Fried Rice

by Dorothea Malloy

Ingredients:
2 eggs
3 tsp vegetable oil, divide use
1 minced clove garlic
1 cup cooked, diced vegetables such as carrots, celery, broccoli, cauliflower, peas, or whatever leftovers you have on hand
2 cups cooked brown rice
1 tsp soy sauce
pinch of dried ginger

Directions:
1.  Heat 2 tsp oil in a skillet.
2.  Pour beaten eggs in the pan and tilt to cover the bottom of the pan.
3.  As egg cooks, lift edges and tilt pan until liquid is set but not dry.
4.  Turn out onto plate, roll into a cylinder, and cut into very thin slices.  Set aside.
5.  Heat 1 tsp oil in pan and stir-fry garlic, rice, vegetables, soy sauce and ginger until heated through.  Toss with egg strips.
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Stir-Fry Chicken

By Dorothea Malloy

Serves 6

Ingredients:
1 1/2 lb boneless, skinless chicken breast, thinly sliced
2-3 TB low sodium soy sauce, to taste
3/4 cup low sodium chicken broth, divided use
1-2 tsp grated fresh ginger, or 1/2 tsp powdered ginger
1 tsp 5 Spice Blend
1 clove garlic, crushed
3 TB olive oil (divided use)
1 1/2 cups diagonally sliced carrots
1 1/2 cups thinly sliced broccoli or cauliflower
1 10-oz package frozen peas, thawed
4-6 green onions, white part thinly sliced; green part cut into ½-inch lengths
1 cup diagonally cut celery
4 oz mushrooms, sliced
2 TB cornstarch

Directions:
1. In a medium bowl, combine chicken with soy sauce, ginger, garlic, and 5 Spice Blend. Refrigerate 15-30 minutes.
2. Preheat 1 TB oil in skillet, uncovered, at medium-high heat, about 2 minutes.
3. Add carrots and stir-fry for 2 minutes.
4. Add 1/4 cup chicken broth. Cover and steam 4 minutes.
5. Remove carrots to a large bowl.
6. Heat 1 TB oil in pan. Add broccoli and peas and stir-fry for 2 minutes. Remove to bowl with the carrots.
7. Add onions, celery and mushrooms and stir-fry for 2-3 minutes. Remove to bowl with the carrots, broccoli, and peas.
8. Heat 1 TB oil in pan. Add chicken with marinade and stir-fry until cooked through. Stir vegetables into chicken.
9. Combine 1/2 cup chicken broth and cornstarch. Stir into chicken mixture and cook until thick. Serve over brown rice.

Kathy’s Stir-fry Chicken

by Kathy Valenzuela

Ingredients:
4 chicken breasts, skinless, boneless, cut into bite-size pieces
1 16-oz bag frozen vegetables (I use french-cut green beans, onions, mushrooms, carrots &broccoli mixture) or fresh vegetables (if using fresh vegetables, steam them lightly before stir-frying)
cooked rice

Sauce (measurements are approximate-season to taste):
1/2 cup water or chicken broth
1 TB cornstarch
dash ginger
salt and pepper-about 1/4-1/2 tsp each, or to taste
1 tsp honey

Directions:
1. Mix sauce ingredients together and set aside.
2. In large covered skillet, cook chicken pieces over medium heat, in a little oil, if necessary.
3. When almost fully cooked, add frozen or steamed fresh vegetables.
4. Pour sauce over chicken and vegetables and cover.
5. Cook about 10 minutes or until sauce is thickened, stirring occasionally.
6. Serve with rice.