Monday, October 15, 2012

Chicken Fried Rice and Crab Rangoon

This week I am again looking for new recipes to make for dinner.  Yesterday was my birthday and my little man was sick.  So we didn't go out to dinner, instead we got KFC grilled chicken for dinner.  Have you tried the grilled chicken?  Yum!  We had lots of extra chicken to use so I searched for a new idea.  

I decided on chicken fried rice.  Then as I was looking through my recipes, I found one for crab Rangoon.  

Chicken Fried Rice

Serves 5-6
4 cups rice, prepared
1/2 pound boneless, skinless chicken breasts, cooked
1 cup peas & carrots, frozen
1 small white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil
1/4 cup soy sauce
Prepare rice according to package instructions to yield 4 cups cooked rice. Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots.
Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables.

Add rice, chicken, and soy sauce to pan.

Mix soy sauce throughout and remove from heat.

Crab Rangoon


    1/8 tsp garlic salt
    1/8 tsp Worcestershire sauce
    14 won ton wrappers
    1 small green onion
    4 oz surimi imitation crab
    3 oz cream cheese


In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth.
Stir in crab and onion.
Place 2 teaspoonfuls in the center of each wonton wrapper.
Moisten edges with water; bring corners to center over filling and press edges together to seal.
Place on a baking sheet coated with non-stick cooking spray.
Lightly spray wontons with nonstick cooking spray.
Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm.

This is a recipe bookmark. Please visit the original recipe for accurate ingredients & directions. 

Next time I would add bean sprouts to the chicken fried rice.  
The crab Rangoon was good, but I think real crab meat would be much tastier.  A little would go a long way.  

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