This one hearty dish can be served as an entire meal!
6 cups cooked rice
4 oz. boneless and skinless chicken breast
4 oz. lean beef (sirloin or flank steak)
4 oz. small or medium size raw shrimp
3 eggs
2 scallions, including the green top
¾ cup frozen peas and carrots
2 tablespoons Canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons pure sesame oil
½ teaspoon salt
Marinade:
1 tablespoon rice or cooking sherry wine
2 teaspoons cornstarch
½ teaspoon salt
½ teaspoon sugar
Preparation:
Cut chicken breast into ½ inch small cubes. Slice beef against the grain into ¼ inch thick and 1 inch long pieces. Peel and devein shrimp. Rinse and pat dry with paper towels. If using medium size shrimp, just cut them in half. In a bowl, mix chicken, beef and shrimp with the marinade ingredients together thoroughly and set aside. In a small bowl, lightly beat the eggs. Wash and trim the green onions, finely chop.
To Cook:
Heat 1 tablespoon oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, pour in the beaten eggs and lightly scramble until firm. Transfer the cooked eggs into a bowl. Add another 1 tablespoon of oil into the wok or pan. When the oil is hot, brown onions for a few seconds. Add marinated chicken, beef and shrimp into the wok. Stir-fry for approximately 2 minutes until the chicken, beef and shrimp are almost cooked. Add peas and carrots, cooked eggs and stir-fry for another minute. Add cooked rice, soy sauce, sesame oil and salt into wok. Mix all ingredients together. Cook and stir for approximately 2 more minutes. Serve hot.
Makes 6 to 8 servings
Preparation time: 15 minutes
Cooking time: 8 minutes
Not every household owns an electric rice cooker. Below is a fool-proof recipe to cook the perfect white rice on the stove top. Round-grain rice is always preferred over long-grain rice. Round-grain rice is moist, slightly sweet and slightly sticky.
2 cups pearl rice (Round grain)
2-½ cups water
Preparation and Cooking:
Place 2 cups of rice in a medium size pot. Use tap water to wash and stir the rice with your hand. Rinse the rice for a minimum of three times and drain well. Add 2-½ cups of water to the pot of rice. Cover the pot and bring to a boil over medium-high heat. Keep your eyes on the pot to ensure the rice does not boil over. Reduce heat to medium-low and cook the rice for 6 minutes with cover slightly ajar (the water will be nearly absorbed). Cover the pot with the lid and bring the heat to low. Simmer for 12 minutes. Turn off heat and let the rice pot stand covered for another 10 to 15 minutes. Serve hot.
Makes 6 cups boiled rice
Preparation time: 5 minutes
Cooking time: 20 minutes
“This was my children’s very favorite rice dish when they were little. They always came back begging for more!” - Lucy
6 cups cooked rice
½ pound boneless and skinless chicken breast
½ small yellow onion
¾ cup frozen peas and carrots
3 eggs
2 tablespoons canola or vegetable oil
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons pure sesame oil
1 teaspoon salt
Marinade:
1 tablespoon soy sauce
1 teaspoon cornstarch
½ teaspoon sugar
Preparation:
Cut chicken breast into ½-inch small cubes. In a bowl, mix chicken cubes with the marinade ingredients together and set aside. Cut onion into ¼ inch small chunks. In a small bowl, lightly beat the eggs.
To Cook:
Heat 1 tablespoon oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, pour in the beaten eggs and lightly scramble until firm. Transfer the cooked eggs into a bowl. Add another 1 tablespoon oil into the wok, brown onions for a few seconds. Add the marinated chicken cubes into the wok and stir-fry for approximately 2 minutes until the chicken is almost cooked. Add peas and carrots and the cooked eggs, stir-fry for another minute. Add the cooked rice, soy sauce, sesame oil and salt into wok. Mix all ingredients together and cook for approximately 2 to 3 more minutes. Serve hot.
Makes 6 to 8 servings
Preparation time: 15 minutes
Cooking time: 8 minutes
A true family favorite. Of course it looks prettier with bits of red Chinese BBQ Pork rather than ground pork, but this dish gets the same flavors across. Best of all, your kids will be asking for more!
6 cups cooked rice
½ pound lean ground pork
3 eggs
2 scallions, including the green top
¾ cup frozen peas and carrot
2 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons pure sesame oil
1 teaspoon salt
Marinade:
1 tablespoon soy sauce
1 teaspoon cornstarch
½ teaspoon sugar
Preparation:
In a small bowl, mix the ground pork with the marinade ingredients together and set aside. In another small bowl, lightly beat the eggs. Wash and trim the green onions, finely chop.
To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, brown onions for a few seconds. Add the marinated ground pork. Cook and stir until the pork is almost cooked through for approximately 2 minutes. Add frozen peas and carrots and stir well. Add the beaten eggs. Cook and stir for 2 to 3 minutes until the egg mixture becomes firm. Add the cooked rice, soy sauce, sesame oil and salt into wok. Mix all ingredients together and cook for 2 to 3 more minutes. Serve hot.
Makes 6 to 8 servings
Preparation time: 10 minutes
Cooking time: 9 minutes
