The thing that I love about this type of recipe is that you can add and subtract ingredients to your liking without effecting the outcome much. My recipe gives amounts and ingredients from when I made it the first time, but now that I am comfortable with this recipe, I don’t use exact measurements. Instead, I just throw in what I have and season to taste.
This recipe comes together really quickly, especially if you have everything cut and ready ahead of time. And since you have to use cold cooked rice, I like to prepare all the ingredients right after breakfast so that dinner time is much easier.
Recipe by Crumbs and Chaos
Printable Recipe Here
1/2 cup GREEN ONIONS, chopped
1-2 CHICKEN BREASTS, cut into chunks or strips (any meat would work fine)
1 cup CARROTS, chopped
2 cloves GARLIC, minced
4 cups BROWN RICE, cooked and cold
1 cup FROZEN PEAS
3 Tablespoons SOY SAUCE
2 Tablespoons RICE VINEGAR
CUMIN, CAYENNE, GROUND GINGER
Heat 1 tablespoon of oil in large frying pan or wok. Add chicken and green onions and cook until chicken is cooked through. Remove with a slotted spoon and set to the side.
Heat 1 tablespoon of oil in same pan and add carrots. Cook 2 minutes. Add garlic and cook an additional 1 minute.
Push aside and on the empty side of the pan, scramble eggs. When eggs are done, mix with veggies. Then add rice, soy sauce, and rice vinegar. Then add peas, chicken, and green onions. Toss and season with cumin, cayenne, and ginger. ENJOY!
For sweet & sour sauce, combine 1/4 cup brown sugar, 1/2 cup white sugar, 1/3 cup white vinegar, 2/3 cup water, 1/4 cup soy sauce, 1 Tablespoon of ketchup, and 2 Tablespoons pineapple juice in a small saucepan. Bring to a boil. Meanwhile, dissolve 2 Tablespoons of cornstarch in about 2 Tablespoons of water in a small bowl. Pour into boiling mixture. Stir until thickened. Remove from heat. Allow to cool slightly before serving.