Fried Rice
2 Cups Rice (cook as directed)
1 cup frozen peas
1 cup chopped carrots
1 small onion chopped
¼ cup soy sauce (can use GF!)
2 eggs slightly beaten
3 Tbs Sesame Oil (I used grapeseed oil)
Heat the oil in a large skillet or wok. Add the peas, carrots, and onion. (You can add chicken, pork, cashews, pineapple, any variation of things.) Stir fry vegetables until soft. Push the veggies off to one side and add the eggs, let cook for a minute and then stir it all together. Add the rice and soy sauce and mix well. Cook until heated throughout. **If you are doing pineapple and cashews, you want to add a little ginger**
Baked Sweet and Sour Chicken
3-4 Boneless chicken breasts
Salt and pepper to taste
1 Cup cornstarch
2 eggs slightly beaten
¼ cup canola oil
Sauce
¾ cup sugar
4 Tbs ketchup
½ cup rice vinegar (can use GF white vinegar)
1 Tbs soy sauce (can use GF)
½ Tsp garlic salt
Preheat oven to 325, and heat ¼ cup oil in a skillet. Cut chicken into bite size pieces and season with salt and pepper. Put the corn starch in either a large ziplock bag or a bowl. Coat the chicken with corn starch and then dip the pieces into the beaten egg. Flash fry your chicken pieces until brown but not completely done. Put the chicken pieces in a baking dish. Mix the sauce ingredients; you might need to heat the sauce to make the sugar dissolve so I use a glass dish to mix it in.
Pour the sauce over the chicken coating it completely. If you have left over sauce you can save it to put on the chicken after it is cooked.
2 Cups Rice (cook as directed)
1 cup frozen peas
1 cup chopped carrots
1 small onion chopped
¼ cup soy sauce (can use GF!)
2 eggs slightly beaten
3 Tbs Sesame Oil (I used grapeseed oil)
Heat the oil in a large skillet or wok. Add the peas, carrots, and onion. (You can add chicken, pork, cashews, pineapple, any variation of things.) Stir fry vegetables until soft. Push the veggies off to one side and add the eggs, let cook for a minute and then stir it all together. Add the rice and soy sauce and mix well. Cook until heated throughout. **If you are doing pineapple and cashews, you want to add a little ginger**
Baked Sweet and Sour Chicken
3-4 Boneless chicken breasts
Salt and pepper to taste
1 Cup cornstarch
2 eggs slightly beaten
¼ cup canola oil
Sauce
¾ cup sugar
4 Tbs ketchup
½ cup rice vinegar (can use GF white vinegar)
1 Tbs soy sauce (can use GF)
½ Tsp garlic salt
Preheat oven to 325, and heat ¼ cup oil in a skillet. Cut chicken into bite size pieces and season with salt and pepper. Put the corn starch in either a large ziplock bag or a bowl. Coat the chicken with corn starch and then dip the pieces into the beaten egg. Flash fry your chicken pieces until brown but not completely done. Put the chicken pieces in a baking dish. Mix the sauce ingredients; you might need to heat the sauce to make the sugar dissolve so I use a glass dish to mix it in.
Pour the sauce over the chicken coating it completely. If you have left over sauce you can save it to put on the chicken after it is cooked.
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