I have been wanting to make both of these recipe for a very long time, and I finally have. Although it took a couple hours, it was definitely worth it. I woud recomment doubling the chicken rice. I ended up with a lot of leftover rice, but the chicken was gobbled right up.
Fried Rice Ingredients:
4 cups rice, prepared
1 cup peas and carrots, frozen
1 white onion, chopped
2 cloved garlic, minced
3 tablespoons sesame oil
1/3 cup soy sauce
Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots. Stir fry until tender. Crack egs into pan and scramble, mixing throughout the veggies. Add rice, chicken, and soy sauce to pan. Cook until everything is hot, remove from heat. Serve warm.
Sweet and Sour Chicken:
1 pound chicken, cut into 1 inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic salt
3/4 cup corn starch
2 large eggs, whisked
1/2 cup canola oil
Sweet and Sour Sauce:
1 cup sugar
1/3 cup ketchup
1/2 cup + 1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon garlic sauce
Place chicken, corn starch, salt, pepper, and garlic salt in a large bowl. Roll chicken in mixture until evenly coated.
Heat 1/4 cup oil in a large frying pan over medium heat. Dip chicken in egg mixute, and place in the frying pan with a fork.
Fry both sides of the chicken for about 2 minutes apiece. Line a baking sheet with foil and place chicken on pan. Dispose of the burnt oil, and then heat of the rest of the oil to finish the chicken.
Preheat the oven to 325 degrees F.
In a medium size bowl, whisk together all of the ingredients for the sauce. Pour sauce over the chicken and bake for 20 minutes. Pull chicken out of the oven and flip it over to evenly coat it with the sauce. Bake for an addition 15-20 minutes. Serve immediately with rice.
Note: I got the sweet and sour chicken recipe from:http://www.lovewithrecipe.com/recipe/329.html and the fried rice recipe from: http://rachelschultz.com/2012/07/14/better-than-takeout-chicken-fried-rice/