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ChipHOMEle

Chicken Fried Rice

Gheymeh

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ChipHOMEle

Rice:

• 3 cups cooked brown rice
• 1 cup chopped cilantro
• Juice from ½ lime
• 1 tsp salt

Chicken:

• 2 tbsp unsalted butter
• 2 chicken breasts, skin, bones, etc. removed, diced
• ½ tsp salt
• 1 tsp chili powder
• ½ tsp cumin
• 1 clove garlic, minced

Black beans:

• 1 can or 1-1 ½ cups cooked black beans
• ½ tsp oregano
• ¼ tsp cumin

Mild salsa:

• 1 large tomato, diced
• ¾ cup diced onion
• 1 clove garlic, chopped
• ½ cup chopped cilantro
• Juice from ½ lime
• ½ tsp salt

3 oz mild cheddar cheese, grated
1 cup sour cream
2 cups chopped Romaine

In a bowl, stir together salsa ingredients, set aside. In bowl, combine rice ingredients. Over med heat, combine black beans ingredients, warm through. In skillet, melt butter then add chicken. Brown lightly on all sides. Add chili powder, cumin and ½ tsp salt. Cook until chicken is cooked through and spices form crispy bits in pan. Turn off burner & stir in 1 minced garlic clove. Layer rice, chicken, beans, salsa, sour cream, cheese and lettuce on a plate or in a bowl. This is not as spicy as the Chipotle chicken, better for my youngest. You might like it spicier.

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Chicken Fried Rice

Butter or olive oil
1 – 1 1/2 cups chicken already cooked, diced
1 cup onion diced
1 – 2 garlic cloves, chopped
1 cup carrots, sliced
1 cup frozen peas
3 cups cooked brown rice
1 egg, scrambled
Soy sauce
Pepper

Cook onion in butter or olive oil until it begins to soften. Add garlic and cook another minute. Add remaining ingredients, with soy sauce and pepper to taste. This is such a flexible recipe. You can change out the meat for whatever you might have left over or leave it out all together. Add celery, cabbage, broccoli, green beans, greens or anything else you might have on hand. A delicious way to use up some left overs!

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Gheymeh

3-5 small to medium onions, slivered

3 tbs butter

½ tsp turmeric

1 lb lean beef cut into ½” pieces – stew beef or cut up round steak are good choices

2 cups broth, whatever you have

1 cup water or more broth

2 tbsp tomato paste

Juice of one lemon

1 ½ cups yellow split peas

Salt & pepper

Cook onion in melted butter until translucent. Add meat and brown. When meat is almost brown, add remaining ingredients except salt & 2/3 of peas. Bring to a boil and reduce heat. Simmer for 1 ½ hours. May need to add more water. Add remaining peas and cook another 30 minutes. Add salt. Serve with brown rice, fried potatoes and bourani.

Spinach bourani

Combine cooked or thawed frozen spinach with plain yogurt, minced garlic and salt.

Cucumber bourani

Combine diced cucumber with plain yogurt, mint, dill and salt.

To make tadig, crispy rice, cook rice as you would pasta draining off extra water once rice is cooked. Melt butter in the bottom of the pan, add back the rice or add thinly sliced potatoes then rice. Lay a tea towel on rice and put lid on pan, set on low heat for 20 minutes or so. A nice crispy layer will form on the bottom of the pan.