We’re back! Thanks for being patient while Mom was fighting a bug last week. Unfortunately, she’s still not 100% better, and add the fact that I’m battling my own little bug, and it’s been a rough week! We couldn’t let our Mom’s 52 readers down, though, so we did something that Mom has been doing for years for her friends: Mom led me through the steps of this week’s Mom’s 52 recipe via telephone. The result actually worked out great, but I have to credit it to the fact that we picked a very simple dish this week: Com Chien Ga Lap Xuong – Chicken Fried Rice.
I’ll admit it. Like many people, I had a somewhat general idea of how to make Com Chien (“fried rice”), but I really did not know how to perfect it. I remember one of my birthday parties, many years ago when I was in high school, when Mom made us the most delicious batch of Com Chien I had ever tasted. The goal here was to recreate that wonderful dish. Goal reached!
Com Chien Ga Lap Xuong – Chicken Fried Rice w/ Chinese Sausage
INGREDIENTS – makes 4 servings:
- 1 chicken breast, diced into small, 1/2″ cubes (yields 1.25 C.)
- 3 Tbsp. soy sauce
- 1/4 tsp. garlic powder
- pepper, 3 dashes
- 1/2 tsp. salt
- 1 tsp. sugar
- 3 large eggs, beaten
- 5 green onion stalks, chopped
- 3 Tbsp. extra virgin olive oil (EVOO)
- 4 C. of refrigerated, leftover, cooked white rice (use leftover rice so it’s a bit dried out)
- 3 links of Lap Xuong – Chinese sausage, cut lengthwise, and then into 1/2″ pieces (yields 1 C.)
- 1.5 C. frozen peas & carrots
- chopped cilantro, for garnish
STEP 1: MARINATE THE CHICKEN
- Place the diced chicken breast into a medium bowl. Add 1 Tbsp. soy sauce, 1/4 tsp. garlic powder, a dash of pepper, 1/8 tsp. salt, and 1 tsp. sugar. Mix well.
STEP 2: START THE RICE
- Mix the 3 beaten eggs with the chopped green onions, 2 dashes of pepper, and 1/8 tsp. salt.
- Heat 2 Tbsp. EVOO in a large, non-stick skillet on high heat.
- Add to the skillet the beaten egg mixture.
- Stir quickly to finely scramble the eggs. Break down any large clumps of eggs.
- Add 4 C. leftover white rice to the skillet. Mix gently. Cover the skillet, and turn the heat down to medium. Cook the rice and egg mixture for 5 minutes, mixing occasionally.
- Uncover the skillet. Add 2 Tbsp. soy sauce and 1/4 tsp. salt to the rice. Mix well. Cook the rice for an additional 5 minutes, mixing occasionally. The rice should be a light, golden brown color. Remove from heat.
STEP 3: FRY THE MEAT & VEGETABLES
- By now, the chicken has been marinating for at least 10 minutes. In a separate skillet, add 1 Tbsp. EVOO and heat on high.
- Add the marinated chicken and stir fry until cooked, about 2-3 minutes.
- Add to the cooked chicken the chopped Lap Xuong – Chinese sausage. Stir fry the meat together to cook the sausage, about 2 minutes.
- Add to the meat 1.5 C. frozen peas and carrots. Mix and cook until the vegetables are heated through, about 2 minutes.
STEP 3: FINALIZE THE COM CHIEN GA LAP XUONG
- Bring the fried rice and egg mixture back to the stove and heat on medium.
- Add the stir fried meat and vegetable mixture to the fried rice and egg. Mix gently and well.
- Remove from heat and serve garnished with chopped cilantro. Yum!
Was this Mom’s 52 recipe helpful? Do you have any questions about this recipe? Please post your comments below. If I don’t know the answer, I’ll send your question to Mom!
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