Basil Chicken Fried Rice


My favorite restaurant always had my fried rice dish to perfection but they moved recently and I am disappointed I could not find a replacement. The last time I ordered the dish had me declare to cook it for myself from then on.  A simple dish, but re-heating precooked items in an overload amount of oil, dry pepper flakes, and fish sauce  just won’t cut it for me.

The recipe I use yields a wholesome and tasty dish.  Every grain of rice gets coated with a sautéed sauce mixture that is perfectly seasoned to taste. The meat gets cook to tender and the fresh basil fragrance is intoxicating.  Best of all, it is easy to make using just a few ingredients you most likely already have on hand.

If rice is one of your household’s staple and if you have a sweet basil pot growing by your window, you might find this recipe a summer’s favorite.

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  • 4 cups of cooked jasmine/long grain rice (use when rice is warm)
  • 4 cloves garlic (crush)
    4 chili  peppers (crush)
  • 1 ½ lbs chicken meat (cube to bite sizes)
  • ¼ cup cooking oil
    3 tablespoon oyster sauce
    2 tablespoon fish sauce
    1 teaspoon sugar
  • 1 medium size red bell pepper (julienne)
  • 2 cups fresh sweet basil leaves

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Heat oil in a deep pan or wok over high heat. Wait ’till the oil starts to smoke
—–Add crushed garlic and crushed chili peppers
Stir quickly (don’t let them burn)
—–Immediately add sliced chicken meat
Stir
—–Add oyster sauce, fish sauce, sugar
Stir until the chicken is cooked through
—–Add already cooked rice
Stir for a couple minutes until sauce mixture is blended with rice
—–Add red bell peppers
Stir a another 30 seconds
Turn off the heat
—–Add basil leaves
Turn the rice a few times to distribute basil leaves throughout.

Happy eating!

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Discovering the Chocolate Fun


chocolate bowl

This chocolate bowl kept starting to melt in just a few minutes of time when it sits outside of the freezer. The oven’s heat from my cooking the prime rib may be a contributed cause for this condition, but I needed the chocolate bowl to serve an individual birthday strawberry cake as planned. I kept the chocolate bowl in the fridge right up until serving time and the beauty it added to our meal that day was worth the effort. It is a bit delicate to warm temperatures but it really takes little time to make, and it is so easy!

No need for the double broiling method that requires constant stirring and leave behind dirty pots to clean up after, this chocolate bowl recipe needs a microwave, chocolate, scissors, a bowl, and a balloon. A zip lock bag is optional, and wax paper is only needed if you are writing letters, and clean up will be a breeze.

Notes:

  • Smaller and equal size chocolate chunks will melt easier and more evenly.
  • The melted chocolate can be put into a zip lock bag. Make a very tiny cut at one corner of the bag, hold and pipe the chocolate like you would a pastry bag.
  • How-to instruction on making the bowl is in this video: how to make a chocolate bowl

Create.  Happy.

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