Quote:
Originally Posted by Mr. Flopnuts
Standard fried rice. I make instant rice a couple of days ahead of time and refrigerate it. Dice the chicken (next time I'm adding BBQ Pork to it) and cut up a white onion, some carrots, add some peas, and a little oil. I add 5 jumbo eggs to an entire small box of minute rice, and almost 2 lbs of chicken. Carrots, white onion, and peas after the chicken is flipped and then covered. With the scambled eggs.
When cooked add siracha, peanut sauce, and chopped peanuts. There's your Thai infusion. Simmer until warm. When plated, add bean sprouts. BOOM! We love it. Hope you do too!
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about 2/3rds white onion.
8-10 baby carrots
2 stalks spring onion
1/4 bag frozen peas
4 oz soy sauce
4 oz peanut sauce
4 oz siracha sauce
All approximation as I don't measure sauces. I just make it to taste.