Recipe: Everything Stir-Fry with Fried Rice
A hearty meal showcasing some sweet springtime veggies… and just about everything else you have in the kitchen.
(serves 4 very hungry people)
Everything Stir-Fry with Fried Rice
4 chicken breast filets
2 steaks filets
3 tbsps soy sauce
2 tbsps toasted sesame oil
1 tbsp Mirin (Japanese rice wine)
1 tbsp peanut oil
1 bunch spring onions, sliced thin, divided into two equal piles
6 cloves garlic, minced
1-inch knob ginger, peeled and minced
1 tsp Chinese five-spice
2 orange or red bell peppers, cut in mostly chunks, but one handful minced and set aside
2 bunches asparagus, cut into bite-sized pieces
Handful fresh peas, or frozen (thawed)
1 cup basmati rice
3 eggs, beaten
2 tbsps peanut oil
Sprinkle of sesame oil and soy sauce
Cut the chicken and beef into bite-sized pieces and add the soy, sesame, mirin and stir well. Set aside.
Pour the first tablespoon of peanut oil in a heated wok and cook the pepper chunks and asparagus, and peas, plus one pile of spring onion slices, till they are softened to your liking. Set aside in a bowl large enough to eventually hold all the ingredients for this dish.
Steam the basmati rice. Meanwhile, pour the chicken and beef plus their liquids, and the garlic and ginger and Chinese 5-spice, into the hot wok and cook JUST until done. Do not overcook! Place in the large bowl with the vegetables.
Pour the remaining two tablespoons of peanut oil into the wok and saute the second pile of spring onions, plus the handful minced pepper. Add the eggs and scramble until done. Add the steamed rice and sprinkle on a bit of sesame oil and soy sauce, then toss all together. Pour in the chicken, beef and vegetables and toss until well-mixed.
This recipe originally appeared on kristeninlondon.com. It is re-posted here with permission of the author.
Photo Credit: Avery Curran
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