The fall time calls for some comfy and cozy meal recipes that are both delicious and healthy.
Chef Camerron Dangerfield stopped by our Studio 41 Kitchen to share a fall fried rice recipe.
Fall Fried Rice
2 Cups Day Old Brown Rice
3oz Cooked Chicken Breast (shredded)
1/4 cup bean spurts
1/4 Cup winter squash
1/4 Cup Broccoli
1 teaspoon crushed red pepper
2 tablespoon yellow onion chopped
2 tablespoon green onion
2 tablespoon low sodium soy sauce
2 tablespoon hoisin sauce
2 tablespoons Butter
1 teaspoon sesame oil
1 egg scrambled
- In a medium sauté pan or wok heat butter and sesame oil over medium to high heat.
- add the yellow onion, and fall veggies . Fry this until they are tender.
- Slide the veggies to the side. Pour the beaten eggs onto the other side. Use a spatula to scramble the eggs. Mix them together with the veggies.
- Add the rice. Combine it with the veggie and egg mixture. Add cooked chicken. Pour the soy sauce & hoisin on top and stir until it is heated throughout. Season to taste with pepper, sea salt, and crushed red pepper. Garnish with green onions.
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