Fried Rice

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Ingredients:

• 3 Tablespoons butter, divided
• 2 eggs, whisked
• 2 medium carrots, peeled and diced
• 1 small white onion, diced
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• salt and pepper
• 4 cups cooked and chilled rice
• 3 green onions, thinly sliced
• 3 Tablespoons soy sauce
• 2 teaspoons oyster sauce (optional)
• 1/2 teaspoon sesame oil

Directions:

1. Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg and transfer to a separate plate.
2. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft.
3. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined.
4. Continue stirring for an additional 3 minutes to fry the rice. 
5. Then add in the eggs and stir to combine. 
6. Add the sesame oil, stir to combine, and remove from heat.
7. Serve warm.

~Recipe from gimmesomeoven.com

Easy Sesame Chicken

Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:

• Chicken
• 1 large egg
• 2 Tbsp cornstarch
• 1 pinch each salt & pepper
• 1 lb boneless, skinless chicken thighs
• 2 Tbsp vegetable oil (for frying)
• Sauce
• 2 Tbsp soy sauce
• 1 Tbsp water
• 1/2 Tbs toasted sesame oil
• 1 1/2 Tbsp brown sugar
• 1 1/2 Tbsp rice vinegar
• 1 inch fresh ginger, grated
• 1 clove garlic, minced
• 2 Tbsp sesame seeds
• 1 Tbsp cornstarch
• For Serving
• 4 cups cooked jasmine rice
• 2 whole green onions

Directions:

1. In a bowl, whisk the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.
2. Heat a large skillet with 2 Tbsp of vegetable oil over medium-high heat. When the oil is very hot (it should look wavy on the surface), add the chicken and all of the egg mixture. Cook the chicken, stirring only occasionally, until it is golden brown and cooked through (about 7-10 minutes). Drain off the excess oil, if desired.
3. While the chicken is cooking, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (You can grate the ginger & garlic with a small-holed cheese grater).
4. When the chicken is cooked through and golden brown, pour the sauce over top. Toss the chicken to coat in the sauce. The sauce will begin to thicken as soon as it hits the hot skillet. Once the chicken is coated and the sauce thickened, turn off the heat.
5. Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.

*I used chicken breast rather than thighs.

Recipe via budgetbytes.com