Japanese Fried Rice

From my friend, Cindy, mom of the friend of a couple of my boys'.


Prep Time: 30-40 minutes

3 T butter1/2 C carrots, shredded or diced1/2 C onion, diced1 1/2 C frozen peas, thawed (optional)4 eggs8 C cooked rice4 T soy saucesalt to tastepepper to taste
MELT 1 T of the butter in a frying pan. Saute carrot and onion in butter. Set aside in a small bowl. SCRAMBLE eggs over medium heat. Chop egg into pea-sized bits. MELT the remaining 2 TBSP of butter in the pan. Add rice, carrot, onion, and peas to egg. ADD the soy sauce, salt and pepper to taste. COOK rice for 6-10 minutes over medium heat. Stirring every couple minutes.


Serves 6

Chicken and Broccoli “Stir Fry” in the Slow Cooker

Another one I have to try...original here.

Serving Size: 6
INGREDIENTS
2-3 lbs. chicken tenders
1/2 bottle stir fry sauce (about 1 cup) or more, if you like (I used Mandarin Sauce from Panda Express)
1 bunch broccoli, chopped
1 red bell pepper, sliced

INSTRUCTIONS
Place chicken in slow cooker. I start mine from frozen. Pour sauce over chicken. Cook on high 4-5 hours or low 6-7 hours. About an hour before serving, place broccoli and red pepper on top of chicken in slow cooker. Cover and let it finish cooking. Serve over rice.

Mom H's Sweet & Sour

Cut up meat (pork, beef, or chicken) into bite-sized pieces, and brown.  Remove from pan to plate.

Cook together:

#10 can pineapple, drain juice in pan
¼ C vinegar
1 T soy sauce
¼ C cornstarch - mixed with water
½ t salt
3/4 C sliced green pepper
¼ C sliced onion
½ C sliced carrots
Water as needed

Add meat to mixture after it has thickened.  Warm thoroughly.  Serve with egg rolls or rice.

EASY Crockpot Orange Chicken

Ingredients:
• 3-4 boneless chicken breasts, chopped into small chunks
• 1/3 cup flour
• olive oil
• 1/2 T salt
• 1 teaspoon balsamic vinegar
• 3 T ketchup
• 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
• 4 T brown sugar

In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup.

Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess.

Pour a small amount of olive oil in a skillet and brown the flour-covered chicken. The chicken doesn't need to be fully cooked since it's going in the crock pot.

After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir. Cook on low for 5-6 hours or on high for 2-3.

Serve over rice and even add veggies if you want a healthier meal. Enjoy!

Find this recipe and more pictures where I got it at:
http://team-t-adventures.blogspot.com/2010/03/crock-pot-orange-chicken.html

(I will be at least doubling this! sb)

Printable version here.

ADDITIONAL NOTE - I don't like using ketchup or sugar in such recipes, so I usually refer to some other Orange Chicken recipes and tweak the ingredients to suit me for that day, like the one at this website.

Pancit Stir Fry

I served an LDS mission to the Philippines, and fell in love with Pancit.  A Filipino friend (& caterer) told me how to make it. Thanks, Rod Villamil!

1 pkg pancit noodles (fine rice noodles, but I've also used fine bean noodles)

Soak noodles in cold water for 5 minutes, then drain.

With a little oil, stir fry bite sized meat, chicken, beef or pork, your choice.  Set aside.

In the same pan, and with a little more oil, stir fry in garlic, onion, veges (sliced onions, peppers, brocolli, whatever) together until just tender.  Add 1-2 cups bullion seasoned water, flavor depending on the meat you are using.  Add washed noodles on medium heat.  Toss gently (noodles break easily).  When al dente, fold in meat and veges. 

May add soy sauce if desired.*

Mmmm, good!

(Having served a mission in an Asian country, I recognize a BIG difference in soy sauce flavors.  My preference is La Choy - can't stand that Kikkoman brand!)