I am struggling to remember what I wrote down on my grocery list for this week's menu. The list is M.I.A.! I usually scribble down our menu on the right side of the paper, and then start listing everything that I need on the left.
I got lazy on Saturday, and the kids had leftover chicken and dumplings, while hubby and I grabbed some tacos from El Pollo Loco. So, I have everything for Broccoli and Beef to make this week instead.
Broccoli Beef over Jasmine Rice
Creamy mushroom beef in the crockpot, over rotini
Indonesian Satay with Peanut Dipping Sauce and steamed broccoli
Niko's Birthday Dinner - Macaroni and cheese, green beans, and chicken
*Sadie's Chicken Fried Rice with edamame
Leftover Pinto Beans and Pork Roast stew (will add diced potatoes to make it stretch even more!)
I created this recipe based on the likes and dislikes of my family. It makes a huge portion, but we never have any leftovers!
2 cups cooked, shredded chicken
1 bag frozen peas and diced carrots
1 bunch green onions, diced (optional)
1 Tbs Sesame Oil
3 Tbs Canola Oil
3-4 eggs, beaten
Sriracha hot sauce (optional)
6 cups cooked rice, cold
Make 6 cups of rice earlier in the day, or the night before. You want it to get cold and dry out a little bit so that it crisps up in the oil.
Thaw peas and carrots in cold water in a colander.
Heat canola oil and sesame oil in a large skillet or wok. Add in your cold rice and let it sit for a minute or so to start crisping up before you start stirring it around. Add in your chicken and vegetables and stir to combine. Start pouring in the soy sauce as you stir the rice around, until it gets to a nice golden color. Add or more less to your own taste, but I usually use around 1/4 cup. Create a well in the middle of the rice, and pour in the beaten eggs. Stir them around as you would scrambled eggs, and then stir them into the rice. Top with hot sauce and enjoy! For a fun international night, try serving gyoza, dumplings, egg rolls, spring rolls, or steamed buns along side! I can buy my sesame oil at the 99c store, so don't be afraid that it is an expensive ingredient!