Fried Rice

As I've said many times, here on Beaty's Creek there are few take out places and NO Chinese take out places at all! I have to make my own when we get the craving for some Chinese food. I have always loved fried rice and this is my way of having it at home! This is What's Cookin on Beaty's Creek today.

Needed:
2 pounds of white rice-steamed
1 bunch of green onions-chopped
2 carrots-peeled and sliced 1/8 inch thick
1 cup frozen peas
2 eggs-beaten
Oil of your choice-I use canola
6 T soy sauce
1 T sea salt
1 T black pepper
Meat of your choice or firm tofu cut into 1/2 inch pieces


I think the trick to really good homemade fried rice is steaming your rice the day before you are going to use it. The next trick is to have a really hot wok. I use an electric stove so I cook on high when I use my wok.

Heat wok with about 3 T of oil in it. When heated add your meat of choice (thinly sliced) and cook until almost done. Remove from wok and add in veggies, soy, salt and pepper. Cook until fork tender, remove from wok. Now add beaten eggs and cook until done. I stir mine around up the sides of the wok and then scrap them off, remove from wok. Add about 3 T oil and add your rice back with your meat choice. Stir constantly for about 4 minutes, now add in your veggies and eggs with a little more soy sauce. Serve hot with additional soy if you like.

Curry Chicken

I really enjoy a good curry chicken. The trouble is there are no restaurants near Beaty's Creek to get this favorite dish. Some people say that they hate curry but those people have never had this! Asian or Thai curry has a totally different taste than the Indian type in my opinion. I bought my curry paste at this Asian Market in Tulsa. They have a great selection of cooking items and are friendly and eager to assist. That is a plus when you are learning, as I am, about Asian cooking. Give this recipe a try the next time you have chicken laid out and not sure what to do with it. This is What's Cookin on Beaty's Creek today. Can you believe it, they are predicting more snow for Beaty's Creek....I think we have had our share this year. It is definitely time for spring!!!

Needed:

1 whole chicken-cut up
Oil
5 carrots-peeled and cut into 2 inch pieces
1 bag frozen peas
3 potatoes-peeled and cut into 2 inch chunks
1 onion-peeled and quartered
1 container button mushrooms-halved
2 T curry
3 garlic cloves-peeled and smashed
1 can unsweetened coconut milk-I found this at my local grocery store
3 cups water
2 cans Thai red curry paste
Salt and Pepper to taste
Steamed Rice

Season chicken with salt and pepper. Coat a large dutch oven with oil and heat up over medium heat. Once heated, add chicken fat side down. Don't crowd your chicken so you may have to brown it in two batches. Brown on each side for about 5 minutes, when browned remove from pan and add in all your veggies. When veggies are just beginning to soften add your chicken back in with you water, coconut milk, and curry paste and stir well, being sure to scrape the bottom of your pan to release all the goodness. Cook covered for 1 hour over medium heat, stir every once in awhile. Serve over steamed rice.

Sweet and Sour Pork

Let me tell you right from the start I am scared of stir frying!!! I want my Chinese food to taste like it does when I eat at my favorite restaurant and does it??? Not usually. This recipe is different. Why you ask?? Well because it is not like your usual sweet and sour. Not battered and not deep fried. This is really rather healthy. This recipe comes from one of my favorite magazines. I have NEVER HAD A RECIPE FAIL from EVERYDAY FOOD!! For real! You must give this one a try! I changed a few things here and there so my children would like it without picking out what they don't like. I do not like it when they pick. I will give the recipe exact and note my changes. This is "what's cookin" tonight on Beaty's Creek.

Needed:
1 can pineapple chunks-drained but save juice
2 T apple cider vinegar(They call for rice vinegar but I don't like rice vinegar.)
2 T soy sauce
1 T cornstarch
1/4 cup brown sugar(They don't call for brown sugar.)
salt and pepper to taste
2 T canola oil(They called for vegetable oil but I don't like the taste of vegetable oil.)
2 1/2 pounds pork loin-sliced in 1/4 inch slices(They called for pork tenderloin but I think pork loin is fine and it is cheaper per pound.)
1 yellow onion-cut into quarters and then sliced 1/2 inch thick(They called for scallions cut into 1 inch pieces.)
2 bell peppers-cut into 2 inch pieces
2 fresh broccoli heads-cut florets into 2 inch long pieces and chunk the some of the stems into 1 inch pieces(They call for frozen broccoli florets, thawed and patted dry.)
Cook rice for serving (We love steamed rice and that is what I made.)

In a bowl combine pineapple juice, vinegar, soy sauce, cornstarch, brown sugar, and 1/4 cup of water. Season with salt and pepper. This will be your sauce. You will add this last.

In a large skillet or wok(I used a wok) coat with oil. Place pork in 2 batches and stir quickly. Brown on all sides and remove. Pork will finish cooking once it is added back to skillet or wok.

To skillet or wok add onions, broccoli, and bell peppers. Season with salt and pepper to taste. Cook stirring until peppers are crisp tender. This should happen in 6- 8 minutes.

Add pork and any juice to veggie mixture. At this time add pineapple and whisked sauce. Simmer until all is warm and sauce is the consistency you want. Serve with rice.