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Fried Rice
Serves: 4-5
Ingr
edients:
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: 4-6
Ingr
edients:
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 4-5 minutes
or until lightly browned. Remove chicken and set aside.
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 4-5
minutes or until sauces thicken. Serve over cooked rice.
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