Fried Rice And Spring Rolls
***FRIED RICE INGREDIENTS***
*3cups rice (I use instant brown or white)
*3cups worth of bouillon cubes (3 cubes or equivalent in non-cubed format)
*3tbs butter
*6eggs slightly beaten
*6tbs veg oil (or other oil)
*Boneless skinless chicken breasts, diced (I use one of those bags of frozen chicken-this does make the cook time longer though. Generally for this size recipe, use 4-6 pieces)
*6lg green onions, chopped
*2tbs soy sauce
***SPRING ROLL INGREDIENTS***
*2pcs of Bonesless/Skinless Chicken Breast, cooked and chopped
*1tsp soy sauce
*1tsp brown sugar
*1tsp peanut oil
*8oz bean sprouts, fresh
*1oz can bamboo shoots
*2 green onions
*1tsp cornstarch
*2tsp water
*Egg roll wraps (located in the fresh fruit/veggie section of your grocery store)
*Oil for frying (you do not need a deep fryer for this, fill up the bottom of a small pan (perhaps an inch or a half inch-however much you would like to use. I just use veggie oil, but you could also use sunflower oil or peanut oil.)
***FRIED RICE DIRECTIONS***
Cook rice according to package, substituting the bouillon for salt.
Melt butter in a large skillet over medium heat.
Add eggs, cook until just set, tilting pan to let uncooked egg run under edges. Remove from skillet, set aside.
Heat oil in skillet over medium high heat.
Add chicken, green onions, and any other wanted ingredients. Cook until chicken is lightly browned.
Pour in soy sauce, mix well.
Add rice, toss well.
Cut egg into thin strips; toss with rice and chicken.
***SPRING ROLLS DIRECTIONS***
Mix chicken, soy sauce, brown sugar, and oil. Cover and marinate for 30 minutes.
Use a food chopper to chop the sprouts, shoots, and green onion into as small of pieces as you would like. I also chop the chicken this way. I like to chop into very very small pieces, so the kids don’t look at me like I’m trying to poison them with bamboo shoots, lol.
Heat the oil, stir fry the veggie mix for 2 to 3 minutes. Add the chicken and stir fry for another 2 to 3 minutes.
Blend the cornstarch with the water and stir into the pan. Remove from heat and let it cool down.
Spread out the skins and spoon the mix into the center of each. Brush edges with water and fold in the sides, then roll up.
Heat oil for frying. Cook the spring rolls in batches for 2 to 3 minutes, or until golden and crisp.
| Yield: | 6 servings | |||
| Prep Time: | 1 hr 30 mins | |||
| Cook Time: | 0 hr 0 mins | |||
| Ready In: | 0 hr 0 mins | |||
| Category: | Appetizer | |||
| Main Ingredient: | Chicken | |||
| Cooking Method: | Stir Frying |
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| Recipe Tags: | fried rice | spring roll | chinese | appetizer |
Chef's Note & Story
FRIED RICE: You can split this recipe in ½ to make a smaller meal. The beauty of this recipe is you can add as many other ingredients like Ham, Carrots, Peas, etc. that you want. Vary it each time you make it!
SPRING ROLLS: You can also add more ingredients to your spring rolls-carrots, peppers, etc. Experiment until you get your favorite mix!
FREEZING FRIED RICE: FRIED RICE: Go ahead and freeze this recipe! You can freeze the rice and eggs, but it’s best to add the eggs after freezing. OR, cut up and cook a bunch of chicken w/the green onions and freeze in batches that way.
FREEZING SPRING ROLLS: I recommend freezing the cooked mix. Thaw out and place in rolls when ready.
