There are some days when all you want to eat is greasy fake-chinese food. I'm talking gloopy sweet and sour with battered pork - calorie central! So, for when those days strike, here is a slightly less artery-clogging option!
Salt-and-Pepper Chicken with Egg-Fried Rice
Serves 1-2
For the chicken:
1 skinless boneless chicken breast
1/4 cup flour
salt and pepper
For the Rice
1 tablespoon oyster sauce
2 teaspoons soy sauce
2 cloves garlic, minced
vegetables of your choice, chopped finely
2 eggs, beaten
2 cups of cooked rice (I used brown)
1/2 cup frozen peas
oil for frying
First off, the chicken
in a tupperware or large sandwich bag, put the flour, some salt, and lots and lots of pepper (I used about 20 turns of a pepper grinder). Seal it, then shake it about a bit
cut the chicken into bitesized chunks, and put them in with the flour mixture
then put the lid on and shake until all the pieces of chicken are covered with the flour mixture.
Then heat some oil in a pan and start to fry the chicken.
While the chicken is cooking, it is time to start the rice.
Mix together the oyster and soy sauces in advance
Heat some oil in a wok or high-sided frying pan, then mince the garlic and cook for a minute or so.
Then add your chopped vegetables. I used cabbage because it's what I had on hand, but carrots would also be good.
Push the veggies to one side of the pan, then pour in the egg on the other.
Scramble the egg and break it up, then add in the rice and the oyster and soy sauce and stir fry. When the rice is heated through, add the peas and stir fry some more until the peas are cooked.
Now you are ready to serve!
