Chef Mia

How to make Crispy Rice – Takes Two Eggs

Instantly elevate your leftover rice with these fun crispy rice bites. Made with savory seasoned short-grain sushi rice, these crunchy rice cakes create a restaurant-style base for your favorite sushi toppings.

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Crispy Rice

  • Author: Chef Mia
Print Recipe

Description

Instantly elevate your leftover rice with these fun crispy rice bites. Made with savory seasoned short-grain sushi rice, these crunchy rice cakes create a restaurant-style base for your favorite sushi toppings.

Ingredients

Scale
  • 1 1/2 cups dry sushi rice (rinsed until water is clear)
  • 2 cups water
  • 1 teaspoon salt
  • 3 tablespoon rice vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon toasted sesame oil

Instructions

  1. Prepare the rice. Thoroughly the rice 4-5 times until the water turns clear. Cook the rice and water in a rice cooker or on the stove.
  2. Season the rice. In a small bowl, mix the salt, rice vinegar, sugar, and sesame oil until the sugar has dissolved. Once the rice is cooked, toss the mixture with the cooked rice in a large bowl and toss until combined.
  3. Shape and refrigerate the rice. Place your flavored rice into a small square baking tray lined with plastic wrap. Press and shape your rice into a 1/2-inch thick square block. Wrap and refrigerate for at least 3 hours or overnight. You want to chill the rice so that it is slightly dried out and easy to cut into cubes.
  4. Shape the rice. Once the rice is chilled, cut the rice into bite-sized rectangles. Pat to dry off any excess water condensation.
  5. Pan-fry the rice. In a medium skillet, heat about 1/2-3/4 cup of vegetable oil (or enough to fill a thin layer on your skillet) on medium-high heat until hot for about 30 seconds. Gently, place the rice into the pan leaving about 2 inches in between each piece. Be careful the oil may splatter. Cook on medium-high heat for about 1-2 minutes or until golden brown and then flip and cook for an additional 1-2 minutes or until golden brown. Remove from the pan and place on a wire rack placed over a lined baking sheet to drain any excess oil.

Pineapple Chicken

Colorful pantry staples come together to make this aromatic and flavorful pineapple chicken that has the perfect balance of sweet and sour to brighten your day! Serve it with steamed rice to make a nutritious one-bowl meal. {Gluten-Free Adaptable}

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Pineapple Chicken

  • Author: Chef Mia
Print Recipe

Description

Colorful pantry staples come together to make this aromatic and flavorful pineapple chicken that has the perfect balance of sweet and sour to brighten your day! {Gluten-Free Adaptable}To make this dish gluten-free, use dry sherry instead of Shaoxing wine. Use tamari to replace light soy sauce.

Ingredients

Scale
  • 1 lb chicken thighs (or breast) (, cut into 1 (2.5 cm) pieces)
  • 1/2 teaspoon salt
  • 1 tablespoon Shaoxing wine ((or dry sherry))
  • 3/4 cup pineapple juice ((*Footnote 1))
  • 2 tablespoons light soy sauce ((or soy sauce))
  • 2 tablespoons rice vinegar
  • 1 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1/3 cup cornstarch
  • 4 tablespoons peanut oil
  • 1 cup pineapple slices (, cut into 1 (2.5 cm) chunks )
  • 1 bell pepper (, cut into 1 (2.5 cm) pieces)
  • 1 tablespoon minced ginger

Instructions

  1. Add the chicken, salt, and Shaoxing cooking wine in a medium-size bowl, mix well. Let marinate while preparing other ingredients.
  2. Combine all the sauce ingredients in a medium-size bowl. Stir until the sugar is dissolved and set aside.
  3. When youre ready to cook, add the cornstarch to the marinated chicken and toss it to coat it completely.
  4. Heat the oil over medium-high heat in a large nonstick (or carbon steel) skillet until hot. Shake the excess cornstarch off the chicken and spread the pieces into the pan without overlapping. Cook without touching until the bottom is browned, 2 minutes or so. Flip to cook the other side until browned, another 2 minutes. Transfer the chicken to a big plate to let it cool.
  5. Use a few layers of paper towel held in a pair of tongs to wipe the extra oil from the pan and leave only 1 tablespoon in it. If your pan doesnt have enough oil, add 1 tablespoon of oil. Heat the skillet over high heat and add the pineapples and peppers. Add the ginger on top of the veggies. Allow them to cook undisturbed for 1 to 2 minutes, until the pineapples caramelize and the peppers begin to blister. Stir a few times.
  6. Stir the sauce again to dissolve the cornstarch completely, and pour it into the pan. Cook until the sauce is fully thickened.
  7. Take the pan off the heat and add the chicken. Toss to coat the chicken with sauce.
  8. Serve hot as a main with steamed rice.

