Fried rice is one of the quickest Chinese dishes to make; it’s also one of the cheapest. When making fried rice all you need is rice and vegetables. You can make it with beef, chicken or top it with scrambled eggs. It’s very easy to make, especially for beginner cooks, and it gives me a chance to try some new Chinese ingredients.
Although I am not a vegetarian, I prefer to eat vegetarian Chinese dishes. I think that most of the sauces and spices used in Chinese cooking compliment vegetables and tofu well. Plus, Chinese vegetables are different from the ones we use in the U.S. The Woks of Life, a blog that focuses on traditional and non-traditional Chinese dishes has a whole glossary dedicated to Chinese vegetables. For this recipe, I decided to keep it simple with carrots and broccoli. However, in the past, I have used bok choy, scallions, bean sprouts, edamame and many other vegetables.
If you are going to try to make fried rice at home, I suggest that you have everything mise en place. This is a fancy French word meaning “putting in place”. Since you will have to work quickly when cooking the ingredients, it’s almost necessary to put all of your ingredients in separate bowls. If you don’t have everything in place, your food can burn and it will be disastrous, trust me.
Don’t be afraid to make fried rice at home. It’s simple to make and doesn’t require much time or money. Even in Nanjing, it’s cheaper for me to make friend rice at home than buying it at a restaurant. Lastly, it’s an easy way to start exploring the world of Chinese cooking.
Since I’ve settled into my apartment, I’ve wanted to experiment with some new recipes. There is something about being in a new kitchen that makes me want to grab a notebook and write down ideas for recipes. I’ve wanted to perfect some old recipes as well. I found in one of my notebooks a recipe for teriyaki chicken that I made three months ago. The last time I made it a friend spent the night at my old apartment. So, as soon as I saw it a flood of memories washed over me. That has to be my favorite part about cooking; stumbling upon old recipes.
Also, I’ve been wanting to experiment with new sauces. Originally when I made the teriyaki sauce, I didn’t use cornstarch or any thickening agent. I liked that sauce but it was more of a marinade. I will definitely use it in the future, but it wasn’t what I wanted for dinner. I wanted that thick, sweet sauce that you get at an Asian restaurant in the mall, of course, with less sugar. I decided that the best thing for me to do was to combine the marinade with a thickening agent. I went with cornstarch and the fat from the chicken to give the vegetables a little extra flavor. Plus, I don’t like to waste food. I always try to reuse ingredients and throw only what I need to away.
I found this recipe at just the right time. I needed a chicken recipe that was simple and would challenge me to cook in a different way. It had to last for more than a day and would actually taste good the next day. I hate it when leftovers don’t taste good. It is the worst. I was able to take my old recipe, update it and make enough food to last for three days.
Simple Teriyaki Chicken with Red Cabbage and Broccoli
For the marinade: In a large mixing bowl whisk together the soy sauce, rice vinegar, water, honey, garlic and ginger. Then, add one tablespoon of the cornstarch. Whisk the ingredients together one more time. The marinade should look cloudy.
Add the chicken to the marinade and let it sit for at least five minutes.
Once the chicken is done marinating, place it in an oven safe dish and let it bake for an hour at 170 degrees Celsius. *
When the chicken is thoroughly cooked, place the chicken in a bowl and leave the juices from the chicken in the dish.
Next, strain the juices from the chicken into a bowl. This will be made into a sauce.
In a frying pan, on medium heat pour the juice from the chicken in the pan. Add in the other tablespoon of corn starch and quickly whisk it around. When it’s done, the sauce should bubble up and not look lumpy.
Place the vegetables in the pan with the sauce and toss them around for two minutes. You’ll know when it’s done when the cabbage should be a light purple color and the broccoli should be greener.
Once the vegetables are done, remove them from the heat. When plating the dish add a little extra sauce from the pan on top of the chicken.
I cooked the chicken in a convection oven. If you cook it in a regular oven, it may cook in a shorter period of time.