A bowl of soup from an Asian fusion food truck inspired this version of fried rice.  It includes cilantro, lime, fresh bean sprouts and bits of fried chicken.  With all the chopping involved, this is a great recipe to fix with friends and it makes about 8 servings if served with a side salad and fruit.  If it is all you are serving for the meal, it will satisfy 4 healthy appetites.

Mix up the sauce, then prep the other ingredients.

Sauce:

• 3 Tablespoons soy sauce
• 2 Tablespoons water
• 2 Tablespoons rice vinegar
• 2 teaspoons sesame oil
• dash of teaspoon salt
• 1/2 teaspoon crushed red pepper

Other Ingredients:

• 2 Tablespoons sesame or olive oil
• 1 to 1-1/2 cups chopped celery
• 3 large eggs, beaten but not frothy
• 2 cups green onion tops cut into ¼-inch pieces
• 2 Tablespoons minced or grated fresh ginger
• 3 fried chicken tenders (my favorite is Popeye’s), cut into small pieces
• 4 cups previously cooked white rice, room temperature
• 1-1/2 cups frozen green peas, flash-thawed in microwave
• 1 to 2 cups fresh bean sprouts
• 1/4 cup chopped cilantro – divided into two portions.
• 2 limes, cut into quarters

Combine the sauce ingredients in a small bowl and set aside.

Heat the 2 Tablespoons of oil in a large nonstick skillet or wok over high heat.  When oil has several bubbles rising to top, add celery and stir-fry 2 minutes.  Add eggs and stir-fry 30 seconds (soft-scrambled stage).  Stir in green onions and ginger; stir-fry another 1 minute.  Add meat, rice and  peas.  Cook 2 minutes more on high heat, then add sauce, half of cilantro and bean sprouts.  Continue stirring until all ingredients are coated with sauce. Scatter remaining cilantro across the top of the dish and serve immediately from the pan with lime on the side.  Each person squeezes lime over their portion to taste.

 

Serves: 4 single dish portions, or 8 entree size portions to be accompanied by a side salad and fruit

 

Carlyn Foshee Chatfield