Spanish Fusion Chicken Fried Rice
Cinco do Mayo 2006 Contest Winner Better than anything you’ll get at a restaurant - with no MSG, much lower salt, and healthy brown rice. This is a meal in itself, or served as a hearty side to any meal. Grocery List: 1 Bag TJ’s Frozen Roasted Corn 1 Bag TJ’s Frozen Petite Peas 1 Box TJ’s Frozen Organic Brown Rice 1 Bag TJ’s Frozen BBQ Chicken Teriyaki 1 Bottle TJ’s Toasted Sesame Oil Vegetable (Corn/Canola Oil) 1 Bottle TJ’s Enchilada Sauce TJ’s organic eggs Recipe: 1 Cup Roasted Corn 1 Cup Petite Peas 2 Bags Organic Brown rice (each box contains 4 separate bags) 2 cups BBQ Chicken, slightly thawed and cut into bite-sized chunks ½ - ¾ packet of the Teriyaki Chicken Sauce from the Bag of BBQ Teriyaki chicken 2 TBS Vegetable Oil ½ to ¾ Cup TJ’s Enchilada Sauce 2 TJ’s Organic Eggs, scrambled Begin by heating the 2 bags of rice in the microwave according to the directions on the box (about 3 minutes each, per bag). In the meantime, Heat a large skillet under medium-high heat, add oils. Once oils are hot, add brown rice to the skillet. Cook for 3-5 minutes, while stirring occasionally until the slightly golden color of the rice begins to enhance. Separate the rice to the edges of the skillet, creating a “well” in the center of the skillet, and add roasted corn, peas, & chicken pieces. Let that cook for about 2 minutes in the center of the pan, then pour scrambled eggs on top, Stirring until eggs are cooked and separated (you don’t want an omelet in the center of the pan!). Incorporate all together with the rice from the sides of the skillet. Add the Teriyaki sauce, and the Enchilada Sauce (start with ½ cup and add more if necessary), and stir to incorporate completely, for about another 2-3 minutes.
September 9, 2006