February 19, 2011

do yourself a favor and try this.

Asia meets my itsy bitsy kitchen.

After some recent experiments in this kitchen, I finally decided that I ought to share some of them with you. I'm a huge fan of Smitten Kitchen, which is, obviously, a food blog. The lady behind it makes some pretty incredible recipes, so I decided to try out my spin on her ginger fried rice.

They're pretty similar, except that mine is chicken ginger fried rice, and to be honest, it's really not fried, nor does it include a sunny-side-up egg. I swear that with one bite of this dish you'll never go back to take-out. It's so flavorful and delicious and you won't believe how well the ginger and sesame oil pull everything together. It's simple and all kinds of straightforward. And if you promise not to tell anyone, I'll let you in on a secret: it's good for you.


1 Tbsp. fresh minced ginger

2 cloves of garlic, minced

1/4 large onion, chopped

3 Tbsp. peanut oil (you can substitute another oil if you don't have this)

3/4 c. snow peas

1/4 c. cooked chicken, cut into small pieces

1/2 c. brown rice

1 c. vegetable stock (homemade is best!)

1 large egg

1 Tbsp. sesame oil

2 Tbsp. soy sauce

Heat 2 Tbsp. peanut oil in a large skillet. Saute ginger, garlic, and onion until just tender. Be careful not to overcook or the garlic will become bitter and crunchy. With a slotted spoon, remove from skillet onto a paper towel in a bowl. Saute peas in remaining oil until just tender and bright green. Remove from pan and set aside.

Add rice and stock to the same pan. Turn heat up to med-high and bring to a boil. Once the rice is boiling, turn the heat to med-low and cover. When the water is absorbed, add the chicken, vegetables, sesame oil, and soy sauce.

Make a well in the middle of the skillet and add remaining peanut oil. Add the egg and scramble it. Once the egg is mostly cooked, begin to incorporate the rice mixture.

Separate into 4 bowls. Garnish with Parmesan cheese and toasted sunflower or sesame seeds.

Calories: 260

Total Cost: $4.41 (or $1.10/serving)

No comments:

Post a Comment