Chicken Fried Rice Tacos

Chicken Fried Rice Tacos

I ate at a restaurant last time I was in Charleston that had hibachi tacos on the menu. They were so good, so I decided I needed to try to make something similar at home. I’ll definitely be making these again!

You could easily make this vegetarian by nixing the chicken and increasing the proportion of veggies. It would also probably be good with cooked pulled chicken – just add toward the end if you’re using cooked chicken.

Ingredients

2 boneless skinless chicken breasts
1 cup rice
1 small onion, diced
2 cloves garlic
1 zucchini, julienned
⅓ cup bean sprouts
⅓ cup chopped water chestnuts
½ cup mixed frozen peas and carrots
Sesame oil
2-3 tbsp soy sauce
1 tsp Sriracha
1 egg
Soft tortillas (flour or corn)
Japanese shrimp sauce or yum yum sauce

Instructions 

Cook the rice (once done, set aside). While the rice is cooking, preheat a wok on the stovetop on medium heat. Meanwhile, prep the veggies (except the garlic) and water chestnuts. Set aside.

Slice chicken into thin, short strips. Coat with about 1 tbsp soy sauce.

Add a small amount of sesame oil to the wok (about 1 tsp). Grate the garlic into the wok using a lemon zester. Cook the chicken for about 5 minutes until almost cooked through. The necessary cooking time will vary depending on the thickness of the chicken. Add the veggies and cook for another several minutes (by this time, the chicken should be done).

Turn the heat up to high, add the rice, remaining soy sauce, and Sriracha. Mix to combine. Cook for about 3 minutes, stirring about once per minute.

Beat the egg with a fork to scramble. Clear a spot in the middle of the fried rice mixture for the egg, like this

IMG_6083

Stir the egg continuously while it’s cooking so it doesn’t burn (you’ll want it to break up into pieces). Once it’s pretty much cooked, mix it in with the rest of the rice. This is a good time to taste it and make sure it doesn’t need salt. The soy sauce is pretty salty, but I think I added a pinch of salt. Cook for another 3 minutes or so, stirring constantly. Remove from heat.

Heat tortillas. Spoon mixture onto tortillas and top with Japanese shrimp sauce or yum yum sauce.

Breakfast Minis

IMG_4792This recipe uses the Tastefully Simple silicone bar pan. You can also use a regular muffin tin, but silicone muffin cups would be better because the ingredients won’t stick.

These are great to pack in your lunchbox and reheat once you get to the office!

Recipe makes about 12.

Ingredients

4-6 pieces cooked bacon, crumbled
5 eggs
3 cups hash browns
½ cup shredded cheddar
½ cup shredded mozzarella
¼ tsp salt

Instructions

Mix all of the ingredients well. Press firmly into the compartments of the bar pan. Fill the unused compartments of the bar pan with water. Bake at 375 until the hash browns are crispy on top.

Deviled Eggs with Bacon Pepper Jam

deviled-eggs-bacon-pepper-jam

I make pretty good “regular” deviled eggs, and occasionally I like to mix it up and do something different. My bestie got me a deviled egg transporter for my birthday, which I desperately needed. The last time I transported deviled eggs to a party, it was kind of a disaster. I used the carrier for the first time yesterday, and all of the eggs stayed in place!

Disclosure: This post contains affiliate links (marked wth *), which means I receive compensation for purchases made using the links.

Ingredients

1 dozen eggs
Tastefully Simple* bacon pepper jam
Mayonnaise
Yellow mustard

Instructions

Boil eggs. My foolproof method for making boiled eggs (actually, I have to give my wife credit for this one) is to put the eggs into a wok, cover with salty water, bring to a boil. Once the water is boiling, turn the heat off, cover, and leave them undisturbed for 15 minutes. Let the eggs cool.

Cut each egg in half, and empty yolks into a mixer bowl. Add ¼ cup mayo and 1 tbsp + 1 tsp mustard. Mix well, until smooth. Look at the texture and taste it. Add more mayo or mustard as needed. If it’s crumbly, add more mayo. If it’s bland, add more mustard.

Normally I add about 1-2 tsp bacon pepper jam into the mixture, but we’re running low and I didn’t want to take the chance of not having enough for the tops of the eggs.

Fill a piping bag with the mixture and fill each egg. Top with a small amount of bacon pepper jam.

Tip: Put a small drop of filling under each egg to keep them from sliding around on your serving tray.