Tuesday, October 9, 2012

Chicken Fried Rice... well, not really


All but the frying.

For health reasons (maybe the illusion of health reasons, but non the less...), I prefer to cook with Long grain Brown Rice.  There are plenty of advantages, but there is at least one disadvantage, that is it takes twice as long to cook as the white short grain version.  It is also chewier, nuttier and loaded with bran (the real difference between brown (with the bran that surrounds the kernel) and white (with the bran removed)).  So, cooked properly... I like it brown!

So, only important difference is to keep an eye, plan a LOOOOONG cook time (30-40 minutes).  Watch the rice, as it cooks, stir often during the last few minutes and remove while there is still a tiny amount of water in the bottom of the pan so that the rice comes out moist and tender as possible.  Overcooked, it gets dry and too chewy.

For this recipe, Here's what I did...


Chicken Fried Rice... Almost


Ingredients
  • 2 Cups Chicken Broth
  • 1 Cup Long Grain Brown Rice
  • 1/2 Cup Diced Red Onion
  • 1/2 Cup Diced Red Bell Pepper
  • 1 Cup Scrambled egg, diced
  • 1 Cup Chicken Breast, diced (rotisserie already seasoned)
  • 1 tsp Olive Oil to soften the vegetables
  • 1/4 Cup Green Onion, sliced for garnish
  • Salt and Pepper to taste
Cooking Directions
  1. First, in a heavy bottom sauce pan heat the oil over medium heat. Add the onions and the peppers and stir until the onions become translucent and the peppers soften.
  2. Add 2 cups of chicken stock and bring to boil.
  3. Add the rice, reduce heat to a simmer and stir occasionally every few minutes until almost all of the liquid has been absorbed, about 40 minutes.
  4. Add the scrambled egg and chicken and remove from heat, stir to mix.
  5. Sample and add Salt and Pepper to taste
  6. Enjoy as is or use as a base for Chinese Food!
OK, to get a fried rice, just take this and saute in a pan until you get the look and desired consistency.  But be careful if you are using brown rice.  It can get hard and chewy fast if it dries out.  For a new twist, add some Cajun Spice mix for a little extra kick!





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This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work

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