Chicken and Celery Fried Rice…adulterated from Bills
It’s the Beijing Olympics so lets eat Chinese.
You need for one single Olympic swimmer, marathon runner, wrestler. Or 20 models
1 chicken fillet
1 tabsp Chinese rice wine
2 teasp oyster sauce
1 teasp sesame oil
2 teassp grapeseed oil or peanut oil
2 teasp finely grated ginger
1 or 2 garlic clove, crushed
1 celery stalk
1 bunch of Bok Choy
1 cup cooked jasmine rice
3 spring onion for accessorizing
• Pour a wine
• Remove your pristine white Hermes coat
• Climb down from your YSL heels
• Get into a leisure suit.
• Ok pour another wine: Drink your recommended 2 units dose …for the week.
• You need to cook the rice so throw that on
• Slice up the ginger into small splinters the size of a Jimmy Choo Stilletto
• Slice up the garlic up into pieces the size of diamonds you can afford
• Trim and slice the celery into cute little javelins.
• Thinly slice the chicken fillet : skinny model size
• Find a bowl and pour in the rice wine, oyster sauce and sesame oil then set aside.
• Now grab a wok and heat up half the grapeseed oil over a high heat.
• Chuck in the chicken and stir-fry it for about 2-3 minutes or until just cooked
• Take the chicken out to have a little think alone on the bench.
• Pour in the remaining grape seed oil to the wok and get it hot again .
• Toss in the ginger and garlic and stir-fry that for a quick de la quick 1 minute. Smell good non? Don’t overcook it tastes better almost raw.
• Throw in the celery and Bok Choy and stir for about another minute more.
• Sprinkle in the cooked rice and make sure it’s all well combined
• Pour in the Rice wine Mix and give it a quick stir.
• Accessorise with lots of sliced up spring onion. You could even add some egg for a real fried rice look
• Perfectly delicious
Loading ...