[mrsbhavn]

I would estimate that this all would feed 6 more more. This is two nights' dinner for me, hunny and 13 y/o son.

We get a box of egg rolls to include as a side with this meal, too. Walmart carries them in the frozen food section. We have found that the pork or chicken variety are better than the vegetable, but that's just us. All of this is good as leftovers, except the chicken (it's ok, but not nearly as good as freshly cooked).

From Kroger, I got a jar of Kikkoman Sweet & Sour sauce and a jar of Chili Garlic sauce to dip the chicken in - EXCELLENT on both of these. The chili sauce is very spicy, so if you don't dig that, I wouldn't recommend it. I got a black pepper sauce to try that I thought was gross, but that's just me.

CHINESE RESTAURANT FRIED RICE:
2 cups of uncooked rice (we are eating "lite" so I use a 16 oz package of Mahatma brown rice) cooked according to the package
2 - 6 scrambled eggs (we love scrambled eggs, so I do 6; if you don't like them so much, do 2)
1 can of peas (Le Seuer are my favorite, they are much more tender than other brands; they have a silver wrapping)
3 - 4 teaspoons of oil (your choice in the kind; peanut is best if you have it)
1 can of broth (chicken or beef; your choice)
2 tablespoons (or more!) of soy sauce
You can add also cubed ham, carrots, whatever else, too.

Cook your rice according to package directions (I find I have to drain the brown rice, not sure what I'm doing wrong here). Scramble your eggs. Add your oil to the pan and fry the rice a little in it, mixing well; then, add your scrambled eggs, soy sauce, peas or other vegetables. I add the broth as necessary to keep it from burning; you may use the whole can or not depending on how you cook. Serve once it's thoroughly warmed.

BROCCOLI SLAW:
1 pkg pre-cut broccoli slaw (see the fresh vegetable aisle where they have bagged lettuce)
3 ribs of celery cut into small, bite sized pieces
4 - 5 green onions (I only use the stalks; not the actual onion bulb). I find that once you cut off what you need, you can stick the little onion bulbs into soil and they will regrow.
1/2 cup of sunflower oil (I have not found sunflower where I shop, so I use safflower)
2 tsp soy sauce
1/4 cup of white vinegar
1/2 cup or less of sugar (I use Splenda, and just a little, like 1/4 cup or less)
1 1/4 cups of sunflower seeds
1 can of rice noodles

Mix slaw, celery, seeds and green onions in a large bowl, add oil, soy sauce, vinegar and sugar. Mix well. Chill until serving time. When serving, add rice noodles (if you add the noodles before serving, they get soggy).

CHINESE CHICKEN:
I get a package (1#?) of boneless, skinless, thighs. I'm sure you can do breasts, if you prefer.
1 cup of flour
1/2 stick of butter
1/2 cup of oil (your choice; peanut is best)

Wash the chicken, place between two pieces of parchment paper (to keep it from splattering, yuk!) and pound it flat (1/4" or so thick). Cut the chicken into bite sized pieces. I put the chicken pieces into the flour and cover the chicken very lightly in flour. If you like heavier breading, then you might want to wet your chicken a little first so more flour sticks. Melt the butter and add oil together; heat it to bubbly. Add chicken. Cook the chicken only to crisp the flouring (not to cook fully). Remove the chicken from the oil and put it on a baking sheet and cook it for 8 minutes @ 400 (I put parchment paper on the cookie sheet). You can fry the chicken to done if you like; I like to put it in the oven to finish to remove extra fat.

I serve the chicken on the side an use the Sweet & Sour sauce or the chili garlic sauce to dip it in.

Enjoy.

Please post your variations or other recipes! I love trying new things!