Pineapple Chicken

Colorful pantry staples come together to make this aromatic and flavorful pineapple chicken that has the perfect balance of sweet and sour to brighten your day! Serve it with steamed rice to make a nutritious one-bowl meal. {Gluten-Free Adaptable}

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pineapple Chicken

  • Author: Chef Mia
Print Recipe

Description

Colorful pantry staples come together to make this aromatic and flavorful pineapple chicken that has the perfect balance of sweet and sour to brighten your day! {Gluten-Free Adaptable}To make this dish gluten-free, use dry sherry instead of Shaoxing wine. Use tamari to replace light soy sauce.

Ingredients

Scale
  • 1 lb chicken thighs (or breast) (, cut into 1 (2.5 cm) pieces)
  • 1/2 teaspoon salt
  • 1 tablespoon Shaoxing wine ((or dry sherry))
  • 3/4 cup pineapple juice ((*Footnote 1))
  • 2 tablespoons light soy sauce ((or soy sauce))
  • 2 tablespoons rice vinegar
  • 1 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1/3 cup cornstarch
  • 4 tablespoons peanut oil
  • 1 cup pineapple slices (, cut into 1 (2.5 cm) chunks )
  • 1 bell pepper (, cut into 1 (2.5 cm) pieces)
  • 1 tablespoon minced ginger

Instructions

  1. Add the chicken, salt, and Shaoxing cooking wine in a medium-size bowl, mix well. Let marinate while preparing other ingredients.
  2. Combine all the sauce ingredients in a medium-size bowl. Stir until the sugar is dissolved and set aside.
  3. When youre ready to cook, add the cornstarch to the marinated chicken and toss it to coat it completely.
  4. Heat the oil over medium-high heat in a large nonstick (or carbon steel) skillet until hot. Shake the excess cornstarch off the chicken and spread the pieces into the pan without overlapping. Cook without touching until the bottom is browned, 2 minutes or so. Flip to cook the other side until browned, another 2 minutes. Transfer the chicken to a big plate to let it cool.
  5. Use a few layers of paper towel held in a pair of tongs to wipe the extra oil from the pan and leave only 1 tablespoon in it. If your pan doesnt have enough oil, add 1 tablespoon of oil. Heat the skillet over high heat and add the pineapples and peppers. Add the ginger on top of the veggies. Allow them to cook undisturbed for 1 to 2 minutes, until the pineapples caramelize and the peppers begin to blister. Stir a few times.
  6. Stir the sauce again to dissolve the cornstarch completely, and pour it into the pan. Cook until the sauce is fully thickened.
  7. Take the pan off the heat and add the chicken. Toss to coat the chicken with sauce.
  8. Serve hot as a main with steamed rice.

Pineapple Chicken

Colorful pantry staples come together to make this aromatic and flavorful pineapple chicken that has the perfect balance of sweet and sour to brighten your day! Serve it with steamed rice to make a nutritious one-bowl meal. {Gluten-Free Adaptable}

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pineapple Chicken

  • Author: Chef Mia
Print Recipe

Description

Colorful pantry staples come together to make this aromatic and flavorful pineapple chicken that has the perfect balance of sweet and sour to brighten your day! {Gluten-Free Adaptable}To make this dish gluten-free, use dry sherry instead of Shaoxing wine. Use tamari to replace light soy sauce.

