Easy Fried Rice

1 lb. ham or pork, or any meat, diced

1 cup each Zucchini and/or cabbage, broccoli, diced

bean sprouts, sugar peas, etc

1 bunch green onions, diced

4 Tbs. butter

2 Tbs. soy sauce

Seafood, if desired

1 or 2 eggs, scrambled

4 cups cooked & refrigerated white rice

The key to fried rice is that the rice must be pre cooked and cold.  This is a clean out the fridge dish.  You can add anything you want to this dish. 

Melt 2-Tbs. butter in a very large skillet.  Brown meat and onions.  After meat is cooked, add other vegetables that are raw and sauté until cooked.  Add other cooked vegetables, such as leftover zucchini, squash, peas, etc.  Add the cold pre-cooked rice and stir in, working it into vegetables.  Can add another 2-Tbs. butter for moisture.  Don’t add water to this, the rice will make more moisture when heated.  Add soy sauce for flavor and color – can add more than 2 Tbs. if desired.  Heat thoroughly for about 15 minutes.  Add cooked shrimp at the end if desired.  Add scrambled egg at the end.

*I make this recipe when I have leftover ham to use.  I also use frozen peas, I peel & grate 1 carrot, 2 scrambled eggs, and handful of bean sprouts.  It is a nice dish to use with leftovers. 

Orange Chicken with Asian Vegetables

2 lbs chicken breast
1 whole egg
1/2 cup flour
1 tbsp cornstarch
1 tbsp canola oil
1 tsp minced garlic
1 tbsp ginger, peeled and minced
1/2 tsp crushed hot red chilies
1/4 cup green onion, chopped
1 1/2 tbsp soy sauce
5 Tbsp white vinegar
1/3 cup sugar
1 cup freshly squeezed orange juice, plus zest from 1 orange
1 pkg frozen stir fry vegetables

Cut chicken into bite sized pieces. Beat egg in a bowl and dip chicken into egg. Mix cornstarch and flour on a plate. Roll chicken pieces in flour mixture. Heat oil in a skillet. Shake off excess flour from chicken and add to skillet.   Saute lightly until chicken is golden brown and reaches and internal temperature of at least 170*. Remove and set aside. Using same skillet, saute garlic, ginger, chilies and green onions. Add soy sauce, white vinegar, sugar, orange juice and orange zest. Cook sauce 5 minutes at most until sugar dissolves and sauce thickens. Add chicken and heat through. Push to one side of skillet. Add frozen vegetables to skillet. Stir fry for 2-4 minutes or until crisp-tender. refrigerate any leftovers.
Serve over rice.

5 Veggie Stir fry

2 tbs corn starch
2 tbs sugar
1/2 tsp ground ginger
1 cup orange juice
1/4 cup soy sauce
2 cloves garlic - minced
2 large carrots
2 cups broccoli flowerets
4 tsp quartered fresh mushrooms
1 cup fresh or frozen snow peas
3 tbs cooking oil
4 cups cooked rice

In a small bowl, combine cornstarch, sugar, ginger.
Stir in Orange juice, soy sauce and garlic.
Set aside
In nonstick skillet stir fry carrots, broc & cauli in oil for 3 min
Stir Orange juice mixture & add to pan. Bring to boil.
Cook and stir until thick
Serve over rice.

Can add cooked skinless boneless chicken breast.

Zucchini & Rice Casserole

3 tbsp. olive oil
5 or 6 fresh basil leaves, chopped
2 cloves garlic, minced
1 medium onion, chopped
2 c. brown rice, cooked
2 medium zucchini, sliced
1/4 c. bread crumbs
4 oz. monterey jack cheese, grated
Salt and pepper

Preheat oven to 375 degrees. In a medium-sized bowl, combine olive oil, salt, pepper, basil, and garlic. Spread the rice in the bottom of a 13x9x2-inch baking dish. Arrange half of the zucchini on top of the rice. Sprinkle with bread crumbs and cheese. Spoon some of the sauce on next. Sprinkle with  the chopped onion. Add a layer of the remaining zucchini slices. Top with remaining sauce. Bake, uncovered, until vegetables are tender (about 1 1/2 hours).

Arroz Con Pollo

Preparation time: 20 minutes, marinating: 2 hours minimum, cooking: 45 minutes.

2 lg. cloves garlic, crushed
1 tsp. salt
1 (4 lb.) chicken, cut into 8 serving pieces
2 tbsp. oil
1 med. Spanish onion, chopped
1 med. green bell pepper, seeded and chopped
1 bay leaf
1 tsp. ground cumin
1 tbsp. sweet paprika
1/2 tsp. oregano
Juice of 1 lime
1/2 tsp. white pepper
1 c. tomato sauce
1 c. water
2 c. rice
2 c. chicken stock
1 c. cooked green peas
2 red bell peppers, roasted and cut into strips
1/3 c. pitted, coarsely chopped green olives

To make marinade, mash the garlic and salt to a paste. Stir in lime juice. Rub chicken pieces with this mixture, marinating for at least 2 hours.

Heat 1 tablespoon oil in a large skillet with a lid, and saute chicken pieces, skin side first, until golden brown, about 6 minutes on each side, and transfer to a plate.
Saute the onion until translucent, about 3 minutes, adding oil, if needed. Add green pepper and seasonings, and saute for 2 minutes. Stir in tomato sauce and water.

Chinese Cashew Chicken

1 lb Chicken breasts - cubed

2 medium Green Peppers - cut into chunks

3 Green Onions - whole thing sliced.

2 Carrots - Sliced

1 bag frozen peas

2 small cans Sliced Water Chestnuts

2-3 Cups Cashews

Sauce

1 Tbsp Oil

1/2 tsp Salt

2 cloves Minced garlic

1 tsp Ginger

1 Tbsp Cornstarch

2-3 Tbsp Soy Sauce

1/4 C Water

Place Garlic & Ginger in Wok with Hot Oil, Cook Chicken in Oil until meat is white, then add carrots and cook until soft. Add Peppers, peas, and Onions and cook a couple minutes more.

Mix Remaining ingredients in sauce well and add to wok along with water chestnuts and cashews. Cook until sauce thickens then serve warm over rice. 

Sweet & Sour Chicken

1 lb Chicken cubed

1 Tbsp Cooking Oil

1 small Onion

1/2 tsp Garlic Powder

2 carrots sliced

1 medium Green Pepper

1 Tbsp Corn Starch

28 oz Can Pineapple Chunks

1/4 cup white vinegar

3 Tbsp Brown Sugar

3 Tbsp Ketchup

2 Tbsp Soy Sauce

1 tsp Ginger

Cook meat in oil and add Onion and Garlic.

Cover and Cook for 10 minutes.

Add Carrots, Green Pepper

Combine other ingredients and pour over.

Cover and simmer for 10 minutes

Serve over Rice