spring rice
Heat a large skillet over medium-high heat, add oil and swirl to coat the bottom of the pan. Saute onion until just golden.
Add egg, scrambled. Then add the meat, stirring quickly. Add vegetables and cook, stirring frequently, for 1 to 2 minutes.
Add cooked rice, put in chicken salt and pepper, mix well and continue cooking for another 10 minutes, stirring frequently, until rice is lightly browned. Serve hot.
crispy wings
Steps
In a bowl, marinate chicken with minced garlic, chicken salt and white pepper. Leave for 10 minutes.
Meanwhile, beat eggs in large bowl. Add coating flour, mixing into smooth batter.
Dip chicken pieces into batter, a few at a time, shaking off excess.
Heat 3 inches of oil in large saucepan over medium-high heat. Adjust heat to maintain temperature.
Fry chicken, a few pieces at a time, in hot oil about 4 minutes. Turn chicken and cook until golden. With slotted spoon, remove chicken to paper towels to drain.
Serve with chicken gravy (available instant at most stores).
Ingredients
- 2 tablespoons cooking oil
- 2 cups cooked plain rice
- 1 small onion, chopped
- 1 egg, beaten
- 1 small bowl of mixed frozen stir-fry veggies (carrot, baby beans & corns)
- ½ tin SPAM, cubed
- Chicken salt & pepper as desired
Ingredients
- 8-10 pieces chicken wings
- ½ tablespoon minced garlic
- ½ tablespoon chicken salt
- 1 teaspoon white pepper
- 1 cup coating flour (available at most stores)
- 2 eggs
