Chinese Night

In my home, we go all out when we make Chinese at home. Some of our favorite recipes follow.

Special Fried Rice
Prep time 10 min Cook time 25 min
Makes 4 servings
Ingredients:
2 3/4 cup water
1 1/2 cup white rice
3 Tbsp oil
2 eggs, beaten
2 cloves garlic, chopped
2 inches fresh ginger, minced or grated
1/2 cup shredded carrots
1/2 cup frozen peas
1/3 cup tamari (dark soy sauce)
Directions:
Bring water to a boil. Add rice, reduce heat, cover and cook over medium heat until tender, 15 to 18 min. Spread rice out on a cookie sheet to quick cool it.
Heat a wok, wok shaped skillet or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When the eggs are scrambled, add garlic and ginger to the pan. Add carrots to the pan and quick stir fry vegies 2 min. Add rice to the pan and combine with vegies. Fry rice with vegies 2 or 3 min. Add peas and soy sauce to the rice and stir fry 1 min more, then serve.

Japanese Chicken Wings
Ingredients:
16 chicken wings or 8 larger pieces of chicken
2 Tbsp ground ginger
1 tsp sesame seeds
3 Tbsp honey
1/2 cup soy sauce
1/3 cup water
1/2 cup sugar
1 tsp garlic
Directions:
Combine all ingredients except for chicken and boil for 2 minutes. In a foil lined baking dish, add chicken and pour sauce over them. Bake at 450 f. for about 35 minutes. As chicken bakes, baste them every 10 minutes with sauce. When the chicken is done, remove, from pan, pour sauce into a pan and boil until only half remains. Pour sauce over chicken, toss to coat, serve immediately.