Spicy Chicken and Rice

It has been quite a long time since I've posted, but I have a wonderful recipe for you! This is a change up to the Orange Chicken and Fried Rice. I ran out of several things I needed for that recipe, but all I had was chicken and rice in the house, so I changed it up a bit but I don't have pics, sorry! So ready? Here we go!

Ingredients:

• White Rice
• Chicken
• 2-3 Eggs
• Ground Ginger
• Red Pepper Flakes
• Soy Sauce
• 1/4 cup water
• Olive Oil
• Butter

Alright so you need to start it all by cooking your rice. If you're like us and have a rice cooker (because your Asian significant other eats it at least twice a day) it is easy enough, but other wise I recommend buying a box of Uncle Ben's and cooking it as instructed on the box for however many servings you need.

Once your rice is cooked and is all fluffy go a head and drop a pat of butter into a deep skillet on medium heat. You want a deep one so there isn't a huge mess with the rice later.

While the butter melts, crab a frying pan and put some olive oil in it, heating it up on medium heat.

Chop your chicken into bite sized bits, and toss into the frying pan. Take the rice and put it in the skillet, using a spatula to spread it out evenly in the pan.

Now for your eggs. If you have eggs Large or smaller you'll need 3. If you have XL or Jumbo you will be fine with two. Crack your eggs and drop them onto the rice, each on opposite halves of the skillet. Break the yolks with your spatula then start to fold and mix it all in. The idea is to coat the rice evenly in egg. Something else you could do is crack the eggs into the blow and stir them like you would for scrambled eggs, then pour that over the rice and fold in. Once the egg is evenly mixed in spread it out evenly once more and leave it be to fry. Every couple of minuets during the next step fold the rice on top, into the bottom, bringing the fried rice from the bottom up top.

Now its time to focus on cooking up your chicken. Once it is cooked through, pull it out and place it in a bowl. Add a little more olive oil to the frying pan, and reheat. Turn the heat up just a little bit as well. Then add in your ginger and red pepper flakes to the pan. Add a lot of each, the point is SPICY! Once that is in shake in some soy sauce. It should be enough to sizzle hard and turn it all into a thick kind of goo. This is where you add in your water. Fill the bottom of the pad about quarter of an inch. Add in a little more ginger then let it simmer just enough for it to thicken. Toss in your chicken and coat all of it. Once all your chicken has been coated, remove from heat and set aside.

Your rice should be well fried by more. Now it is time to add more ginger and red pepper flakes to the rice. Remember with the rice it is more like folding then spices in rather than mixing or stirring them in. Rice love to jump out of the pan and make a huge mess. So folding allows for better control and less mess. Once it's added in you are ready to serve it up!

I like to serve this in a bowl, rice on bottom, chicken on top. If you make more sauce than the chicken needed you can drizzle it on top of everything else as well. DELICIOUS!

LEFTOVERS!!!!! If you make extra of both rice and chicken, one of my favorite things to do is put it all together in a container and eat if cold for lunch the next day. It's almost better cold than cooked fresh.

Who will like this:

Anyone who likes spicy food. You can always tame it down but just adding less ginger. Then it could be more tolerable for the more sensitive pallets. Children or elderly for example. 

Thanks for tuning in everyone! See you next time!

~Alex~