This recipe to eat fried rice with clean chicken also produces incredible residue, so do not be afraid of double batch action. Combine the flavors together in the fridge at night (especially the fresh ginger root).
Ingredients
For the rice
- 1 cup long grain brown rice
- 2 1/2 cups water
- 1/4 teaspoon salt
For the fried rice
- 1 cup diced bell pepper, red or green
- 1 tablespoon finely minced, peeled ginger root
- 1 tablespoon olive oil
- 1/2 cup chopped onions
- 2 boneless, skinless chicken breasts, cut into thin strips
- 2 eggs, beaten
- 2 teaspoons sesame oil
- 2-3 tablespoons lite soy sauce, optional Tamari
- 3 tablespoons water
Instructions
For the rice:
- Add the rice, salt and water to the pan, stir once and boil over low heat. Reduce heat and cover. Allow to boil for 40 minutes or untouched until tender and liquid absorbed. Remove from fire and leave for 5 minutes, covered.
- The rice cools to cool down, preferably at night.
To fry the rice:
- Add the olive oil to a large nonstick pan or pan. Add chicken, onion, pepper and ginger to medium heat and cook for 4 to 5 minutes, until onion is transparent and chicken is cooked. Add cooked rice and water and increase heat to the center.
- Push the rice to one side and add the scrambled eggs on the other side, climb it quickly and then toss it with the rice mixture. Stir in soy sauce and sesame oil.
- Remove from fire and get rid of green onions if used. Enjoy!
To get the full recipe visit original recipe: skinnyms
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