This recipe is courtesy of Ellie Krieger and comes the March 2010 issue of Cooking Light magazine. In addition to looking tasty, I'm glad this recipe will help me use up some of the green onions I'm growing that have gotten too tall to support their own weight. This recipe requires quite a bit of prep work, but cooks really quickly once you have your mise-en-place finished and are ready to go.
Spicy Chicken Fried Rice with Peanuts
from Cooking Light, March 2010
makes 5 servings
1/4 c. less-sodium soy suace
1 T. dark brown sugar
1 t. dark sesame oil
3/4 t. crushed red pepper
2 T. canola oil
2 c. diced red bell pepper (about 2)
1 c. diced onion
1/4 c. thinly sliced green onions
2 T. minced peeled fresh ginger
2 large garlic cloves, minced
5 c. cold cooked brown rice
2 c. diced cooked chicken (about 1 lb)
1 (8-ounce) can sliced water chestnuts, drained and chopped
1/3 c. chopped, unsalted, dry-roasted peanuts
1. Combine the first 4 ingredients in a small bowl, stir well with a whisk.
2. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell pepper, diced onion, and 2 T. green onions to pan; stir-fry for 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, tossing gently to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.