Fried Rice
Serves:
Ingredients: |
|
2 tbsp. olive oil | 3 cups cooked rice |
1 cup chopped onion | 2 tbsp. butter |
1/2 cup chopped green bell pepper | 2 tbsp. oyster sauce |
Pinch of ground ginger | 2 tbsp. teriyaki sauce |
1/2 cup sliced mushrooms 2 cups shredded, cooked chicken 2 eggs, beaten to blend
Method:
1.Turn temperature control dial to “5.” Add oil. Once heated, add onion and bell pepper and stir fry until tender, about 5 minutes. Stir in ginger. Add mushrooms and sauté until soft, about 2 minutes. Using slotted spoon, transfer vegetables to bowl.
2.Add egg to wok and stir until cooked, breaking into pieces, about 2 minutes. Transfer to another bowl. Add rice and butter to wok. Stir until heated through. Make well in rice. Pour oyster and teriyaki sauces into well.
3.When mixture begins to boil, add vegetables, egg and chicken and mix thoroughly. Serve immediately. You can omit chicken and add shrimp instead of chicken.
Chicken Stir Fry
Serves:
Ingredients: |
|
4 tbsp. peanut oil |
|
3 lbs. boneless chicken breast | 5 tbsp. soy sauce |
1 bunch broccoli | 1 tsp. red pepper |
2 can (56 oz.) pineapple chunks | 1/2 tsp. ginger |
2 tbsp. cornstarch | 1 tsp. onion powder |
5 tbsp. vinegar | 1 cup water |
Method:
1.Turn the temperature control dial to “5.” In the wok, add oil. Once heated, add the chicken and cook for
2.Stir fry broccoli in peanut oil until tender. (Broccoli may be steamed instead by placing on steam rack with lid.)
3.Drain pineapple chunks and save juice. Combine cooked chicken, cooked broccoli and pineapple in fry pan or wok.
4.In separate bowl, mix together pineapple juice, cornstarch, vinegar, red pepper, ginger, onion powder and water. Add mixture to chicken, broccoli and pineapple. Mix together well and bring to a boil. Lower heat and cover for
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