Garlic Chicken, Vegetable Fried Rice and Fried Spring Rolls

Ingredients

• 4 cup cooked jasmine rice (Day-old and cold rice works best for a non-mushy texture.)
• 3 tbsp vegetable oil (Divided use. A neutral oil like canola or avocado oil works well.)
• 2 pcs large eggs (Lightly beaten in a small bowl.)
• 4 clove garlic (Finely minced.)
• 1 tbsp fresh ginger (Finely grated.)
• 3 pcs scallions (Thinly sliced, with white and green parts separated.)
• 1.5 cup frozen mixed vegetables (A blend of peas, carrots, corn, and green beans. No need to thaw.)
• 3 tbsp low sodium soy sauce (Use tamari for a gluten-free option.)
• 0.25 tsp salt (Adjust to taste, as soy sauce is also salty.)
• 0.25 tsp white pepper powder (Provides a distinct, less pungent heat than black pepper.)
• 1 tsp toasted sesame oil (Added at the end for flavor, do not cook with it.)

Instructions

1. 1

   Prepare the Eggs

   • Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat until it shimmers.
   • Pour in the lightly beaten eggs and cook, stirring gently, for about 1-2 minutes until they are softly scrambled.
   • Remove the scrambled eggs from the wok and set them aside on a plate.
2. 2

   Sauté Aromatics and Vegetables

   • Add the remaining 2 tablespoons of oil to the same wok over high heat.
   • Once the oil is very hot, add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
   • Add the frozen mixed vegetables to the wok. Stir-fry for 3-4 minutes until the vegetables are heated through and crisp-tender.
3. 3

   Fry the Rice

   • Add the cold, cooked rice to the wok with the vegetables. Use your spatula to gently break up any large clumps.
   • Spread the rice in an even layer and let it cook undisturbed for 1-2 minutes to allow it to toast slightly.

Ingredients

• 2 tbsp sesame oil
• 3 pcs garlic (cloves, minced)
• 1 inch ginger (grated)
• 2 cup cabbage (finely shredded)
• 1 cup carrots (julienned)
• 1 cup shiitake mushrooms (thinly sliced)
• 2 tbsp soy sauce
• 1 tsp sugar
• 0.5 tsp white pepper
• 0.5 tsp salt
• 1 tbsp cornstarch
• 2 tbsp water (for cornstarch slurry)
• 12 pcs spring roll wrappers (about 8x8 inch size)
• 3 cup vegetable oil (for deep frying)

Instructions

1. 1

   Prepare the filling. Heat sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant. Add the shredded cabbage, julienned carrots, and sliced mushrooms. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. Stir in the soy sauce, sugar, white pepper, and salt. Mix well. In a small bowl, whisk together the cornstarch and 2 tbsp of water to create a slurry. Pour it into the skillet and stir until the filling thickens, about 1 minute. Remove the filling from the heat and transfer to a bowl. Let it cool completely to room temperature. This is crucial to prevent soggy wrappers.

2. 2

   Assemble the spring rolls. Place one spring roll wrapper on a clean, flat surface in a diamond shape (one corner pointing towards you). Spoon about 2-3 tablespoons of the cooled filling onto the bottom third of the wrapper. Fold the bottom corner up and over the filling, tucking it in snugly. Fold in the left and right corners towards the center, like an envelope. Roll the spring roll up tightly towards the top corner. Dab the final corner with a little water to seal it shut.

3. 3

   Fry the spring rolls. Pour vegetable oil into a heavy-bottomed pot or wok until it's about 2 inches deep. Heat the oil to 350°F (175°C). Carefully place 3-4 spring rolls into the hot oil, making sure not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove the spring rolls from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.

4. 4

   Serve immediately with your favorite dipping sauce like sweet chili sauce or duck sauce.