Zippylip
06-11-2013, 05:54 PM
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:
http://i330.photobucket.com/albums/l406/schwansonlip/Chicken/Chicken%20fried%20rice/009_zps142f4f0e.jpg
then onto the egg with some apple wood:
http://i330.photobucket.com/albums/l406/schwansonlip/Chicken/Chicken%20fried%20rice/006_zpsc5e96757.jpg
http://i330.photobucket.com/albums/l406/schwansonlip/Chicken/Chicken%20fried%20rice/007_zps3461ab11.jpg
all chopped up
http://i330.photobucket.com/albums/l406/schwansonlip/Chicken/Chicken%20fried%20rice/005_zps90606afc.jpg
http://i330.photobucket.com/albums/l406/schwansonlip/Chicken/Chicken%20fried%20rice/007_zpsd82d72c6.jpg
make the rice
http://i330.photobucket.com/albums/l406/schwansonlip/Chicken/Chicken%20fried%20rice/001_zps97679bd6.jpg
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.
http://i330.photobucket.com/albums/l406/schwansonlip/Pizza/Cast%20Iron%20cheese%20pie/010_zps047c7216.jpg
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:
http://i330.photobucket.com/albums/l406/schwansonlip/Pizza/Cast%20Iron%20cheese%20pie/012_zps59a0fef8.jpg
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
http://i330.photobucket.com/albums/l406/schwansonlip/Pizza/Cast%20Iron%20cheese%20pie/013_zpseadf2b9f.jpg
http://i330.photobucket.com/albums/l406/schwansonlip/Pizza/Cast%20Iron%20cheese%20pie/014_zps69fb109f.jpg
http://i330.photobucket.com/albums/l406/schwansonlip/Pizza/Cast%20Iron%20cheese%20pie/017_zps91e3e96b.jpg
http://i330.photobucket.com/albums/l406/schwansonlip/Pizza/Cast%20Iron%20cheese%20pie/024_zps145bdb9b.jpg
back to the chicken fried rice. The veggies of choice:
http://i330.photobucket.com/albums/l406/schwansonlip/Chicken/Chicken%20fried%20rice/008_zpsdc40bb5c.jpg
half a diced onion in the wok:
http://i330.photobucket.com/albums/l406/schwansonlip/Chicken/Chicken%20fried%20rice/001_zps64f1fb47.jpg
the eggs:
http://i330.photobucket.com/albums/l406/schwansonlip/Chicken/Chicken%20fried%20rice/003_zps7aa1a315.jpg
then all the other stuff:
http://i330.photobucket.com/albums/l406/schwansonlip/Chicken/Chicken%20fried%20rice/004_zpsf35df193.jpg
http://i330.photobucket.com/albums/l406/schwansonlip/Chicken/Chicken%20fried%20rice/005_zpse3e082a2.jpg
http://i330.photobucket.com/albums/l406/schwansonlip/Chicken/Chicken%20fried%20rice/006_zpsfbb343aa.jpg
on the plate:
http://i330.photobucket.com/albums/l406/schwansonlip/Chicken/Chicken%20fried%20rice/011_zpsed6287ac.jpg
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:
http://i330.photobucket.com/albums/l406/schwansonlip/Chicken/Chicken%20fried%20rice/009_zps142f4f0e.jpg
then onto the egg with some apple wood:
http://i330.photobucket.com/albums/l406/schwansonlip/Chicken/Chicken%20fried%20rice/006_zpsc5e96757.jpg
http://i330.photobucket.com/albums/l406/schwansonlip/Chicken/Chicken%20fried%20rice/007_zps3461ab11.jpg
all chopped up
http://i330.photobucket.com/albums/l406/schwansonlip/Chicken/Chicken%20fried%20rice/005_zps90606afc.jpg
http://i330.photobucket.com/albums/l406/schwansonlip/Chicken/Chicken%20fried%20rice/007_zpsd82d72c6.jpg
make the rice
http://i330.photobucket.com/albums/l406/schwansonlip/Chicken/Chicken%20fried%20rice/001_zps97679bd6.jpg
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.
http://i330.photobucket.com/albums/l406/schwansonlip/Pizza/Cast%20Iron%20cheese%20pie/010_zps047c7216.jpg
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:
http://i330.photobucket.com/albums/l406/schwansonlip/Pizza/Cast%20Iron%20cheese%20pie/012_zps59a0fef8.jpg
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
http://i330.photobucket.com/albums/l406/schwansonlip/Pizza/Cast%20Iron%20cheese%20pie/013_zpseadf2b9f.jpg
http://i330.photobucket.com/albums/l406/schwansonlip/Pizza/Cast%20Iron%20cheese%20pie/014_zps69fb109f.jpg
http://i330.photobucket.com/albums/l406/schwansonlip/Pizza/Cast%20Iron%20cheese%20pie/017_zps91e3e96b.jpg
http://i330.photobucket.com/albums/l406/schwansonlip/Pizza/Cast%20Iron%20cheese%20pie/024_zps145bdb9b.jpg
back to the chicken fried rice. The veggies of choice:
http://i330.photobucket.com/albums/l406/schwansonlip/Chicken/Chicken%20fried%20rice/008_zpsdc40bb5c.jpg
half a diced onion in the wok:
http://i330.photobucket.com/albums/l406/schwansonlip/Chicken/Chicken%20fried%20rice/001_zps64f1fb47.jpg
the eggs:
http://i330.photobucket.com/albums/l406/schwansonlip/Chicken/Chicken%20fried%20rice/003_zps7aa1a315.jpg
then all the other stuff:
http://i330.photobucket.com/albums/l406/schwansonlip/Chicken/Chicken%20fried%20rice/004_zpsf35df193.jpg
http://i330.photobucket.com/albums/l406/schwansonlip/Chicken/Chicken%20fried%20rice/005_zpse3e082a2.jpg
http://i330.photobucket.com/albums/l406/schwansonlip/Chicken/Chicken%20fried%20rice/006_zpsfbb343aa.jpg
on the plate:
http://i330.photobucket.com/albums/l406/schwansonlip/Chicken/Chicken%20fried%20rice/011_zpsed6287ac.jpg
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