INGREDIENTS
3 Cups of Rice (Cooked)
1 Cup of Chicken (Cooked)
4 Tablespoon of Chicken Stock
2 Cloves of Garlic (Minced)
1/2 Green or Red Chili (Minced)
2 Tablespoon of Fish Sauce
3 Tablespoon of Peanut Oil
1/2 Cup of Peas (Frozen)
1 Egg
3 Spring Onions (Fine Sliced)
1/2 Cup of Fresh Basil

DIRECTIONS
Prepare the cold rice by mixing in 1 Tbsp. of the oil. Stir well, separating the rice grains with your fingers to remove clumps. Place remaining oil in a deep frying pan or wok. Add garlic and chili. Stir-fry over medium-high heat until fragrant (30 seconds to 1 minute). Add chicken (or turkey) and 2 Tbsp. stock. Stir-fry enough to thoroughly warm the meat, if cooked. If the chicken is raw, stir fry until cooked (2-5 minutes). Add more stock, as necessary, to prevent the pan from becoming overly dry. Using a wooden spoon or spatula, push ingredients aside and crack egg into the wok/pan. Stir quickly to cook and break up the egg (like making scrambled eggs). When egg is cooked and most of the broth/liquid has been absorbed, add the rice plus fish sauce. Stir fry, keeping the heat medium-high. Do not add any more broth/liquid at this point, or your rice will become soggy. Add frozen peas and continue to stir-fry another 1-2 minutes, or until you can hear the rice “popping”. Cooking Tip: It’s important to keep the wok and rice dry, but if you find the rice is sticking, you can add a little more oil – this will make the rice “shine”, like restaurant quality fried rice. Do a taste-test for saltiness. If not salty enough, add a sprinkling of salt. (If it happens to be too salty for your taste, add up to 1 Tbsp. lime juice.) Sprinkle with spring onion, plus coriander or basil, and serve hot from the wok/pan.

This is absolutely one of my favorite type of dish. Something simple with just rice, egg and meat. Oyokodon being one of my favorite Japanese lunch dishes, you can imagine this puts a smile on my face. It’s funny how the simplest dishes such as a DON type dish can fill you up without being to tough on your pockets.

INGREDIENTS
1/4 Cup of Teriyaki Sauce
1/4 Cup of Water
1/4 Cup of White Vinegar
1/4 Teaspoon of Garlic Powder
1/8 Teaspoon of Ground Ginger
2 Chicken Breast Halves

DIRECTIONS
Stir all ingredients, except chicken, together in a baking dish or pan. Add chicken pieces and turn a few minutes to coat well. With flesh side down in sauce, cover and bake at 375 degrees for 45 to 50 minutes. Makes 2 servings containing 160 calories and 6 grams of fat per serving.