Oamcchickenfriedrice Recipes

Steps:

• Add the canola oil and 1 tablespoon sesame oil to a large nonstick saute pan. Whisk the eggs in a small bowl and season with the salt and some pepper; set aside. Add the ginger, carrot and garlic to the pan and cook until the vegetables have softened slightly, about 2 minutes. Add the rice, peas and the white and light green parts of the scallion. Then, add the soy sauce and remaining 1 tablespoon sesame oil and toss to coat. Press the rice mixture gently into the pan and fry until it begins to crisp on the bottom, 3 to 4 minutes. Add the eggs to the pan and cook, stirring gently, until just set, about 1 minute. Stir in the chicken and cook until heated through, about 1 minute. Transfer to a serving platter and sprinkle with the reserved scallions.

Steps:

• For the chicken: Marinate the chicken in the Balsamic Base for at least 30 minutes or up to 2 hours in the refrigerator.
• Preheat a grill pan or grill over medium-high heat.
• Let any excess marinade drip off the chicken, and then grill the chicken for 5 to 6 minutes per side until cooked through. Once cooked, let rest 5 to 10 minutes. Then slice thinly on the bias.
• For the spinach and artichoke spread: Squeeze the drained spinach with a kitchen towel to dry it out. Place into a food processor with the sour cream, mayonnaise, garlic, lemon zest and juice. Puree until smooth. Taste for seasoning and add the artichokes. Pulse 2 to 3 times to leave the artichokes slightly chunky.
• For the sandwich build: Cut the Fresh Focaccia in half equatorially. Spread each half with Spinach Artichoke Spread. Then, on the bottom of the bread, sprinkle over the sliced sun-dried tomatoes, top with chicken slices, place a layer of mozzarella down and top with arugula. Place on the other half of bread and cut into as many pieces as you like and enjoy!
• Heat the balsamic vinegar in a heavy-bottomed saucepan over medium heat. Add the brown sugar, salt, pepper, basil, thyme, garlic and shallots into the saucepan and stir. Bring the mixture to a gentle simmer and let cook until the liquid is reduced by half, 30 to 45 minutes. Once the mixture is reduced, strain it through a fine mesh strainer set over a bowl and let cool. Store the balsamic base in the fridge; it's great in salad dressings, marinades, drizzled over steaks...let your imagination run wild.
• Place the water in the bowl of a stand mixer. Add the sugar, sprinkle the yeast over the water and let it bloom until bubbly, 5 to 15 minutes.
• In a mixing bowl, combine the all-purpose and wheat flours together with the salt and chopped rosemary. Gradually add the flour mixture to the bloomed yeast in the mixing bowl. Then add 1/2 cup of the olive oil.
• Using the dough hook attachment, mix the dough on medium speed until it becomes smooth and soft, 8 to 10 minutes. The dough will be very loose.
• Transfer the dough to a clean, floured surface and knead the dough by hand for 2 to 3 minutes.
• Wipe out the bowl you mixed the dough in and then coat the bowl with some olive oil. Return the dough to the oiled bowl and let it rest in a warm place, covered with a dish towel, until doubled in size, 30 to 35 minutes.
• Oil a 9-by-13-inch baking sheet with the remaining 1/2 cup olive oil. Spread the dough into the pan using your fingertips to create dimples into the dough. The more dimples you make, the more texture the bread will have.
• Using a pastry brush, oil the dough and place leaves of rosemary into some of the dimples. Top with the tomato slices and sprinkle with the Parmesan. Cover the dough again with the towel and let rest in a warm spot until doubled in size, another 30 minutes.
• Preheat the oven to 425 degree F and set a rack in the middle of the oven.
• Bake the dough until golden brown, 35 to 40 minutes.

Steps:

• Heat a wok over medium-high heat for 5 minutes. Add the oil then stir in eggs and fry until just cooked. Once cooked, remove eggs from the wok and set aside.
• Heat up the wok until smoking hot and pour in the oil.
• Add the chicken breast and fry until they are just cooked.
• Add the rice and keep frying until they turn slightly brown.
• Add the vegetables and fry everything together until they are thoroughly cooked.
• Pour in the soy sauce and stir.
• Add the cooked eggs back in and toss them around until they break into pieces.
• Add in the spring onions and serve.
• Enjoy!

Steps:

• Soak onions in milk for 5 minutes.
• Combine flour, garlic powder, onion powder, white pepper, and salt. Add a handful of onions and toss to coat. Remove and repeat with remaining onions, one handful at a time.
• Heat oil in a large skillet or deep fryer. Fry onion in batches, stirring as needed, until evenly browned, 2 to 3 minutes each. Drain on paper towels and season with more salt. Store in an airtight container.

Steps:

• You can either use a pot or skillet.
• Make sure to cook rice.
• Cut all you're veggies up.
• Cook chicken sliced up in olive oil.
• Once you've cooked the chicken throw the onions, Pease, carrots, fish oil,teriyaki sauce,soy sauce,ginger, and rice , on the side make some room for you're egg white cook it til medium done and mix everything together and let it cook for about 10 mintues then serve.

Steps:

• Cook water, rice, and boullion cubes for about 30 - 40 minutes, or until done.
• Scramble the eggs.
• Mix all of the ingredients together in a large bowl.
• Portion into bags for lunches or dinners. One cup servings is what I did. I was able to get one five cup bag for a dinner and 5 one cup bags for lunches.

Steps:

• Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste. Heat very little oil in a medium frying pan over medium heat and make an omelette using half the beaten eggs. Turn out onto a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place 1 omelette on top of the other, fold and coarsely chop. Set aside.
• In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions.

Steps:

• In a large skillet, heat oil. Quickly stir-fry the onion and garlic.
• Add chicken and cook for a few minutes until just done. Push chicken to sides of pan.
• Scramble eggs in pan. Push to side.
• Add shrimp, mushrooms, bean sprouts, broccoli and parsley and rice.
• Mix in chicken and eggs and stir-fry 4-5 minutes. Do not burn.
• Add soy sauce and pepper and stir-fry another 2-3 minutes.
• Garnish with green onions.

Steps:

• In 12" skillet, heat oil, add rice.
• Cook until golden brown, stirring frequently.
• Stir in remaining ingredients.
• Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes.

Steps:

• Slice beef or chicken breast into thin strips.
• For the marinade; combine soy sauce, sesame oil, sugar, one minced clove of garlic, and red chili.
• Marinate meat for several hours (over night is best).
• Thinly slice green onions and coarsely chop the green tops. Separate, as they will go in at different times.
• Grate the carrots.
• Slice the dried chilies lengthwise.
• Scramble the eggs lightly in a bowl.
• Heat the oil in a wok or deep pan.
• Fry the eggs until set, remove and slice into strips.
• Add the garlic and sliced green onions (white part) and the sliced red chilies to the hot oil, sauté for a minute or so, then add the marinated meat, reserving the marinade (beef only). If you're cooking chicken, don't reserve the marinade; just add some soy sauce in its place later in the process.
• Stir fry the meat until cooked, and then remove.
• Add the chilled, cooked rice to the hot oil and stir fry until heated thoroughly.
• Add the meat, green onion tops, carrots, egg slices, and some or all of the the reserved marinade (or equal amount of soy sauce if you used chicken, about 1/4 cup).
• Stir fry until all is heated through.
• Serve immediately.

Steps:

• In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
• Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.