Ingredients
- 1 pound ground chicken
- 2 pound eggs, beaten
- 1 tablespoon minced garlic
- 1/2 tablespoon minced ginger
- 1 tablespoon jicama, peeled, cut into small dice
- 2 tablespoon naturally brewed soy sauce
- 4 cup cold, cooked long-grain rice, brown and white combination, preferably day-old so it
- 1 cup zucchini, made into ‘pappardelle pasta’ using a peeler
- 1 1/2 tablespoon olive oil
Preparation
Baking Directions:
1.Heat a wok or large saute pan over medium-high heat.
Lightly coat with oil.
2.When oil shimmers add chicken, season with salt and pepper, and brown, breaking up any large chunks with wooden spoon or spatula.
Remove chicken to a plate.
3.Add about 1/2 inch oil to wok and allow to heat; add eggs, which will puff up.
Transfer to paper-towel-lined plate to completely drain.
4.If necessary, add more oil to wok to lightly coat, then add garlic, ginger and jicama and stir-fry until oil is fragrant, about 30 seconds.
Add rice, chicken and egg and toss to combine, breaking up any larger pieces of egg.
Add naturally brewed soy sauce, toss to combine and check for seasoning.
5.In a large bowl, combine “zucchini pappardelle” with lemon juice, olive oil and salt and pepper and toss to lightly coat.
Serving Directions:
Arrange “zucchini pappardelle” on platter.
Top with fried rice to cover.
Tips:
Alternatively, if not cooking rice day before, place cooked rice in single layer on a sheet tray and place in freezer to cool and dry.
