FRIED RICE
1 tablespoon butter
4 eggs, beaten
Extra virgin olive oil (EVOO)
1 small onion diced
2 carrots diced
1 cup mushrooms chopped
1 8 ounce can sliced water chestnuts (leave whole or cut slices in half)
1 to 2 teaspoons Emeril’s Asian essence (recipe below)
¼ to ½ teaspoon chili powder
1 teaspoon celery flakes
2 cups cooked chicken diced or pulled into bite sized pieces (I use rotisserie chicken)
Cooked rice (I use Nishiki brand) chilled overnight
Soy sauce
Heat a large wok over medium heat and melt butter. Add beaten eggs cook until set but not brown. Remove eggs from wok. Add 1 tablespoon EVOO to wok. Add in onion, carrots and mushrooms and cook until onions are translucent. Add water chestnuts and ½ teaspoon of Emeril’s Asian essence and cook until heated. Add chicken and another ½ teaspoon Emeril’s Asian essence. Cook on medium heat for three to five minutes until thoroughly heated through.
Increase heat up to medium-high. Add cooked rice into the cooked mixture. Before stirring, add 1-2 tablespoons EVOO (this is where the fried part happens) and 2-3 tablespoons soy sauce. Stir mixture thoroughly until the soy sauce has changed the color of the rice from white to light brown. You may need to add a little more oil and/or soy sauce as you are stirring. Before removing from heat, add the scrambled eggs back into wok. Stir until heated through. Remove from heat and let sit 3-5 minutes before serving.
Emeril Lagasse’s Asian Essence
1 tablespoon kosher salt
1 tablespoon dried cilantro
2 teaspoons dried basil
1 teaspoon dried parsley
1 teaspoon granulated onion
1 teaspoon crushed red pepper
¾ teaspoon Chinese five spice
¼ teaspoon granulated garlic
¼ teaspoon ground ginger
1/8 teaspoon ground coriander
Mix all ingredients and store in an airtight container
FRIED QUINOA
1 tablespoon butter
3 eggs, beaten
Extra virgin olive oil (EVOO)
1 small onion diced
2 carrots diced
1 cup mushrooms chopped
1 8 ounce can sliced water chestnuts (leave whole or cut slices in half)
1 to 2 teaspoons Emeril’s Asian essence (recipe below)
½ teaspoon curry powder
¼ to ½ teaspoon chili powder
1 teaspoon celery flakes
2 cups cooked chicken diced or pulled into bite sized pieces (I use rotisserie chicken)
Cooked quinoa (according to package instructions), chilled overnight
Low sodium soy sauce
Heat a large wok over medium heat and melt butter. Add beaten eggs cook until set but not brown. Remove eggs from wok. Add 1 tablespoon EVOO to wok. Add in onion, carrots and mushrooms and cook until onions are translucent. Add water chestnuts and ½ teaspoon of Emeril’s Asian essence and cook until heated. Add chicken and another ½ teaspoon Emeril’s Asian essence. Cook on medium heat for three to five minutes until thoroughly heated through.
Increase heat up to medium-high. Add cooked quinoa into the cooked mixture. Before stirring, add 1-2 tablespoons EVOO (this is where the fried part happens), 2-3 tablespoons soy sauce, and remaining teaspoon of the Emeril’s Asian essence. Stir mixture thoroughly until the soy sauce has changed the color of the quinoa from light to medium brown. You may need to add a little more oil and/or soy sauce as you are stirring. Before removing from heat, add the scrambled eggs back into wok. Stir until heated through. Remove from heat and let sit 3-5 minutes before serving.