I’m in the midst of finals. I haven’t really had the time to cook extravagant dishes for myself these past few weeks, but I’ve been able to make do. One of the easiest things to do when you know you’re not going to have a ton of time to cook during the week is to spend one day making a few dishes that will last the whole week.
Of course, there’s nothing better than a quick fresh meal, and with a little help from some frozen delicacies, this meal is fast, fresh and easy.
Chicken Gyoza with Broccoli Fried Rice
(Serves 3 moderately, or two hungry college students)
1 Cup Basmati, Jasmine or White Rice
1/2 Cup Frozen green peas (if you prefer the pea and corn mixture that works as well)
1 Crown fresh Broccoli
1 Inch by 1/2 Inch fresh Ginger
2 Spring Onions
5 Baby Carrots (if you have them)
1.5 Tablespoons Soy Sauce (or more if you need it)
1.5 Teaspoons Sesame Oil (or less if you feel that is too much, but no more)
1 Teaspoon Seasoned Rice Vinegar
6 Chicken Gyoza (or vegetarian if you don’t eat meat, you can also use pork… whatever you prefer) Water
Clean the rice well (I use a fine strainer to wash my rice until the water runs clear) and cook in a rice cooker, or according to package directions in a saucepan.
Cook the Gyoza according to package directions. This usually consists of frying the bottoms in oil, adding water to the pan and steaming the gyoza until they are cooked. Set aside, draining on a paper towel (to reduce the amount of oil).
Thinly slice the spring onions and carrots, mince the ginger, break the egg and beat it in a small bowl, and measure out the peas. Clean the broccoli well, cut off any bad bits and cut into florets. If you prefer the floret size, use it! It takes longer to cook, so be aware of that. I cut my florets into slices so the stems cook quickly.
When the rice is done, heat some canola oil in a wok and add the ginger. When it starts to sizzle, add the broccoli (and carrots if you are using them) and mix well. Cook the broccoli until it starts to become tender and add about 4-5 Tablespoons of water. Let the broccoli steam a bit, uncovered. When the water is almost all gone, add the spring onions and mix well.
Next, add the cooked rice to the wok, and make a space in the center of the wok. Beat the egg and add it to the center. Scramble it quickly (using a spatula to move it about and break it into bits) and slowly mix it in with the rice and broccoli around it. Next, add the peas, soy sauce and sesame oil. If the rice begins to stick too much, add a little water. Turn the heat off and add the vinegar.
Scoop the rice into bowls for serving. Cut each Gyoza in half, and give two (whole) in each serving.
Love and Happy Spatulas, Alyssa