Jon's Fried Rice

1 cup dry brown rice
1T hoisin sauce
1t garlic chili paste
4T brown rice vinegar
salt and pepper to taste
1/4 cup onions (chopped)
3 cloves of garlic (chopped)
10 oz Chicken breast (skinless)
1 egg
1 small yellow squash or zucchini (175 g; chopped)
1 stalk of celery (chopped)
1 small carrot (grated)
1/4 cup of peas
2T soy sauce
2T oil (divided)

Stir frys are supposed to be whatever you have on hand, mix it up. Add hot sauce or red pepper flakes to make it spicier.

Prepare 1 cup of dry rice as directed. Then do the rest.

Mix hoisin sauce, chili paste, and brown rice vinegar (any rice vinegar will do). Chop chicken into bite size chunks and add to marinade. Marinade 20 minutes

Heat 1T canola oil in wok on medium high. Stir fry onions and garlic for about 2 minutes. Add chicken and cook until done. Push chicken and onion to edge and crack egg in pan and scramble. When egg is cooked, add remainder of veggies except peas; stir fry until crisp tender (about 4 minutes). Add peas and cook until warm. Add rice, remaining 1T oil, and soy sauce. Cook until hot (1-2 minutes).

Serving Size: Make 4 servings of about 330 g.

Number of Servings: 1

Recipe submitted by SparkPeople user CARACHAMA.