Since Christmas is lurking around the corner, we've been swamped with work, things to do, chores and what-have-you already. It's very tiring to come up with a weekly menu and a grocery list nowadays. Most of the time I just want to eat out or order take out but that's going to hurt our budget a lot. So last Saturday, I told MB that we will have fried rice for one week. It's a no brainer dish plus I get to use all the leftovers in the fridge. My challenge is to come up with appetizing fried rice everyday until Friday.
This is the first fried rice dish - ground chicken rice. To cook, fry some ground chicken in a little oil. Then sprinkle with chopped garlic. Allow the mixture to cook until all the water has evaporated. You will be left with a lot of oil after the chicken has cooked. Drain unwanted oil. Trust me, they're unwanted.
Pour some homemade barbecue sauce and stir until all the chicken has been coated with the sauce. Add mashed rice and then mix again. Do not overmix as the rice gets too sticky and watery. Season with Maggi Savor classic or some light soy sauce. I served this with a side dish of fresh button mushrooms (from Landmark) sauteed in butter and parsley and seasoned with a little salt and pepper. Yum!
Lady E's note: Remember, you can substitute vinegar for red wine.