Ingredients

Scale
  • 1 lb chicken thighs (or breast) (, cut into 1 (2.5 cm) pieces)
  • 1/2 teaspoon salt
  • 1 tablespoon Shaoxing wine ((or dry sherry))
  • 3/4 cup pineapple juice ((*Footnote 1))
  • 2 tablespoons light soy sauce ((or soy sauce))
  • 2 tablespoons rice vinegar
  • 1 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1/3 cup cornstarch
  • 4 tablespoons peanut oil
  • 1 cup pineapple slices (, cut into 1 (2.5 cm) chunks )
  • 1 bell pepper (, cut into 1 (2.5 cm) pieces)
  • 1 tablespoon minced ginger

Instructions

  1. Add the chicken, salt, and Shaoxing cooking wine in a medium-size bowl, mix well. Let marinate while preparing other ingredients.
  2. Combine all the sauce ingredients in a medium-size bowl. Stir until the sugar is dissolved and set aside.
  3. When youre ready to cook, add the cornstarch to the marinated chicken and toss it to coat it completely.
  4. Heat the oil over medium-high heat in a large nonstick (or carbon steel) skillet until hot. Shake the excess cornstarch off the chicken and spread the pieces into the pan without overlapping. Cook without touching until the bottom is browned, 2 minutes or so. Flip to cook the other side until browned, another 2 minutes. Transfer the chicken to a big plate to let it cool.
  5. Use a few layers of paper towel held in a pair of tongs to wipe the extra oil from the pan and leave only 1 tablespoon in it. If your pan doesnt have enough oil, add 1 tablespoon of oil. Heat the skillet over high heat and add the pineapples and peppers. Add the ginger on top of the veggies. Allow them to cook undisturbed for 1 to 2 minutes, until the pineapples caramelize and the peppers begin to blister. Stir a few times.
  6. Stir the sauce again to dissolve the cornstarch completely, and pour it into the pan. Cook until the sauce is fully thickened.
  7. Take the pan off the heat and add the chicken. Toss to coat the chicken with sauce.
  8. Serve hot as a main with steamed rice.

Easy Egg Fried Rice Just Like Chinese Takeout

This Chinese takeout-style egg fried rice is tasty, super easy to make, takes only 15 minutes, making it perfect for a quick weekday meat or as a side to go with chicken and broccoli and Mongolian beef. If you prefer shrimps in your fried rice, try our shrimp fried rice or make it a loaded fried rice with our house special fried rice recipe! Now you can make this quintessential Chinese takeout dish right at home.

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Easy Egg Fried Rice

  • Author: Chef Mia
Print Recipe

Description

This Chinese takeout-style egg fried rice is tasty, super easy to make, takes only 15 minutes, making it perfect for a quick weekday meal or as a side to go with chicken and broccoli and Mongolian beef. If you prefer shrimps in your fried rice, try our shrimp fried rice or make it a loaded fried rice with our house special fried rice recipe!

Ingredients

Scale
  • 2 cups day old white rice (preferably long grain)
  • 2 large eggs (beaten)
  • ½ small yellow onion (small dice)
  • 2 tablespoons frozen peas and carrots (thawed (optional))
  • 1 tablespoon Shaoxing rice wine (optional)
  • 2 tablespoons soy sauce (light sodium)
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil (optional)
  • 1 stalk green onion (just the green part sliced (optional for garnish))
  • Toasted sesame seed (optional for garnish)
  • oil (as needed for garnish)

Instructions

  1. Break apart the day old rice by rubbing the rice between your hands. Set aside until needed.*You can also place your day old rice in a gallon freezer bag, seal it, and rub the bag until the rice grains are separated.*
  2. In a wok or large nonstick pan over medium high heat, add about 2 tablespoons of oil. When the oil is hot, add the beaten eggs. The eggs should sizzle and bubble immediate. Let the eggs cook for a few seconds, then scramble into smaller pieces. Remove from the pan and set aside.
  3. In the same wok or pan over medium to medium high heat, add a small amount of oil. When the oil is hot, add the onion, peas, and carrots. Stir fry briefly until the onion is fragrant and starts to turn translucent, about 15 to 30 seconds.
  4. Add the rice and scrambled eggs to the wok, along with a drizzle of oil around the pan, about another tablespoon. Stir fry briefly until everything is well combined.
  5. Drizzle the shaoxing cooking wine around the pan and stir fry everything for about 30 seconds until the rice is fragrant and the alcohol is cooked off. You'll know when you can't smell anymore alcohol.
  6. Then, add the soy sauce and oyster sauce and stir fry for a few minutes, until the rice looks even in color and hot throughout.
  7. Finish the fried rice by adding the sesame oil and sliced green onions. Toss briefly to combine.
  8. Garnish with more green onion and some sesame seeds if you wish. Enjoy while hot!

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