It’s Chopstick Day!

Today is National Chopstick Day. In our house we have a strange tradition. Be it eating at home or dining out, when it comes to Asian dishes, the first bite is always taken with a chop stick.

But only the first bite. None of us are very skilled at eating with chopsticks. Chopsticks would make a great tool for dieting. I get maybe four or five rice grains to my mouth when using chopsticks. At that rate, I’d tire out long before I got my fill. Now pot stickers and strips of chicken are different. Most of us can manage that.

While searching for a fitting picture to be featured with today’s recipe share, I came across a picture of chopsticks bound together with a rubber band and a folded piece of paper. Hum – I wondered – does that actually help. Yes, I tried it. Yes, for those unskilled in the art of eating with chopsticks, this does help. And now I keep a rubber band with a folded piece of paper in our chopstick glass. My guys think I’m a bit strange. But then again, they think the whole first bite with a chopstick is silly. I’m not even sure why I do it, I just do.

Chopstick Supper Simplified
Easy Vegetable Fried Rice
Doctored General Chicken
Pork Pot Stickers

Vegetable Fried Rice
1 cup uncooked White Rice
2 cups Water
2/3 cup Peas & Carrots
3 strips Bacon
2 Green Onions
2 Eggs
Black Pepper to taste
Soy Sauce to taste
1 package Fried Rice Seasoning

Place rice in a pot with a tight-fitting lid. Add water. Bring to a boil. Cover, simmer for 25 minutes. Let rest for 5 minutes, then fluff rice. Spread rice out on a rimmed baking sheet. Let cool.

Rinse peas and carrots under cold water to thaw, let drain and set aside. Stack bacon, cut into bite-size pieces and set aside. Trim roots from the green onion and discard. Slice onion from tip to bulb, set aside. In a small bowl, lightly beat eggs, set aside.

In a skillet or wok, fry bacon bits until almost crisp. (Bacon will continue to crisp as the rice is fried). Drain off all but about a tablespoon or so of drippings in the pan.

Add rice and vegetables to the pan, stir to coat with bacon bits and drippings. Add egg, season with pepper and stir-fry until egg is cooked and everything is warmed through. Sprinkle with green onion, gently fold into the rice.

Transfer to individual bowls, serve with soy sauce as desired and enjoy.

Doctored General Chicken
2 boxes General Chicken
4 Garlic Cloves
1 tablespoon Ginger
3 Green Onions
1/2 cup Hoisin Sauce
1/4 cup Soy Sauce
1/4 cup Honey
1/4 cup Rice Vinegar
1/2 teaspoon Red Pepper Flakes

Heat oven and bake chicken according to package directions.

While the chicken cooks, mince garlic and grate ginger, set aside. Slice green onion for garnish, set aside.

Place sauce from box in a skillet. Add Hoisin Sauce, soy sauce, honey and vinegar. Whisk to combine. Add garlic, ginger and red pepper flakes. Simmer and let sauce thicken.

Remove chicken from oven, place in skillet. Toss to coat chicken in sauce. Transfer to a serving platter, garnish with green onion, serve and enjoy.

Pork Pot Stickers
1 box (10 count) Pork Pot Stickers
Water as needed
1 tablespoon Vegetable Oil
1/4 cup Soy Sauce

Place pot stickers as directed in a skillet with a tight-fitting lid. Add water and oil as directed. Steam, then allow to brown.

Transfer to a serving platter. Serve with Soy Sauce for dipping