Zippylip
Full Fledged Farker
Following last weekend’s pork fried rice of necessity, I wanted to try actually planning it out this time. Changes were chicken instead of pork, white rice instead of brown, different veggie combination which included sugar snap peas & water chestnuts, cooked the rice in chicken broth for more flavor and reduced the amount of soy sauce, added a few beaten eggs, and went with a rub rather than salt & pepper. All in all, it was pretty tasty
The featured flavor:
then onto the egg with some apple wood:
all chopped up
make the rice
Once all this was done it went into the refrigerator for the night to be assembled for a weeknight dinner. Still had to eat on this day, so onto the other egg went a cast iron deep dish cheese pie.
I burried a nice chunk of black cherry wood into the coals & let it burn off for a good while before putting the pie on, gave a very nice hint of smoke:
For some reason the egg got away from me temp wise & I ended up cooking this at about 500-525, about 20 minutes; usually don't like going above 450 on this type of pie but it worked out, came out about the same as usual
back to the chicken fried rice. The veggies of choice:
half a diced onion in the wok:
the eggs:
then all the other stuff:
on the plate:
All in all I think the pork is the tastier meat for fried rice, but the veggies & rice in this version were better so it was still good
The featured flavor:
then onto the egg with some apple wood:
all chopped up
make the rice
Once all this was done it went into the refrigerator for the night to be assembled for a weeknight dinner. Still had to eat on this day, so onto the other egg went a cast iron deep dish cheese pie.
I burried a nice chunk of black cherry wood into the coals & let it burn off for a good while before putting the pie on, gave a very nice hint of smoke:
For some reason the egg got away from me temp wise & I ended up cooking this at about 500-525, about 20 minutes; usually don't like going above 450 on this type of pie but it worked out, came out about the same as usual
back to the chicken fried rice. The veggies of choice:
half a diced onion in the wok:
the eggs:
then all the other stuff:
on the plate:
All in all I think the pork is the tastier meat for fried rice, but the veggies & rice in this version were better so it was still good
