Asian Fried Rice

This is a great recipe that you can make your own very easily.

I doubled the sauce, used white instead of brown rice and chicken tenders instead of a combination of dark and white meats.  As I am always looking to add more vegetables in my dishes, I doubled the amount of broccoli.  Other vegetables could be substituted or added:  Snap peas instead of broccoli, carrots instead of red bell pepper.  The addition of mushroom might be nice, substitute pork or shrimp for the chicken. You get the idea.

I love chili garlic sauce. I think it has more flavor and the heat is not so intense.  I always substitute it for  sambal olek or sriracha in a recipe. And I usually cut the amount in half as well.  But this is personal taste.  Experiment.

And the leftovers of this recipe make a fantastic next day lunch!

Chicken Fried Rice (from Cooking Light January/February 2010)

2 to 2-1/2 cups white or brown rice whichever you like

2 tablespoon brown sugar

2 tablespoon fish sauce

2 tablespoon less sodium soy sauce

2 tablespoon fresh lime juice (1-2 limes)

1 teaspoon chili garlic sauce

1/4 teaspoon salt, divided

2 large eggs, lightly beaten

1 bunch green onions or scallions

2 tablespoons canola vegetable oil, divided

1/4 cup vertically sliced shallot, about 1 large

10-16 ounces of chicken tenders, cut into 1/2 inch pieces

4 cups broccoli florets

1 cup julienne sliced red bell pepper

1-1/2 teaspoons minced garlic, about 3 large

2 bacon slices, cooked and crumbled

4 lime wedges, optional

If you need to make rice, start it now.  Cool slightly.  If you make it now, it will be sticky/clumpier than if it’s been sitting in the refrigerator for awhile.  But that’s ok.  By the time you get the sauce incorporated, all will be the same.

Combine brown sugar, fish sauce, soy sauce, lime juice, 1/2 teaspoon chili garlic sauce and 1/8 teaspoon salt in a small bowl and stir with a whisk until combined.  Set aside.

Combine eggs and remaining 1/2 teaspoon of chili garlic sauce in a small bowl and set aside.

Cut the green tops off the scallions and slice diagonally into 1/4 inch slices, set aside.  Cut the bottom portion of the scallion in 1/4 in slices as well, set aside.

Heat a large non-stick skillet or a Wok ( Joyce Chen Wok is what I have) over medium high heat.  Add 2 teaspoon of oil to pan.  Add rice and stir fry 1-1/2 minutes, stirring constantly.  Transfer to a VERY large metal (preferably, because it will retain the heat) bowl.

Heat 2 teaspoons of oil to pan and add shallots.  Stir fry 30 seconds.  Add chicken and stir fry 1-1/2 minutes until done and slightly brown.  Add brown sugar mixture to pan and bring to a boil.  Reduce heat, and simmer 1 minute or until sauce thickens, stirring occasionally.  Add chicken mixture to rice mixture.

Clean out pan with paper towels.

Add remaining 2 teaspoon of oil to pan.  Add broccoli and pepper and toss together to coat with oil.  Add 2-4 tablespoons of water, cover, and steam for 1 minute or until crisp tender.

Add the remaining 1/8 teaspoon salt, sliced scallion tops and garlic and stir fry 1 minute.  Add chicken mixture to pan and cook 2 minutes or until thoroughly heated.  Return all back into large bowl.

Wipe out pan if necessary and spray with canola oil spray.  Add egg mixture and scramble into 1/2 inch pieces or so.  Add to chicken mixture along with chopped bacon and sliced scallion bottoms and toss everything together.  Garnish with lime wedges if so desired and serve immediately.

mise en place:

stir fry rice:

add shallots:

chicken:

brown sugar mixture:

add to rice in big stainless steel bowl:

add broccoli and red pepper, stir fry and then steam:

salt, scallion bottoms, garlic and stir fry:

add chicken mixture back in and stir until heated through and put everything back into stainless steel bowl:

scramble egg mixture:

put scrambled egg mixture into chicken/rice mixture along with green onion tops and bacon:

stir together and serve: