I just love all kinds of Asian foods, from Fried Rice to Chicken and Broccoli to Sweet and Sour Pork and everything in between. Recently my daughter introduced me to Korean Soy Sauce and I must say I like it very much. I think it’s less salty and a bit lighter than regular Soy Sauce, and I enjoyed cooking with it very much!
2 cups cooked white rice (preferably made in advance and refrigerated)
3 chicken tenders, cut into bite-size pieces
2 stalks celery, diced
2 carrots, diced
1 small onion, diced
1 large egg, beaten
2 Tbls butter (real butter, not margarine)
2-3 Tbls Korean Soy Sauce
In a large non-stick pan, melt butter and add celery, onion and carrot; stir and cook 3-5 minutes or until vegetables are getting crisp-tender. Add Korean soy sauce and chicken, stirring to combine; cover and heat approx. 5 minutes or until chicken is cooked though. Add beaten egg and stir until cooked and combined. Add rice last and stir to thoroughly blend. Cover and cook 2-3 minutes, or until hot. Serve immediately.
Recipe is easily doubled.
Yield: 2 or more dinner servings