Chinese menu – Stir fried chicken with baby corn and mushrooms & Egg Fried Rice

It was getting late and I had not decided on the dinner menu, so I peeped in the fridge and realized I have stuff to dish out a quick stir fry and fried rice. So here they are -fast to make, good to eat recipes.

Stir fried chicken with baby corn and mushrooms

You will need

150 gms button mushrooms cut into quarters
150 gms boneless chicken
2 Carrots cut lengthwise
1 Green pepper cut in square shape
2/3 garlic cloves – crushed
50 gms baby corn cut lengthwise
Fish sauce
Oil
Salt
Pepper
Sugar
Cornflour -1 tbsp
Water or chicken stock

Heat oil till it smokes, add garlic and stir.
Add chicken, salt and pepper and stir fry till chicken changes colour (The original recipe did not have pepper, but I added it).
Remove chicken from wok
Add mushrooms and baby corn to the same wok, stir fry till done.
Stir in chicken, add stock/water and bring to boil. Reduce heat and cook covered for a few more minutes till chicken is done.
Add carrots, and beans if you prefer.
Add fish sauce and sugar
Dissolve cornflour in cold water and add to wok keep stirring so that the sauce thickens slightly.
Garnish with green peppers and serve hot with egg fried rice.

Egg Fried Rice

This is basic fried rice recipe

You will need

3 Cups cooked long grainedRice
3-4 green onions finely chopped
salt
pepper
oil
light soya sauce or oyster sauce
2 eggs

Heat oil in wok. When it starts smoking add lightly beaten eggs, salt and pepper. Stir it with a fork or chopsticks. When the eggs are semisolid, remove them and keep aside.

In the same pan, heat more oil, add some onions, add rice stir fry for a few mins till it becomes steamy. Stir in Soya sauce or oyster sauce and fry the rice some more till the sauces mix well.

Add the fried eggs, stir in green onions and serve hot with.