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Prep
Difficulty
Easy
Time
Estimate
45 mins
Cook and dry out the rice ahead if not already done. Preheat the oven. Make the sauce and marinate the chicken wings with half of it. Next, make the egg omelette and set aside. Then, saute the beets. Place the chicken wings in the oven to bake. Add the rice to the beets and finish frying it up. Toss in the egg pieces and serve with the hot chicken wings that are dipped in the remaining sauce.
Garlic, ginger, and red chili sauce spice up these wings with a bit of honey to make them sticky and finger-lick-able.
We prefer these buffalo wing-style, but the marinade works well on other cuts of chicken that need a sticky Asian boost.
Red stained, flavorful brown rice is a perfect side to any Chinese-style dish. A critical part of fried rice, is using day old, slightly dried out rice. If you didn’t make it the day before, cook it an hour or two ahead, spread it out on a baking sheet to dry out in the fridge. Use the beet greens for the greens or substitute chard or kale if your greens were purchased topless. The fish sauce is optional, but certainly adds the authentic flare to the dish. Simply adjust not using the fish sauce with a bit more salt to taste. Skip the egg to make it vegan, a sauté of tofu or crumble of cashews are a nice substitute.
