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(Healthier Than it Sounds)
Ingredients:
1.5 cups dry long-grain (like Basmati) rice
1 cube chicken bullion
3 cups water
2 carrots
1/2 cup peas (thaw if frozen)
4 scallions
1 clove garlic
2.5 Tbsp lite soy sauce
1.5 Tbsp dark soy sauce
1 Tbsp hoisen sauce
2 eggs
~1-2 Tbsp peanut oil, divided use
2 lbs chicken breast
Combine rice, chicken bullion, and water to cook rice at least 3 hours before you're going to serve. The "old" rice will absorb the flavors better than fresh.
If using chicken breast: Slice into thin chunks about 2-3" long and ½-1 cm thick (sashimi-style). Cook in separate pan or wok until thoroughly cooked (completely white, no pink). Remove, setting aside, and either clean wok or set aside pan.
While the meat is cooking: Peel carrots, then chop into thick (~1 cm thick) pieces and then quarter each piece. Dice scallions. Mince garlic. Scramble eggs. Combine lite soy sauce, dark soy sauce, and hoisen sauce in a small bowl.
Add ½-1 Tbsp peanut oil to pan and add eggs. Allow to cook about 20-30 seconds, then scramble with spatula. Continue to break apart and scramble until thoroughly cooked. Remove eggs and set aside.
Add remaining oil to pan (½-1 Tbsp) and raise temperature to just below high. While temperature is rising, add carrots. Cook about 60 seconds, until they start to soften and color of parts in oil will lighten. Add garlic and cook an additional ~30 seconds until fragrant. Add peas. Cook about 1 minute, stirring nearly constantly. Add scallions, egg, and chicken. Cook about 1 minute, stirring nearly constantly. Turn off heat. Add rice in thirds, adding about 1 Tbsp of the soy sauce - hoisen sauce mixture with each third. Mix thoroughly until rice is evenly coated. Remove from heat and put onto serving platter.
Preparation time: 20 minutes plus 3+ hrs.
Cooking time: 20 minutes (for rice initially); ~20 minutes to combine.
Makes: 5 servings.
Notes: I find that over-doing the garlic here is NOT recommended. Just 1 clove for a small hint, otherwise the overpowering taste really doesn't work with this dish. However, adding a few dashes of garlic powder when adding the rice can enhance the flavor.
If dividing into 5 servings, each serving will be: 595 calories, 13 g fat, 200 mg cholesterol, 975 mg sodium, 63 g carbs, 52 g protein (20/44/36 macro split).
Ingredients:
1.5 cups dry long-grain (like Basmati) rice
1 cube chicken bullion
3 cups water
2 carrots
1/2 cup peas (thaw if frozen)
4 scallions
1 clove garlic
2.5 Tbsp lite soy sauce
1.5 Tbsp dark soy sauce
1 Tbsp hoisen sauce
2 eggs
~1-2 Tbsp peanut oil, divided use
2 lbs chicken breast
Combine rice, chicken bullion, and water to cook rice at least 3 hours before you're going to serve. The "old" rice will absorb the flavors better than fresh.
If using chicken breast: Slice into thin chunks about 2-3" long and ½-1 cm thick (sashimi-style). Cook in separate pan or wok until thoroughly cooked (completely white, no pink). Remove, setting aside, and either clean wok or set aside pan.
While the meat is cooking: Peel carrots, then chop into thick (~1 cm thick) pieces and then quarter each piece. Dice scallions. Mince garlic. Scramble eggs. Combine lite soy sauce, dark soy sauce, and hoisen sauce in a small bowl.
Add ½-1 Tbsp peanut oil to pan and add eggs. Allow to cook about 20-30 seconds, then scramble with spatula. Continue to break apart and scramble until thoroughly cooked. Remove eggs and set aside.
Add remaining oil to pan (½-1 Tbsp) and raise temperature to just below high. While temperature is rising, add carrots. Cook about 60 seconds, until they start to soften and color of parts in oil will lighten. Add garlic and cook an additional ~30 seconds until fragrant. Add peas. Cook about 1 minute, stirring nearly constantly. Add scallions, egg, and chicken. Cook about 1 minute, stirring nearly constantly. Turn off heat. Add rice in thirds, adding about 1 Tbsp of the soy sauce - hoisen sauce mixture with each third. Mix thoroughly until rice is evenly coated. Remove from heat and put onto serving platter.
Preparation time: 20 minutes plus 3+ hrs.
Cooking time: 20 minutes (for rice initially); ~20 minutes to combine.
Makes: 5 servings.
Notes: I find that over-doing the garlic here is NOT recommended. Just 1 clove for a small hint, otherwise the overpowering taste really doesn't work with this dish. However, adding a few dashes of garlic powder when adding the rice can enhance the flavor.
If dividing into 5 servings, each serving will be: 595 calories, 13 g fat, 200 mg cholesterol, 975 mg sodium, 63 g carbs, 52 g protein (20/44/36 macro split).
