Who doesn’t love Chinese food?! But take-out Chinese is just so unhealthy that sometimes when the craving hits, we decide to make our own.
*Warning – this is a very involved process, not really an after work cooking project, I suggest making this on a weekend or day off. My husband and I also divide and conquer – while I do one complete recipe he does the other, I suggest you do the same with a cooking partner!
Shrimp Fried Rice
adapted from The New York Cabbie Cookbook by Wilson Eng
1C rice
2 Tbs oyster sauce
1 Tbs low sodium soy sauce
2 large eggs, beaten
1 Tbs oil
1/2C frozen peas, thawed
1/4C scallions, thinly sliced, including some of the green tops
1/4C cooked shrimp, cut into small pieces
At least 1 day before you plan to make the fried rice, make the rice as instructed by the package (we use basmati rice). Cool to room temperature before covering and refrigerating for 24 hours (they say to refrigerate for 24 hours, we’ve never done this, just refrigerate for an hour or so).
Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together the oyster sauce and soy sauce and set aside.
Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside.
Return the skillet to the burner and heat the oil over high heat. When it is hot, add the peas and scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute. Stir in the rice, sauce mixture, eggs and shrimp until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes.
we don’t know where we got this recipe, but it’s a good one
1/4C cornstarch
1/8C water
3/4 Tsp garlic, minced
dash of powdered ginger
3/8C sugar
1/4C low sodium soy sauce
1/8C white vinegar
1/8C sherry wine
1/2C chicken broth
Chicken
1 1/2 lb chicken cut into chunks
1/8C soy sauce
1/2 egg, beaten
1/2C cornstarch
1C green onions, sliced
4 small hot peppers, seeds removed, minced
1C steamed broccoli
Combine all ingredients for sauce in a container with a lid and shake gently. Set aside.
Mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch and mix until chicken is coated. Pan fry chicken in batches until cooked. Add onions and peppers and cook for just a minute.
Stir sauce mixture, then add to a frying pan (separate from chicken), cook until thick. If too thick, add water a little at a time until the right consistency is reached. Add chicken/onion/pepper mix, broccoli, and water chestnuts and stir to mix with the sauce. Cook until hot, then enjoy!
Styled by Jess 
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