Thursday, March 23, 2017
   
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What’s Cooking: Better-Than-Takeout Chicken Fried Rice

 

Eating can be one of the best things about life, and since making dinner is one of those must-do tasks for parents everywhere, why not have fun creating a yummy meal and gathering your family around the table to enjoy it? Hopefully, you’ll find the recipes in this newest column to be delicious, healthy, and fun to prepare with your kids, as well as for them!

Fried rice, a staple at oriental restaurants, is good, filling, and usually low cost. Depending on your family’s preferences, you can use brown or white rice and more or less chicken and vegetables. Instead of bringing fried rice home in a little white box this week, try making it on your own stovetop, and save some leftovers for lunch the next day!

Add a side salad with ginger salad dressing to recreate take-out in your own kitchen.

 

Better-Than-Takeout Chicken Fried Rice

Serves 5-6

4 cups rice, cooked 1/2 pound boneless, skinless chicken breasts, cooked 1 cup peas & carrots, frozen 1 small white onion, chopped 2 cloves garlic, minced 2 eggs 3 tablespoons sesame oil 1/4 cup soy sauce

Prepare rice according to package instructions to yield 4 cups cooked rice. Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots.

Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables.

Add rice, chicken, and soy sauce to pan.

Mix soy sauce throughout and remove from heat.

 

 

Japanese Restaurant-Style Salad Dressing (Makes 1 ¾ cup)

1/2 cup minced onion

1/2 cup peanut oil

1/3 cup rice wine vinegar

2 tablespoons water

2 tablespoons minced fresh ginger root

2 tablespoons minced celery

2 tablespoons ketchup

4 teaspoons soy sauce

2 teaspoons white sugar

2 teaspoons lemon juice

1/2 teaspoon minced garlic

1/2 teaspoon salt

1/4 teaspoon ground black pepper

 

In a blender, combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt, and pepper . Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed.

 

 

*Recipes courtesy of rachelschultz.com and allrecipes.com.

 

Jennifer White Wigginton cooks for her family in Madison.

 

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