Cooking Oil any neutral flavored oil, I've been obsessed with avocado oil lately and I know how that makes me sound...
Star Anise just one will do
Pork Strips substitute eggs for vegetarians
Cabbage thinly sliced
Sliced Chinese Pancakes you can get this at any local Chinese supermarkets. These either come pre-cut and ready to go or you can get frozen Chinese pancakes and cut them yourself.
Garlic 1 or 2 cloves thinly sliced
You've heard of fried rice and lo mein, but have you heard of stir-fried Chinese pancakes? I don't know the exact origin of this dish, but my mom used to make it every time we had leftover pancakes in the fridge. It's chewy but firm and has protein, veggies, and carbs all in one delicious bowl. Better yet, you can play with the ratios of these ingredients to make it fit your diet to meet your health goals!
Heat some cooking oil in a large frying pan or wok if you have it over medium-high heat. Add salt to oil. Fry 1 pod of star anise in the oil until fragrant.
In a bowl, mix together raw pork strips, 1-2 teaspoons of corn starch, a splash of cooking wine, and some soy sauce. (Veggies: in a bowl, beat 2 eggs until smooth)
Place pork strip mixture into the pan. Fry until strips are medium well. (Veggies: pour eggs into pan. Scramble. yes, we are making scrambled eggs)
Place thinly sliced cabbage into the pan. Fry until cabbage begins to soften.
Place sliced Chinese pancakes into the pan. Stir-fry until combined.
Add garlic slices, salt, and drizzle with desired amount of soy sauce. Cover with lid. Turn head town to medium-low. It usually takes about 3-5 minutes for the cabbage to completely cook through.
Remove lid and cook on high until desired dryness is achieved. Remove from heat and serve in bowls.
Fried rice is a staple of Chinese cuisine. Growing up, we often had it for breakfast. It was a great way to use up the leftover rice from the night before. Fried rice is delicious on its own or with an entree, and it's so amazingly easy to make. Here's my recipe for Maple Bacon Chicken Fried Rice:
Shred rotisserie chicken and set aside. You can use grilled chicken or left over chicken if you prefer, or simply leave it out.
Chop up bacon into small pieces.
Steam frozen veggie medley. You can use the microwave or the stove. Drain and set aside.
Beat eggs and set aside. 1 to 2 eggs per serving is usually a good bet.
Heat a large frying pan on high heat. Cook bacon until a good amount of bacon grease has collected in the pan. Add desired amount of shredded chicken. Add soy sauce, salt, pepper, and maple syrup to taste.
Remove bacon and chicken from pan and set aside.
Without wiping the pan clean, add eggs and scramble them. Add cooked veggie medley to scrambled eggs.
Add cooked rice (leftovers are great) to the pan. If you are using leftovers, sprinkle some water on the rice and cover with lid for 2 minutes to soften. Add soy sauce, salt, pepper, and sesame oil to taste.
Turn off the heat and mix in bacon and chicken.
Plate and serve on it's own or with an entree.
* If you would like to have veggie fried rice, skip the chicken and bacon and use cooking oil to scramble the eggs. * For low carb fried rice, try this recipe with cauliflower rice.