CHINA BOWL EXPRESS RECIPES

Steps:

• If you are using leftover, cooked white rice, skip this step and go to Step 2. In a covered saucepan on the stove top, bring 2 cups of water to a boil. When the water reaches a full boil, stir in the rice. Stir to bottom of pan a few times to make sure all rice is moistened and not sticking on the bottom of pan in lumps. Return water to a boil. Reduce heat to a very low simmer, place lid on pan and simmer for 20-minutes.
• Place cooked rice a in large bowl. Set aside until needed.
• Scramble eggs in skillet on stove top with 1 Tbsp of butter. After eggs are cooked, chop the scrambled eggs into pea size bits with spatula.
• Stir the chopped scrambled eggs into the bowl of cooked rice along with the thawed peas and carrots and diced white onion. Stir until mixed uniformly.
• Melt 2 Tbsp of butter over medium heat in a large skillet on the stove top.
• When the butter is melted and heated to sizzling, add the rice mixture to the skillet. Stir and saute the rice mixture for a minute or two.
• Mix the soy sauce with sesame oil in a cup and sprinkle evenly over frying rice mixture in skillet as it cooks.
• Saute rice mixture for 6 to 8 minutes, stirring and turning frequently with a spatula until mixture is lightly browned.
• When done, season with ground white pepper and table salt to taste. Remove from heat.
• Place in large serving bowl and garnish top with diced green onions.

Steps:

• On a cutting board, cut chicken into 1x1-inch (2x2-cm) cubes and set aside.
• In a medium mixing bowl, combine salt, white pepper, cornstarch, and flour. Whisk to combine.
• Add the egg, water, and oil until it reaches the consistency of pancake batter.
• Add the chicken to the batter and refrigerate at least 30 minutes.
• Heat oil in a wok or heavy bottom pan to 350°F (180°C).
• Gently add the chicken and cook for 5-6 minutes until lightly golden brown.
• Remove the chicken from the pan and transfer to a paper towel-lined plate.
• Set a heavy bottomed pot over medium- high heat and add the oil.
• Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.
• Add the sugar and brown sugar, and stir to combine.
• Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.
• Add in the vinegar and soy sauce, and stir to combine.
• Add the cornstarch and water together and whisk to combine. Add to the pan and stir.
• Continue to cook the sauce until maple syrup consistency is achieved.
• Add in the fried chicken and stir until completely coated in the sauce.
• Top with sesame oil.
• Enjoy!