Wednesday, April 6, 2011

Spicy chicken fried rice

I have four things to say about this recipe:

  1. Add a lot of red pepper flakes. The more the merrier.

  2. Read how long it takes to cook brown rice. (We did not think it took 45-50 minutes to cook brown rice! So we ate at 9:30 pm. The rest of the recipe goes quick though.)

  3. This recipe might get even more interesting if you add an egg like real fried rice.

  4. Water chestnuts are so delicious. Why is that?


1/4 cup less-sodium soy sauce
1 tablespoon dark brown sugar
1 teaspoon dark sesame oil
3/4 teaspoon crushed red pepper flakes
2 tablespoons canola oil
2 cups red bell peppers, diced (about 2)
1 cup onion, diced
1/4 cup green onion, thinly sliced and divided
2 tablespoons fresh ginger, peeled and minced
2 large garlic cloves, minced
5 cups brown rice, cooked and cold
2 cups chicken, cooked and diced (about 1 pound)
1 (8 ounce) can sliced water chestnuts, drained and chopped
1/3 cup dry-roasted unsalted peanuts

Combine first 4 ingredients in a small bowl; stir well with a whisk.

Cook rice.

Cook chicken and set aside.

Step back and take a picture of your studly cooking machine.

Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell peppers, diced onion, and 2 tablespoons green onions to pan; stir-fry 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes more, tossing to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.

Ok, now look at this cooking machine! A pretty studly cooking machine, eh?

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