Three Sisters Jewelry Design by Zoe – Hip, Hand Stamped Jewelry

May 17

i bumped into my friend nikki and she told me that she has tried a few of my blog recipes.  i was totally surprised.  i didn’t think anyone actually tried them!  in fact, she said she was making the teriyaki chicken that night again.  wow.  so cool!  how neat that my mom’s recipe is reaching others.  i loved hearing that.  so guess what?  you get another recipe!  it may not seem that exciting, but it’s a staple in our house.  easy to make AND it serves a dual purpose.  an affordable, easy to make meal and it it’s a good recipe for the parts of the rotisserie chicken that no one will eat!  i have a weird hang-up and hate to waste food.   i grappled with the rotisserie chicken issue – it’s great to grab and eat when you don’t want to cook, but what do you do with those darn legs and wings?  my kids won’t eat them – niels will, but is it really not fair to make him eat the parts that no one wants?  probably not, so niels concocted this recipe and it’s a hit.  here is what you do:  cook three 2 cups of long grain rice.  while the rice is cooking, cook a pound of bacon in the oven (400 degrees for 20/25 minutes, turning once).  make sure it is very crisp – the crispness adds good texture to the rice.  once the rice is done (can be made in the morning), start your wok and heat to high.  if you don’t have a wok, then use a large pan (can’t do nonstick though) and heat to high.  throw in a handful and a half of finely diced or shredded carrots and stir fry until cooked.  throw in the diced chicken and stir fry until heated through (don’t do chicken?  use shrimp instead!).  add the rice and cook until heated and then add chopped bacon and handful of chopped green onions.  beat two eggs and add at the end.  stir fry until rice is dry/egg is cooked and then add 1/4 c. soy sauce.  drizzle with sesame oil and garnish with more onions (i use an entire bunch for the meal). it takes all of ten minutes to cook.   we then dress it up with our assortment of chili oils!  and lastly, try not to eat all of the bacon before you add it to the rice…

(PS – please don’t be scared of the picture of my wok!  it was a gift from my mom when i left for college – that and a rice cooker.  if my house was burning down, my wok would be one of the five top material possessions i would rescue.  it’s seen a lot of meals and is well seasoned!)