Part 4 of 5 of my $13.00 a day dinner plan, Chicken Fried Rice with Vegetable Egg Rolls

I think this meal had the least amount of drama to complete. My original thought was to do an Asian big bowl, but the noodles cost too much. So I had to go to the tradition route and do the rice. But if there was one ingredient that you have, its fish sauce, it gives that deep savory flavor that you taste with all fried rice dishes. Soy sauce would make the meal to salty. And the egg roll came out pretty good and with sheets to spare, can you say dessert.

1 head of cabbage thinly sliced(about 3-4 cups)
3 tbsp olive oil
1/4 cup chicken broth
1 cup of shredded carrots
1/2 cup bean sprouts
1/2 cup green onion
1 Tbsp black pepper
1 tsp onion powder
1 tsp sesame oil
2 Tbsp fish sauce
1 Tbsp oyster sauce
pinch of sugar
8-10 egg roll sheets
1 egg scrambled
Oil for frying
2 1/2 pounds of boneless skinless chicken thighs
1 Tbsp minced garlic
4 cups of cooked rice
1 cup of chicken broth or water
1 cup sliced green onions
1 cup of frozen pea
1 cup of diced carrots
2 cups bean sprouts
3 Tbsp fish sauce
3 Tbsp soy sauce
1 Tbsp oyster sauce
1 Tbsp cracked black pepper
2 eggs scrambled

Heat a large skillet over medium heat, add the cabbage to the skillet and sauté for 2-3 minutes add the broth and continue to cook for 1-2 minutes. Add shredded carrots, bean sprouts and green onions to the pan. Continue to sauté for an additional 2-3 minute. Add black pepper through oyster sauce and continue to cook for 2 minutes longer. Remove from the pan and put it on a plate to cool off completely. This is an important step in the building of the egg roll. After the mixture has cooled completely place the egg roll sheet on your cutting board with the one of the corners pointing toward you. Add 1 tablespoon of the cabbage mixture diagonally across the middle of the egg roll, fold the corner over the filling. Roll half-way to cover the filling, fold the both ends against the filling. It should resemble an envelope; moisten the edge of the last flap. Roll over one more tine and seal on the flap. You can sprinkle them with corn starch and put them in the refrigerator until you need them.

Heat 4 tablespoon of oil in a large skillet over medium high heat. Add the thighs to the skillet and sauté for 4-6 minutes per side until done. Turn the heat down to medium-low add the garlic and sauté for 1 minute then add the rice. Pre-heat some oil in a frying pan on medium heat. Cook the rice for 2 minutes constantly stirring the mixture to prevent it from sticking to the bottom of the pan. Add the broth through oyster sauce and continue to sauté for 4-5 minutes. Check the seasonings, add the black pepper and fold in the eggs. Take off the heat and cover, get the egg rolls out of the refrigerator start adding them to the frying pan in small batches. They should take about 1 to 2 minutes total; continue to turn them in the oil to ensure even browning. Remove from the heat and drain on paper towels, continue until all the egg rolls are done. Place rice in the center of the plate and one egg roll and serve. This is a easy fix everybody should be doing, any leftover chicken can be chopped up and used to make this rice. Total price tag for this meal $12.89 that is $1.84 per plate, can you say deal.