Siracha Chicken and Pineapple Fried Rice

This is by far the tastiest fried rice dinner ever!  The original recipe calls for pork chops but chicken works well also.  Grilled pineapple, peas, caramelized onions and Siracha really make this fried rice out of this world. I usually double the sauce because its just that good and we all really like our fried rice extra saucy. 

Ingredients:
1 whole pineapple, cut into rings
3 cups white or brown rice, cooked
6  Chicken breasts (or 3 large breasts cut in half)
1 TBSP butter
1 TBSP  peanut oil or canola oil
1-2 large onion, sliced
6 TBSP Soy Sauce (or more to taste, or if more liquid is needed)
1 TBSP rice wine vinegar
2 TBSP honey
1 TBSP Sriracha, or other hot sauce
3 cloves minced garlic
2 eggs
1 jar (small) drained pimentos
2 cups frozen peas
2 TBSP soy sauce (additional)

Cook rice according to package instructions. Set aside.
Grill or saute pineapple rings until they have good marks/color on the outside. Slice, then set aside.

Pineapple slicer in action.

Ta Da!  Isn't that awesome?!

 If your chicken breasts are large pound them so that they are an even thickness all the way across.  This way you don't have a cooked end and the thick part of the breast is still raw.  If they are really big, cut the breasts in half.  Heat butter and oil over medium high heat, then add the chicken breasts to the pan. Saute on both sides until they have nice caramel brown color.  
Add the sliced onions a few minutes after you flip the chicken and work them into the crevices between the chicken. Saute the onions for a few minutes.  When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce.  Let it cook for a few minutes until the chicken is completely cooked, the onions are a lovely brown color and the sauce is thicker. Remove the chicken to a bowl, then let the sauce bubble up and cook for another 30 to 45 seconds. Pour it over the chicken. Set aside.

Add a small amount of oil to the same pan (without cleaning it) and return it to the stove top over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add peas, pimentos, and a couple of tablespoons (additional) soy sauce or if you doubled the sauce like I do add it here. Add cooked rice and stir it around to cook for a couple of minutes.

To serve, pile rice on a plate, then top with chicken and onions from the sauce. Drizzle a little bit of sauce over the top.  Go back for seconds. 


Recipe adapted from tastykitchen.com

Cranberry Almond Rice Pilaf

If you need a simple but tasty side dish this is the recipe for you! 

Ingredients:
1 cup long grain rice
2 cups chicken broth
1/3 cup dried cranberries (such as craisins)
1/3 cup slivered almonds
2 TBSP butter

Place all ingredients in rice cooker and let it do its thing.  If you don't have a rice cooker ask for one for your birthday!  No really, if you don't have a rice cooker place all ingredients into a saucepan and bring to a boil.  Once it is boiling reduce heat to low and cover with a lid.  Simmer for about 15 minutes or until all liquid is absorbed.  Fluff rice with a fork and serve.

Kimchi Fried Rice

Here is another delicious vegetarian dinner.  I usually think kimchi is too spicy for me unless I'm really in the mood for something spicy.  Really this dish is nothing but flavor.  The rice to kimchi ratio is perfect to tone down the heat of the kimchi but still has that great kimchi taste.  

Ingredients:
4 TBSP vegetable oil
4 cloves garlic, minced
5 green onions cut into 1″ lengths + 2 more thinly sliced
optional: 1 1/2 cup vegetables or tofu cut into very small pieces (already cooked is OK too)
6 cups cooked and refrigerated rice (day old is best)
1 1/2 cup drained and chopped kimchi (squeeze out most of the moisture)
1 teaspoon sesame oil
1 1/2 teaspoon Kosher salt
optional: chili paste like siracha if your kimchi isn’t spicy enough (kochujang paste is really good too)
optional: 1 fried egg per person (sunny side up, runny yolks)

Dry and cook the tofu/vegetables: If you are using tofu cut it into slices and press between paper towels or a kitchen towel to get as much moisture out as you can.  Dry tofu= better flavor and texture.   I fried the tofu in sesame oil and some soy sauce ahead of time.

Make the fried rice: Pre-heat your largest cast-iron skillet or wok over maximum heat. I have a large electric skillet that works great.  Add the oil, and immediately follow that with the garlic and the 1" green onions. Stir-fry for about 20 seconds.

Add the rice and toss to coat with the oil. Continue to fry over high heat, tossing only occasionally and mostly letting the rice stay in contact with the pan so that it has time to brown. Keep the rice in the pan as long as you can because the more brown crispy bits you develop, the more delicious it will be. You want to break the rice up somewhat but also leave some smallish clumps.

Finish the dish: Add the kimchi, tofu or vegetables, sesame oil, salt and optional chili paste and stir-fry for one more minute. (If using previously cooked vegetables, add them now too).
Serve immediately, topped with the remaining green onion and the fried egg if you are using it.
I also bought some Korean sushi rolls (kimbap) to serve with the rice.  
Serves 4

Wow!  Even Bailey liked it! 

Recipe adapted from Herbivoracious.com

Coconut rice, black beans, fried plantains, mango salsa and avocado

Meatless Mondays

We try to go meatless a few days a week.  One of Wills favorite things is coconut rice. This is a great dish for kids too.  They love the mango's, rice and beans. To add some heat for the adults there is the mango salsa.  Plantains are kind of like a starchy banana and not as sweet.  Try to find a ripe plantain if you can.  The coconut rice reheats really well and the salsa can be made a day ahead so this dinner can be thrown together in 15 minutes if those elements are done ahead of time.

Serves 4

Rice

2 cups Basmati Rice

1 13oz can coconut milk
2 3/4 cups water

Salsa

1 ripe mango, cubed
1 to 2 jalapeno or Serrano pepper seeded and roughly chopped
1 clove garlic, thinly sliced
1/3 cup finely diced red onion
1 handful cilantro
1/2 teaspoon Kosher salt

For the Dish

2 TBSP  vegetable oil
2 ripe plantains, peeled and sliced into 1/4″ thick coins
Kosher salt
2 cups cooked black beans, heated, seasoned with salt (or if you like, with garlic, onions, etc. to your taste)
2 ripe avocado, sliced
1 ripe mango, cubed (get 2 mangos if you really like mango)
1 handful cilantro
flaky sea salt
1 lime cut into quarters

First make the rice:  Either in a rice cooker or using your stove top method add the 2 cups of rice, 1 can coconut milk and 2 3/4 cups water.  Cook the rice.

Make the salsa.  In a food processor add the mango, jalapeno, garlic, red onion, cilantro and kosher salt.  Pulse for about 10 seconds.  You want it to have a somewhat chunky texture.  Taste it and add salt and pepper if you think it needs it.

Put the dish together.  Peel the plantain.  Score the outside of the peel with a paring knife to make peeling the plantain easier.  Slice into 1/4 inch coins.

Heat oil in a large skillet over medium heat.  When the oil is shimmering add the plantains in a single layer.  Fry for about 3 minutes until they are brown then flip and fry for another 2 minutes they should be brown and tender.  Sprinkle with kosher salt.

Slice the the avocado and cube one mango and set aside.  Cut lime into quarters and tear cilantro from stems and set aside.  

Divide the rice into 4 bowls and top with beans, salsa, mango, avocado, cilantro and plantains.  Squeeze lime quarters over the finished plate as desired. Delish!!

Recipe adapted from Herbivoracious.com