowl, add small amount of mil or water and stir vigorously until mixture achieves even yellow consistency and becomes opaque)
  1 Tbsp oil

  
  

  Place oil in skillet (aka frying pan) and swirl around so it covers most of bottom surface of pan. Add minced garlic (mince=chop up into tiny pieces) and cook on medium heat until garlic browns. Add vegetables and continue to simmer on low(simmer=leave on medium to low heat w/o doing anything) for 1-2 minutes. Add rice and soy sauce. Mix well together until rice has mostly turned brown. Add more soy sauce as necessary, but be warned this will make the rice taste saltier. Push rice to side of skillet, leave heat on medium, add beaten egg. Scramble egg, and mix together with rice. Set rice aside.

  
  

  Stir Fry
  1/2 cup coarsely chopped walnuts
  4 Tbsp Soy sauce
  1 tsp honey
  1-2 chicken breasts sliced into cubes
  4 teaspoons sesame oil
  4 teaspoons minced fresh ginger (optional but adds a nice zing)
  1 garlic cloves, minced
  2-3 cups fried rice (prepared as above)
  2 cups shelled cooked edamame beans (again, optional) 
  2/3 cup chopped green onions

  
  

  Stir walnuts in medium nonstick skillet over medium heat until lightly toasted, about 3 minutes. Drizzle 2 tablespoons soy sauce over walnuts; stir until tamari coats walnuts, about 45 seconds. Cool. (Can be made 3 days ahead. Store at room temperature in airtight container.)
  

  Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat. Let stand 15 minutes.
  

  Heat oil in large nonstick skillet over high heat. Add chicken and stir-fry 2 minutes, or until chicken is solid white with no traces of pink all the way through. Add ginger and garlic and stir-fry 30 seconds. Add cooked stir fried rice and edamame; reduce heat to medium and stir-fry until heated through, about 5 minutes. Season with salt and pepper. Divide rice mixture among plates. Sprinkle with green onions and walnuts

  
  

  Okay, folks I know it sounds complicated, but trust me it is well worth the effort. I give the dish a 3 forks for easiness and 3 spoons for time

  
  

  easyness scale 1-5 how easy a dish should be to prepare
  5=retarted monkey could make this dish
  1=you watch the cooking network often, dont, you?
  
  taste scale 1-5
  5= good things are worth the wait (1+hours)
  1=hungry people have shown up at my doorstep (15 minutes start to finish)

  
  

  Alrighty, that concludes recipe corner this week, Join us next week when Josh presents another recipe korner. (oh and Aytch…in response to the leftovers question? stir fry’s and/or stews are the secret to disposing of any and all leftovers)

  
  

  -J

  
  

  Josh wishes he were an oscar mayer wiener

  • 12:46 am
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