Wednesday, February 17, 2010

Week 24: Southeast Asian Fried Rice

Thought I'd continue with the Asian cooking theme this week. . .

I get sucked into magazines while I wait in line at the grocery store. I browsed Cooking Light last time, found this recipe, and decided to take it home.

from Cooking Light January / February 2010 (p. 176)

Makes 4 servings (1 1/2 C each)
Prep and Cook time: 60 minutes

1 Tbsp brown sugar
1 Tbsp fish sauce
1 Tbsp soy sauce
1 Tbsp fresh lime juice
1 Tsp sambal oelek (ground fresh chile paste), divided
1/4 tsp salt, divided
2 large eggs, lightly beaten
1 bunch green onions
2 Tbsp peanut oil, divided
2 1/2 C cooked and cooled brown rice
1/4 C vertically sliced shallots
14 oz skinless, boneless chicken breast, cut into 1/2" pieces
2 C broccoli florets
1 C julienne-cut red bell pepper
1 1/2 tsp minced garlic
Cooking spray
2 bacon slices, cooked and crumbled
4 lime wedges

Combine first four ingredients, 1/2 tsp sambal oelek, and 1/8 tsp salt in a small bowl. Combine eggs and remaining 1/2 tsp sambal oelek in a bowl; set aside. Separate green tops from green onions, and diagonally chop; set aside.Cut green onion bottoms into 1" pieces; set aside.

Heat a large nonstick skillet over medium-high heat. Add 2 tsp oil to pan, swirling pan to coat evenly. Add rice; stir-fry 1 1/2 minutes stirring constantly. Transfer rice mixture to a large bowl.

Heat 2 tsp oil in pan. Add shallots to pan; stir-fry 30 seconds or until tender.

Add chicken; stir-fry 1 1/2 minutes or until lightly browned.

Add brown sugar mixture to pan; bring to a boil. Reduce heat, and simmer 1 minute or until liquid thickens slightly, stirring occasionally.

Add chicken mixture to rice.

Wipe pan clean with a paper towel; return pan to medium-high heat. Add remaining 2 tsp oil to pan, swirling to coat. Add broccoli and bell pepper; stir-fry 3 minutes or until vegetables are tender.

Add the remaining 1/8 tsp salt, green onion bottoms,a nd garlic; stir-fry 1 minute or until fragrant. Add the chicken mixture to pan, cook 2 minutes or until thoroughly heat; return chicken mixture to large bowl.

Return pan to medium-high heat. Coat pan with cooking spray. Add egg mixture to pan, swirling to coat pan; cook 30 seconds or until egg is set. Transfer egg to a cutting board; chop. Stir egg and bacon into rice mixture. Top with green onion tops; garnish with lime wedges.

I made some changes to the ingredients. The original recipe called for 8 oz skinless, boneless chicken thighs and 6 oz skinless, boneless chicken breast. I just used 14 oz of skinless, boneless chicken breast. I also used more than 2 cups of broccoli. I love broccoli. And, I didn't garnish with the green onion tops. Oh, I should also confess that I used 4 bacon slices instead of 2. I love bacon.

I won't lie. . . this was time-intensive. I didn't make the rice ahead of time, so it took about an hour for this dish to make it from my countertop to the table. There were times when I thought, "Ugh. This is so not worth it!" But, the finished product was a-m-a-z-i-n-g. We garnished with lime juice, soy sauce, and some more chile paste. Really, really good. Two thumbs up.

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