Fried Rice

This spicy fried rice with side of mangoes was made with leftover chicken tenders and sweet ginger chili sauce.

Baked Chicken Tenders
Small strips of chicken
1/4 C. flour
salt, pepper, paprika
1 egg beaten with 1 Tb. water
panko bread crumbs

Make seasoned flour. Dip chicken in flour, then in egg, then in panko. Bake tenders at 425* for 20 minutes until they are crispy. They get a little soggy if leftovers are refrigerated, but perk right back up if you fry them in a pan.

Basic Chicken Tender Fired Rice
chicken tenders, cut into bite size pieces
1 green onion, diced
2 rings of sweet white onion, diced
1 medium sized carrot, diced
1 Tb. butter
small amount of cooking oil
1 C. cooked rice (preferably cold and leftover)
1 egg
soy sauce

Saute onions and carrots in butter until tender. Remove from pan. (A large dinner plate is my go to.) Reheat chicken tenders in pan and then remove them from pan (this time I added the chili garlic sauce. Wash the pan. While it is reheating, add the small amount of cooking oil. I like to use sesame oil and rub in in with a paper towel. There is not a pool of oil in the pan when I am done. So I suppose a cooking spray would work too. When the pan gets hot, crack the egg in there and stir it with a wooden spoon so it gets a little scrambled. Add onions, carrots, and cold rice. Fry ingredients together. When it gets a little crispy you can add the soy sauce. If you add it too soon it just absorbs and turns into hot mush. Plate your fried rice and top with crispy hot chicken pieces.