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St Louis Style “Chinamen”

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Sierra Long

Community Member

“This is a St Louis staple as we like to call it “Chinamen”! It is fried rice with all of your favorite fixings mixed into it. This particular day I had chicken thighs and shrimp on hand so that made my protein choice pretty easy. Peppers and onions give almost any dish great flavor so that was also a no brainer when I decided to add it to this particular dish. Anytime I get Chinese takeout I have to add extra eggs to my dish so it was mandatory that I do that in my own version as well.”

Difficulty

Easy 👌
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-10+
3 cups Minute Rice
3 cups Chicken Broth
1 dash Salt
1 dash Black pepper
4 dashes All purpose seasoning
Boneless skinless chicken thighs
½ bag Raw Shrimp
Chopped Green bell pepper
3 stalks Chopped Green Onion
Scrambled Eggs
2 tbsp Browning Sauce
2 dashes soy sauce
extra-virgin olive oil (EVOO)

Utensils

  • Large spoon
  • Griddle pan or Wok
  • Step 1/9

    Rinse your chicken thighs under cold water and then pat them dry of any excess water. Next, cut them into small pieces to your desired likeness. Cover them in olive oil along with your all purpose seasoning blend then set aside to quickly marinate.
    • 4 dashes All purpose seasoning
    • Boneless skinless chicken thighs
    • extra-virgin olive oil (EVOO)

    Rinse your chicken thighs under cold water and then pat them dry of any excess water. Next, cut them into small pieces to your desired likeness. Cover them in olive oil along with your all purpose seasoning blend then set aside to quickly marinate.

  • Step 2/9

    If you have frozen shrimp be sure to defrost them in cold water before peeling them. Once the shrimp are unthawed remove any excess veins, shells, and tails. Set them aside once completed.
    • ½ bag Raw Shrimp

    If you have frozen shrimp be sure to defrost them in cold water before peeling them. Once the shrimp are unthawed remove any excess veins, shells, and tails. Set them aside once completed.

  • Step 3/9

    Put the chicken broth into a quart pan and bring it up to boil on a medium heat. Once the broth is hot turn the heat completely off and pour in the rice. Set aside for 5 minutes until broth is absorbed and your rice is Al dente. Set aside.
    • 3 cups Minute Rice
    • 3 cups Chicken Broth

    Put the chicken broth into a quart pan and bring it up to boil on a medium heat. Once the broth is hot turn the heat completely off and pour in the rice. Set aside for 5 minutes until broth is absorbed and your rice is Al dente. Set aside.

  • Step 4/9

    Heat a griddle pan or wok on medium heat and cover it with EVOO. Once hot, place the marinated chicken pieces into the pan. Once the pieces are cooked throughout and brown on each side remove them from the heat and set aside.

    Heat a griddle pan or wok on medium heat and cover it with EVOO. Once hot, place the marinated chicken pieces into the pan. Once the pieces are cooked throughout and brown on each side remove them from the heat and set aside.

  • Step 5/9

    In your seasoned skillet or wok add additional oil if needed. Take more of the all purpose seasoning and apply a couple dashes to the shrimp before placing them in your hot pan. Once cooked and pink on both sides, remove from the heat and set aside. (Be mindful that shrimp have a very rapid cooking time so don’t overcook them!)

    In your seasoned skillet or wok add additional oil if needed. Take more of the all purpose seasoning and apply a couple dashes to the shrimp before placing them in your hot pan. Once cooked and pink on both sides, remove from the heat and set aside. (Be mindful that shrimp have a very rapid cooking time so don’t overcook them!)

  • Step 6/9

    Rinse your bell peppers and then chop them into a medium dice being sure not to keep any of the ribs and seeds. Next rinse your green onion and then chop off the hairy ends. From the bottom of the scallion and up you’ll chop them and you’ll then set them aside for later use if desired.
    • Chopped Green bell pepper
    • 3 stalks Chopped Green Onion

    Rinse your bell peppers and then chop them into a medium dice being sure not to keep any of the ribs and seeds. Next rinse your green onion and then chop off the hairy ends. From the bottom of the scallion and up you’ll chop them and you’ll then set them aside for later use if desired.

  • Step 7/9

    On a medium heat in a separate skillet take a dash of EVOO and bring it up to temperature. Crack 5 eggs into the skillet and scramble them until yellow and fluffy. Set aside.

    On a medium heat in a separate skillet take a dash of EVOO and bring it up to temperature. Crack 5 eggs into the skillet and scramble them until yellow and fluffy. Set aside.

  • Step 8/9

    Take your clean grill pan or Wok and bring it up to temperature on medium heat. Coat the pan with EVOO. Once hot take your bell pepper and heat it until softened. Next take your reserved rice along with your browning seasoning, soy sauce, salt and pepper and mix until your rice is a nice caramel brown. Add more of the browning seasoning for a darker colored rice. Now pile it on. Add back in your cooked chicken, eggs, and shrimp and blend well. Add additional seasoning to taste.
    • 1 dash Salt
    • 1 dash Black pepper
    • Scrambled Eggs
    • 2 tbsp Browning Sauce
    • 2 dashes soy sauce
    • Large spoon
    • Griddle pan or Wok

    Take your clean grill pan or Wok and bring it up to temperature on medium heat. Coat the pan with EVOO. Once hot take your bell pepper and heat it until softened. Next take your reserved rice along with your browning seasoning, soy sauce, salt and pepper and mix until your rice is a nice caramel brown. Add more of the browning seasoning for a darker colored rice. Now pile it on. Add back in your cooked chicken, eggs, and shrimp and blend well. Add additional seasoning to taste.

  • Step 9/9

    Plate your rice. Top your rice with your reserved green onion. (Optional) Enjoy!

    Plate your rice. Top your rice with your reserved green onion. (Optional) Enjoy!

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