My house smells like a Chinese restaurant right now.
Tonight I cooked up our Martha Monday project - Chicken Fried Rice. Thanks to Desi over at SteakNPotatoesKindaGurl for a yummy pick.
Now I admit that I changed the recipe a bit. First I used brown rice instead of the white stuff. I threw out the requisite sweet pepper. Yuck! And put in some carrots and peas. And some minced garlic. And in place of the vegetable oil I substituted toasted sesame oil just to bump up the flavor.
This was really good fried rice. It was hearty with all that chicken and brown rice. And crunchy with the veggies. And flavorful too. My seven-year-old gobbled it up as fried rice is his favorite meal. The three-year-old complained about "all the fruit" in his rice. Huh? But then he picked out the chicken and carrots to fill his belly.
Well, I think I might go open some windows . . . you know so my house doesn't smell like a Chinese restaurant tomorrow.
Chicken Fried Rice
Adapted from Martha Stewart
1 cup brown rice
2 cups water
1 pound chicken breast, thinly sliced into bite size pieces
Salt and pepper
2 tablespoons sesame oil, divided
1 cup carrots, cut into matchsticks
1 cup snow peas, cut in half
1/2 cups frozen peas
2 scallions, thinly sliced
1 tablespoon minced ginger
1 clove of garlic, minced
1/2 teaspoon sugar
2 tablespoons soy sauce
1/4 cup chicken broth
1. In a saucepan, combine rice and water. Bring to a boil. Cover and reduce heat to low. Cook for 50 minutes or until all the water is absorbed and rice is tender. (This is best done the day before you want to make the fried rice.)
2. Heat a large non-stick skillet over medium-high heat. Add 1 1/2 teaspoons sesame oil. Season chicken with salt and pepper. Saute chicken for three minutes or until cooked through. Remove from pan and set aside.
3. Add 1 1/2 teaspoon sesame oil to still-hot pan. Add carrots and snow peas. Saute over medium heat for about 2 minutes. Remove from pan and set aside with chicken. At this time you can put your frozen peas in with the reserved chicken and veggies. The residual heat will defrost them.
4. Add 1 tablespoon sesame oil to still-hot pan. Break eggs into pan and scramble with a spatula. Add scallions, ginger and garlic. Cook for 30 seconds. Add the brown rice that you cooked in step 1. Add the soy sauce and sugar. Stir well and continue to cook over medium-high heat. Now add the reserved chicken and veggie mixture. Stir well and cook until heated through.
5. Pour in the chicken broth. It will bubble and evaporate rather quickly. Give the rice one last stir. Take it off the heat and serve.