Chef Mia

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.

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!

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.

Print

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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!

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.

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

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!

Salmon Crispy Rice

Crispy rice salmon is my viral favorite go-to appetizer dish for a balance between crispy and creamy. Pan-fried crispy sushi rice cakes topped with smashed avocado and spicy salmon, are so easy and delicious! Top the crispy rice off with a thin slice of jalapeño, a little dash of sriracha, and sesame seeds for spicy kicks!

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Salmon Crispy Rice

  • Author: Chef Mia
Print Recipe

Ingredients

Scale
  • 3 cup Cooked Sushi Rice (short grain rice)
  • 2 tbsp Rice Vinegar
  • 1 tbsp Sugar
  • 1 tsp Salt
  • Vegetable Oil (for frying)
  • 1 lb Sushi-grade Salmon
  • 4 tbsp Kewpie Mayo
  • 2 tbsp Sriracha
  • 2 tbsp Scallion
  • 2 tsp Soy Sauce
  • 2 tsp Sesame Oil
  • Sliced Avocado
  • Jalapeno (thinly sliced)
  • Black and White Sesame Seed (toasted)

Instructions

  1. In a small mixing bowl, combine rice vinegar with sugar and salt then stir until dissolved. Pour the rice vinegar over cooked sushi rice and mix until well combined.
  2. Transfer the rice to a baking pan lined with a plastic wrap. Gently press the rice to even it out. Cover and let it chill in the fridge for at least 4 hours or overnight.
  3. Chop the sushi-grade salmon into a small pieces, transfer it a a bowl then combine the salmon with mayo, sriracha, soy sauce, scallion and sesame oil. Mix well and set aside in the fridge until ready to use.
  4. Once the rice chilled, cut into 16 rectangles. Heat vegetable oil in a pan over medium heat, fry the rice until both sides turns nice and golden. Remove from the heat and let it cool on a paper towel.
  5. Top the crispy rice with a sliced avocado, a tablespoon of salmon mixture and sliced of jalapeno. Sprinkle it with black and white sesame seeds. Serve immediately.

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