Monday, January 18, 2010

Southeast Asian Fried Rice

I really had my hopes up about this recipe, and I got let down. I saw this in my Cooking Light magazine and it called my name enough that I had to make it right away. However, I apparently cannot cook brown rice without making it a soggy, mushy mess, and I think that really put a damper on the dish. Also, I expected the flavors to be more robust or something, and something was definitely lacking. And holy green onions!

I posted the original recipe, but if I make this again there will be some changes: 1)less green onions 2)learn how to cook brown rice without making it mushy, or use white 3) double the amount of sauce and use more garlic and sambal oelek. I also used 3 boneless, skinless chicken breasts instead of thighs.

Southeast Asian Fried Rice
Source: Cooking Light Jan/Feb 2010
Yield: 4 servings (serving size: 1 1/2 cups rice mixture and 1 lime wedge)


1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon less-sodium soy sauce
1 tablespoon fresh lime juice
1 teaspoon sambal oelek (ground fresh chile paste), divided
1/4 teaspoon salt, divided
2 large eggs, lightly beaten
1 bunch green onions
2 tablespoons peanut oil, divided
2 1/2 cups cooked and cooled brown rice
1/4 cup vertically sliced shallots
2 (4-ounce) skinless, boneless chicken thighs, cut into 1/2-inch pieces
1 (6-ounce) skinless, boneless chicken breast, cut into 1/2-inch pieces
2 cups broccoli florets
1 cup julienne-cut red bell pepper
1 1/2 teaspoons minced garlic
Cooking spray
2 bacon slices, cooked and crumbled
4 lime wedges


1. Combine first 4 ingredients, 1/2 teaspoon sambal oelek, and 1/8 teaspoon salt in a small bowl, stirring with a whisk. Combine eggs and remaining 1/2 teaspoon sambal oelek in a bowl. Separate green tops from green onions, and diagonally chop; set aside. Cut green onion bottoms into 1-inch pieces; set aside.

2. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons 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 teaspoons 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 mixture.

3. Wipe pan clean with a paper towel; return pan to medium-high heat. Add remaining 2 teaspoons 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 teaspoon salt, green onion bottoms, and garlic; stir-fry 1 minute or until fragrant. Add chicken mixture to pan, cook 2 minutes or until thoroughly heated; return chicken mixture to large bowl.

4. Return pan to medium-high heat. Coat pan with cooking spray. Add egg mixture to pan, swirling to coat pan; cook 30 seconds or just 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.

Nutritional Information

Fat:16.3g (sat 3.7g,mono 6.7g,poly 4.3g)

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