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9
Chicken Fried Rice
RECIPES
Marinate cubed chicken with cornstarch, soy sauce and sugar in a bowl.
Refrigerate about 30 minutes. Heat the wok with 2 tablespoons of oil. Add
chicken and stir fry until it turns white. Remove and set aside. Heat the wok with
1 tablespoon of oil; tilt wok to coat sides. Stir fry eggs until thickened. Heat the
remaining oil in the wok. Add rice and 1 tablespoon of water. Cover and braise
over low heat for 1 minute. Stir fry for 1 minute. Add eggs, chicken, vegetables,
green onion and white pepper powder. Stir fry one minute. Serves 4.
1 skinless, boneless chicken breast, cut into small cubes
1 cup cooked vegetables (sugar peas, carrots, chopped cabbage)
3 eggs, slightly beaten
3 cups cooked long-grain rice, cooled
1 tablespoon vegetable oil
½ cup Chinese parsley
¼ cup green onion, thinly sliced
1 or 2 tablespoons dark soy sauce
1 teaspooon salt
dash white pepper
Ingredients
For additional electric wok recipes, or even to submit your own, visit our website at www.AromaCo.com!
Rainbow Shrimp
With knife, buttery and de-vein shrimp. Combine shrimp with egg white,
1 teaspoon cornstarch, salt and sherry; refrigerate 10-15 minutes. Heat 1
teaspoon of oil, stir fry peas, carrot and bamboo shoots, sprinkled with salt,
for 1 minute. Remove from wok and set aside. Heat the remaining oil and add
green onion pieces and ginger. Add shrimp and stir until shrimp turns pink.
Add vegetables and thickening ingredients. Stir well. Serves 4.
4 ounces medium-sized peeled shrimp
1 cup green peas
½ cup diced carrots
¼ cup diced bamboo shoots
1 green onion, cut 1” length
1 egg white, slightly beaten
2 teaspooons cornstarch, divided
1 teaspooon sherry
½ teaspooon salt
2 slices fresh ginger root
4 tablespoons oil
Ingredients
To Thicken:
• 2 teaspoons cornstarch
• 1 teaspoon sherry
• 1 tablespoon water
• 1 tablespoon oyster sauce
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