What you need:
2 tbsp extra virgin olive oil
1 tbsp Emeril’s Essence
10 oz andouille sausage, sliced
1 boneless skinless chicken breast, diced
1 medium yellow onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
16 oz crushed tomatoes
2 tsp Worcestershire sauce
1/2 tsp Sriracha
1/2 tsp ground black pepper
1 tsp salt
2 1/2 cups chicken stock
1 1/4 cups uncooked white rice Read more…
Master and I love Chinese food. But a lot of the take-out restaurants around here are too used to people who’ll just swallow down whatever you put in front of them. The rice is always dry and the pork over cooked. The peas are just barely done and the carrots are mush. The onions are closer to raw than cooked. And nothing is ever cooked the same.
Naturally, this lead to me looking for a recipe so I could prepare it myself. And we weren’t disappointed. We were both really happy with the outcome.
Not only is it cheaper, but there’s always leftovers! The rice is sticky and cooked to perfection. And when we reheat it the next day, it’s still moist and tasty. Even the pork.
This recipe doesn’t call for pork. It’s just a basic fried rice recipe. However, you can add any kind of cooked meat that you like. Beef, chicken, pork, shrimp. Master and I have only used pork so far.
I use 3-4 boneless chops when I add pork but you can use more or less depending on how you like it. I trim the fat and dice the pork into small pieces. Then I season it with a little Emeril’s Essence and fry it in two tablespoons peanut or sesame oil, depending on the flavor I’m looking for, and about a teaspoon soy sauce. It usually comes out tender, moist and tasty. Read more…