MS2SB
is Blowin Smoke!
Thursday's in my household are generally leftover day, I'll go through the fridge see what we have and try to make a meal out of watever I made earlier in the week. About two weeks ago I went through the fridge and found the following.
2 smoked chicken breasts, skin on
1/2 lb home cured and smoked bacon
a couple of carrots
some celery
1 bunch green onions
leftover white rice
To me this screamed for me to make up a fried rice using the mishmosh of ingredients that I had.
I started by cutting the bacon into lardon and rendering it down til crispy, I then diced the carrot and celery and cooked them until they were tender. It was at this point that I noticed that the chicken was still skin on so I peeled the skin off and cut it into ribbons and then sauteed it until crispy.
Here's a look at all of the ingredients so far.
Then I diced up the chicken and tossed it into the skillet to brown a little
While the chicken was browing I made a sauce using the following
(all measurements are approximate)
1/2 C low sodium soy
1 T garlic chili paste
2-3 tsp Red Boat 40 fish sauce
couple squirts srirachi
1-2 T shiaoxing wine
Once the chicken was warmed throuh I removed it from the skillet and tossed in 1 egg which I quickly scrambled, then tossed in the frozen peas and green onion quicky followed by the rice.
Once the rice had fried for 2-3 minutes I added the sauce a little bit at a time until I get to the desired flavor.
Finished product is below. This is a great way to use up leftover que, it would work great with PP, brisket, pork chops etc.
2 smoked chicken breasts, skin on
1/2 lb home cured and smoked bacon
a couple of carrots
some celery
1 bunch green onions
leftover white rice
To me this screamed for me to make up a fried rice using the mishmosh of ingredients that I had.
I started by cutting the bacon into lardon and rendering it down til crispy, I then diced the carrot and celery and cooked them until they were tender. It was at this point that I noticed that the chicken was still skin on so I peeled the skin off and cut it into ribbons and then sauteed it until crispy.
Here's a look at all of the ingredients so far.
![IMG_7212_zpsbc4630b7.jpg](/proxy.php?image=http%3A%2F%2Fi1243.photobucket.com%2Falbums%2Fgg556%2Fdgoldman17%2FMutt%2520Fried%2520Rice%2FIMG_7212_zpsbc4630b7.jpg&hash=f531123fec573340097cf919210d4920)
Then I diced up the chicken and tossed it into the skillet to brown a little
![IMG_7218_zps26024ae3.jpg](/proxy.php?image=http%3A%2F%2Fi1243.photobucket.com%2Falbums%2Fgg556%2Fdgoldman17%2FMutt%2520Fried%2520Rice%2FIMG_7218_zps26024ae3.jpg&hash=2f35f23e54714e344b67dd8929a5d4e0)
While the chicken was browing I made a sauce using the following
(all measurements are approximate)
1/2 C low sodium soy
1 T garlic chili paste
2-3 tsp Red Boat 40 fish sauce
couple squirts srirachi
1-2 T shiaoxing wine
Once the chicken was warmed throuh I removed it from the skillet and tossed in 1 egg which I quickly scrambled, then tossed in the frozen peas and green onion quicky followed by the rice.
![IMG_7220_zps157096bb.jpg](/proxy.php?image=http%3A%2F%2Fi1243.photobucket.com%2Falbums%2Fgg556%2Fdgoldman17%2FMutt%2520Fried%2520Rice%2FIMG_7220_zps157096bb.jpg&hash=d6e0643825439926a1314a87946b2267)
Once the rice had fried for 2-3 minutes I added the sauce a little bit at a time until I get to the desired flavor.
Finished product is below. This is a great way to use up leftover que, it would work great with PP, brisket, pork chops etc.
![IMG_7221_zpsdbf06d48.jpg](/proxy.php?image=http%3A%2F%2Fi1243.photobucket.com%2Falbums%2Fgg556%2Fdgoldman17%2FMutt%2520Fried%2520Rice%2FIMG_7221_zpsdbf06d48.jpg&hash=24accdcc27bd109d168cb94f4995cea1)
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