Chicken Wings Fried Rice

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 .

INGREDIENTS :

• 10 thawed chicken wings (use the defrost feature in the microwave )
• salt & pepper
• paprika powder
• red pepper flakes (optional)
• 3/4 cup of flour
• 4 cups of cooked white rice (having a rice cooker helps)
• vegetable oil for sauteing
• chopped onion, half
• finely chopped 2 cloves of garlic
• half a can of peas
• soy sauce for seasoning
• 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’..