We love to go out for Asian food. It’s always better in the restaurant, fresh from the kitchen. But, it can get expensive to go out weekly. So, while preparing some freezer meals for a family in our church last week, I saw someone prepare Fried Rice and thought I’d give it a shot. WOW! It was YUMMY and turned out much better than I expected! I can’t wait to add in more ingredients to make this basic Fried Rice more of a dish.
Of course, I had to find something to have with our Fried Rice and ended up selecting a recipe for Sweet & Sour Chicken from Life as a Lofthouse – another dish I’ve never prepared. MAN, I was on a roll! This stuff was as good (and dare I say BETTER) than I’ve had in some Chinese Restaurants! I used Schwan’s Oven Roasted Chicken Bites #494 to make it even simpler I’ll be sharing lots of Fall Favorite Recipes from Schwan’s over the next couple of weeks! Be on the lookout for that too!
The ingredients are minimal and most are items you’d have in your pantry anyway. Enjoy these two recipes that have now gained the right to be in our weekly roundup!
- 3 cups cooked white rice day old or leftover rice works best!
- 1.5 tbs sesame oil
- 1.5 tbs olive oil
- 1 cup frozen peas and carrots thawed
- 1 small onions chopped
- 2 tsp minced garlic
- 2 eggs slightly beaten
- 1/4 cup soy sauce
- On medium high heat, heat the oil in a large skillet or wok.
- Add the peas/carrots mix, onion and garlic. Stir fry until tender.
- Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled.
- Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.
- You can also divide and place into freezer bag. Press out air, seal, lay flat and freeze.
- The chicken coating:
- 3-4 boneless chicken breasts
- salt + pepper
- 1 cup cornstarch
- 2 eggs beaten
- 1/4 cup canola oil
- The sweet and sour sauce:
- 3/4 cup sugar
- 4 tbs ketchup
- 1/2 cup distilled white vinegar
- 1 tbs soy sauce
- 1 tsp garlic salt
- Start by preheating your oven to 325 degrees.
- Rinse your chicken breasts in water and then cut into cubes.
- Season with salt and pepper to taste.
- Dip chicken into the cornstarch to coat then dip into the eggs.
- Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through.
- Place the chicken in a 9x13 greased baking dish.
- Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken.
- Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.