Since work server was being wonky I decided I’d make lunch for me and the kids. Well we do eat lunch, but mostly it’s either canned ravioli, dinner leftovers, cold cuts sandwiches, nuggets, P&B sandwiches or hotdogs. Yah know, easy stuff. Today, I figured I’d make us something nice and errrr, homemade that wasn’t from last night’s dinner. I gave Hubs the leftover chicken enchiladas (recipe will be posted later) for his own at work.
I came up with this chicken wings fried rice. The last time I went grocery shopping, the commissary ran out of fresh chicken wings so I just bought a bag of frozen wings. We need ‘em for our weekly hot chicken wings. It’s a huge bag so there’s plenty to make hot chicken wings for 3 weeks. I’m sure 10 pieces of wings missing wouldn’t hurt the next batch of hot wings next week 
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INGREDIENTS :
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10 thawed chicken wings (use the defrost feature in the microwave )
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salt & pepper
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paprika powder
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red pepper flakes (optional)
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3/4 cup of flour
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4 cups of cooked white rice (having a rice cooker helps)
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vegetable oil for sauteing
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chopped onion, half
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finely chopped 2 cloves of garlic
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half a can of peas
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soy sauce for seasoning
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black pepper and a sprinkle of dried oregano
First, season the chicken wings with salt, pepper, paprika powder, sprinkle of red pepper flakes and half a cup of flour.
Line the wings on a foil covered cookie sheet. Bake in the oven, 395° for about 25-30 minutes.
And here they are..
Heat the oil in a non-stick pan. I’m not using the wok since I was only cooking for 3 and I’m lazy to wash a huge wok. Anyhooo, once the oil is hot, brown the garlic and onions. Stir in the cooked rice. Constantly stirring for about 2 minutes. Then season with soy sauce, pepper and a sprinkle of dried oregano. Keep stirring, then add the peas and chicken wings. Stir everything together for another 2 minutes and VOILA!
Lunch is ready! Definitely much better than a PB&J Samich’..
