my mom walked into the kitchen today and it was on fire. i mean, the skillet just had a flame – it’s not like my pants were on fire. plus, it was on purpose. but still – you know your mom trusts you cooking when you have a two foot flame on her stove and she just walks in and gets a glass of water.
i was a really picky eater when i was little. it was mostly due to an on-again off-again relationship with food that stemmed from my ballet days. i didn’t like to go out to eat very often and i was very particular in what i would and wouldn’t eat. my mom, being the mom she is – would make me my own meal, partly because she was glad i was eating, mostly just because she’s this amazingly selfless person.
she also figured out that i did like to cook. i liked to climb onto the counters and help her. i knew this was something my mom took pride in, it’s one way she showed us that she loved us. on special nights we got to have our favorite meals or she’d make us our favorite treat when she knew we were a little blue. so to be apart of it made me feel special – like i was doing something important too. plus, what little girl doesn’t want to be just like her mom? i still do.
so i’m home this weekend and all my mom and i have done is cooked. it’s a constant cycle of cooking and cleaning. and bickering (i just read this to my mom, and she goes “ugh i hate that word, it makes me sad. take it out right now.” sorry mom, it’s true) the whole way through. but we love it. it’s our favorite way to communicate – through cooking.
we went to the grocery yesterday (for the 3rd time in two days? normal.) and nothing sounded good. we just stood there like dumbasses causing cart accidents in the main aisle. to get out of the way of the annoyed customers, we wandered over to the international aisle.
and this chicken fried rice is the result. we’ve both made it a lot to satisfy our chinese cravings in a healthy way and it combined a lot of the things we had been throwing around as meal ideas for dinner that night, so off we went first to gather the food and then to gather the necessary wine.
we argued about how to make it, but ultimately – i was in my mom’s kitchen and she pointed out that she had made it for me dozens of times with no complaints, so i took the role of sous chef.
i’ll just say – if i was in my kitchen – there would’ve been more onion and sriracha would’ve been involved. to each their own.
(sorry, the lighting is awfullll in this photo, it has jaundice)
- 3 cups brown rice (or white)
- 1 lb chicken breasts (cooked)
- 1/2 cup terriyaki
- vegetable oil for frying
- 8 oz peas
- 1/4 cup onion (to taste)
- 2 tsp sesame oil (to taste, optional – if you don’t have it, don’t fret)
- 1/4 cup low sodium soy sauce (really, it’s to taste – broken record here)
- 3 eggs
- make slits in chicken. pour teriyaki in freezer bag, add chicken breasts and seal. let sit for 1 hour.
- turn stove to medium heat, add oil. once hot, add chicken breasts and onion, cook thoroughly.
- meanwhile, cook rice (in microwave/on stove whichever)
- add rice to electric skillet or large skillet with sesame oil.
- add two eggs and stir until eggs are cooked.
- add chicken.
- top with peas.
- add soy sauce to pan to taste.
- stir and let simmer for about 5 minutes.