Friday, July 10, 2009

Fried Rice and Egg Rolls

This was my thrown together supper for last night. Chicken fried rice and homemade egg rolls.

Chicken Fried Rice:
(makes enough for 5 of us and then lunch the next day)

4 Chicken breasts
soy sauce
rice wine
3 cups rice, cooked
1/2 bag frozen peas and carrots
1/2 bag frozen corn
2 eggs
1. Cook up the chicken and then cut into small pieces. Return them to the pan, adding 2 Tbs each of soy sauce and rice wine. Reserve 1 cup back for the egg rolls.
2. Add rice, garlic and frozen veggies.

3. Once the veggies are warmed through, make a well in the middle of the pan. add the eggs and scramble (being careful not to incorporate the rice in just yet). Once the eggs are pretty firm, then you can stir into the rest of the pan.
Egg Rolls:
1 pkg egg roll wrappers
1 cup chicken (from the fried rice)
1 bag cole slaw
soy sauce
1. Microwave cole slaw for 5 min.
2. In a bowl mix together the rest of the ingredients...I didn't measure the soy sauce, maybe a spoonful. Mix in cole slaw.
3. Put about 2 spoonfuls into middle of wrapper.
4. Fold in 2 corners and roll up. Once you get to the last edge, use your finger to dab some water around the edge so that it will stick.
5. Put on a greased pan, lightly grease the tops of the egg rolls too (use spray or I did olive oil and a brush).
6. Bake 375 until golden brown (about 10 min per side, flipping halfway through).

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