I'm Allison. I see a ton of theatre. I'm a huge fan of Green Day, Ted Leo & the Pharmacists, Weezer, Oasis, Adam Rapp, Emily Giffin, and Shakespeare. I run sometimes, and do yoga always. My life has changed a lot in the last year, so this is my account of it all.
My friend Ann recently told me that I should start blogging about the food I make because when I post pictures of it on Facebook, it all looks really good. Well, this is what I made last night and it IS really good. It’s from Everyday With Rachael Ray - one of my favorite magazines to get every month. It’s called “Gingery Chicken Fried Rice.” Here’s the recipe:
6 tablespoons vegetable oil
3 eggs, beaten
2 cups diced roast chicken (preferably dark meat)
2 scallions, thinly sliced, white and green parts separated
1 1/4ounces fresh ginger, peeled and cut into matchsticks
4 cups cold cooked long-grain rice
1/2cup thawed frozen peas
2 tablespoons soy sauce, plus more for serving
4 teaspoons white vinegar
1/2teaspoon toasted sesame oil
Preheat a wok or cast-iron skillet over high heat. Add 2 tbsp. oil, swirl to coat the pan and add the eggs. Cook, stirring constantly, until the eggs are scrambled, 1 minute. Transfer the eggs to a plate. Wipe the pan clean and return to the heat.
Add the remaining 1/4 cup oil; swirl to coat. Add the chicken, scallion whites and ginger. Cook, stirring frequently, until the chicken is golden, about 2 minutes. Stir in the rice and press into the pan. Cook, stirring and pressing, until the rice is sizzling, about 2 minutes.
Return the eggs to the pan; add the peas, 2 tbsp. soy sauce, the vinegar and sesame oil. Cook, stirring, until heated through, about 1 minute. Serve with more soy sauce and the scallion greens.