Steve’s Stir Fry
This is pretty much my own concoction, but Pam loves it and I make it often. Ingredients can be altered, which I do frequently (depending on what ingredients I have available). But it goes something like this.
3 cups of rice, cooked (I use a Sanyo rice cooker)
1 package of Tyson cooked, diced chicken
2 8oz cans of water chestnuts
1 14oz can of bean sprouts (I’m not a big fan of bean sprouts, so usually omit them)
1 8oz can bamboo shoots
4-5 stalks of celery, chopped up.
1 cup of chopped or shredded carrots
1/4 cup sugar
1 20oz can pineapple chunks (optional)
5-7 eggs, scrambled
Marinade of some kind (I like caribbean or hawaiian flavors).
Kikkoman Stir Fry Sauce
1. Get the rice cooker going. I have a wonderful Sanyo rice cooker, which takes 45 minutes to cook the rice. I do all of the other steps during the final 15 minutes of the rice cooking.
2. Scramble the eggs, and chop it up pretty good.
3. Cook the frozen diced chicken in some kind of sauce–teriyaki, sesame, sweet & sour, whatever. I like caribbean or Hawaiian sauces. When the chicken is pretty well along, dump in the can of pineapple chunks, along with maybe one-third of the juice in the can. Let it all get hot.
4. Chop up the celery, carrots, bamboo shoots, and water chestnuts.
5. Pour a little olive oil in an electric wok and get it hot.
6. Dump in the carrots, bamboo sprouts, and water chestnuts (which require the most cooking).
7. After a few minutes, add the celery, then the bean sprouts.
8. With the whole mixture going, dump in 1/4 cup sugar and mix it all up.
9. When all the vegetables are cooked sufficiently, mix in the scrambled eggs.
10. Dump the rice onto the vegetable mixture.
11. Dump the chicken and pineapple mixture, with the juice, over the rice.
12. Stir everything up. Add some Kikkoman Stir Fry sauce (or something similar) according to your taste.