Prep time: 10 minutes (vegetable chopping)
Cook time: 30 minutes (the rice must cook and then you need to add it to the veggie stuff and fry it)
(chicken: .25, rice: .25, vegetables: .30, soy sauce/spices: .25, oil: .05, eggs: .20)
1-2 C dry rice (2-4 C cooked rice)--we used half brown (leftovers) and half white (which I cooked)
1/2 C shredded chicken
1 C chopped vegetables (we used broccoli from the stalk and 2 large carrots, but peas, asparagus, leeks, onions, celery, spinach, bok choy, and lots of other vegetables will work too)
1/2 tsp ginger
1/2 tsp onion powder
1/2 tsp garlic powder, or 1 clove
1/4 C soy sauce
1 Tbsp plum sauce or oyster sauce (plum for sweeter, oyster for savory)
2-4 Tbsp oil
Note: If your chicken isn't cooked, cube a piece of it and cook it in 1 Tbsp oil, a dash of ginger, dash pepper, dash garlic powder, dash onion powder.
Heat oil in large skillet or wok. Add ginger, onion powder, and garlic and cook about 30 seconds or until fragrant. Add vegetables with about 1 Tbsp soy sauce. Cook to desired tenderness.
Remove vegetables and set aside. Fry 2 eggs in a bit of oil with some soy sauce. Remove eggs and set aside.
Heat remaining oil in skillet. Add rice and fry for 3-4 minutes, tossing it around in the oil and letting it sizzle. Add remaining soy sauce (start with 1 Tbsp and add the other 1-2 Tbsp if you feel you need them). Add plum or oyster sauce. Throw in chicken, vegetables, and eggs and mix in. If you need more soy sauce or other seasonings, add them. Serve nice and warm.
And the next time you're trying to eat really cheap and your husband says he needs more meat, get yourself a humanely treated chicken and roast that lovely up. Just don't forget to use it all.
Posted by The Tasty Cheapskate