“There is nothing—absolutely nothing—half so much worth doing as simply messing around in boats” ---Kenneth Grahame
Dinner Recipes
• 3 cups cooked rice (half wild rice, half brown rice)
• Vinaigrette marinade (e.g., Paul Newman’s Lite Italian Dressing)
• 1 lb. barbecued chicken breasts, chopped
• Olive oil
• 1 zucchini, chopped
• 1/2 onion, chopped
• 2 carrots, chopped
• 2 sticks celery, chopped
• 2 eggs, beaten
• Tamari or soy sauce
1. Marinate chicken breasts in the vinaigrette marinade. Barbecue the chicken and set aside.
2. Cook the rice and set aside.
3. In a bit of olive oil, sauté the small-chopped zucchini, onion, carrot, and celery in a wok or large chef’s pan.
4. Stir in the chopped chicken. Stir in the cooked rice. Stir-fry the mixture until it is heated through and a bit crispy (add more olive oil if necessary).
5. Push the mixture to the outside of the pan—make a well in the center where you can see the bottom of the pan. Add the eggs to the well and scramble them there. As they start looking like scrambled eggs, mix them into the whole rice/veggie/chicken mixture.
6. Add Tamari or soy sauce, to taste.
Makes approximately 6-8 servings.
Source: My friend Barb, a master bicycle mechanic, who says she got it from our mutual friend, Nancy, an awesome Pilates and personal fitness trainer
Comments: This is best cooked in a non-stick pan. I did find it a little harder to prepare on the boat than at home because it cooks in such a large pan. It takes a little preparation time, but cooks quickly and provides several meals of leftovers, as it reheats great in the microwave. The wild rice adds wonderful texture and flavor, although I had trouble finding wild rice in BC.
Fried Rice With Chicken
