Thursday, April 28, 2011

Tasty Thursday

Fried Rice With Peas and Chicken


3 tablespoons peanut oil or neutral oil, like corn or canola
1 medium onion, roughly chopped
1 bell pepper, stemmed, cored and roughly chopped
1 1/2 cups chopped boneless chicken
1 cup peas (defrost if frozen)
1 tablespoon minced garlic, or to taste
1 tablespoon minced ginger, or to taste
3 to 4 cups cooked rice, cooled
2 eggs, lightly beaten
1/4 cup water
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and ground black pepper to taste
1/4 cup minced scallion or cilantro.


1. Put 1 tablespoon oil in a wok or a large skillet, preferably
nonstick, and turn heat to high. A minute later, add onion and
pepper and cook, stirring occasionally, until softened and
beginning to brown, 5 to 10 minutes. With slotted spoon, remove
to a bowl.
2. Add chicken to skillet and cook over high heat, stirring
infrequently, until nicely browned, 5 to 10 minutes. Add to bowl
with vegetables. Drain peas if necessary and add them to skillet;
cook, shaking pan, for about a minute, or until hot. Add them to
3. Put remaining oil in skillet, followed by garlic and ginger. About
15 seconds later, add rice, a bit at a time, breaking up clumps
with your fingers and tossing it with oil. When all rice is added,
make a well in the center and break eggs into it; scramble them a
bit, then incorporate into rice.
4. Return chicken and vegetables to skillet and stir to integrate.
Add water and cook, stirring, for about a minute. Add soy
sauce and sesame oil, then taste and add salt and pepper if
necessary. Turn off heat, stir in scallion or cilantro, and serve.

You might want to make these wonderful biscuits to go with this

Barbara's Best Biscuits

2 cups flour
1 tsp sugar
4 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1 egg
2/3 cup milk


Sift together first 4 ingredients, cut in shortening, Beat egg and milk together and add to dry mixture. Dough will be moist. On a floured surface knead dough until smooth. Roll out to 3/4-inch thickness, cut with biscuit cutter.

Bake on a greased cookie sheet at 450 for
10-12 minutes.

Now I do not roll my dough out, I push it down with my hands and leave it kinda thick, your biscuits will be 2 inches high and melt in your mouth. up to you how you like them we like them high with butter and honey. Hugs and enjoy. Perfect every time.

Hope you make these and enjoy them, they make a great meal, I have not posted recipes in a while so thought I would take today to do just that. Have a wonderful Thursday


Donnie said...

Don 7 i started on Weight Watchers this morning and now I'm recipes.

Barbara said...

LOL ♥ sorry

Marsha Young said...

Well, if I hadn't already indulged in a glazed donut this morning, I would be tempted to jump right up and try these. Great recipes!

Have a wonderful day ...Marsha at Spots and Wrinkles

Sharon said...

I am sure going to give this a try.
I love biscuits and the more butter the better.LOL
thanks for sharing this

Todd said...
This comment has been removed by the author.
Jillian said...

Looks Wonderful!! : ) I really enjoy making recipes that bring everything all together in one dish at the end...not quite sure why!

Thanks for sharing your recipes...I love to get ideas from other ladies!

Grammy Blick said...

I'm a 'patter', too when it comes to biscuits. They make Beloved Husband's blood sugar soar more than a piece of chocolate pie (he compared!!) so I only fix them when we have company. I've also found that poking the dough with a fork before cutting helps them cook evenly. Read in BH&G, and it seems to work.