Tonight's post is going to be a bit on the short side because I am also simultaneously attempting to watch President Obama's State of the Union. Tonight I prepared a large (two day) recipe of my secret (until now) fried rice. Most everyone makes fried rice with shrimp - I don't like shrimp very much, and instead stuck with chicken. In addition, my fried rice was a combination of the tropical and exotic (using sesame oil and pineapple), combined with the traditional use of the egg, onion and of course, long grain rice.
Here's what you will need to prepare my asian, but tropical inspired fried rice:
1 package empire chicken breasts, sliced into small pieces
2 cups long grain rice
1 20 oz can diced pineapple, drained
1/2 tsp paprika
1/2 tsp ginger
4 eggs
1 tsp diced garlic
1 onion, diced
1 T rice vinegar
1 tsp sesame oil
2 T fish sauce
2 T soy sauce
1 tsp sugar
First prepare the rice according to package instructions and set aside. Scramble the egg, and saute the onion and garlic and combine. Set this aside as well. Saute the chicken (after cutting into small pieces) with the paprika, ginger and a bit of pepper. Combine the rice, chicken, onion, egg and garlic in a large pot, such as a saute pan or dutch oven.
Cook with the rice vinegar, sesame oil, fish sauce, soy sauce, sugar until it has the desired fried rice consistency. This was so good that it reminded me of the fried rice at a good Japanese restaurant such as Inatome in Long Island, a Japanese steakhouse with truly delicious fried rice. My husband has loved their fried rice since he was a kid (even though all the women in his family won't eat there because the dining experience makes your hair and clothes reek like smoky meat). Thus, I was attempting to make my own delicious fried rice, with a tropical taste (hence the pineapple). Plus, no need to do the laundry immediately after dinner. I was indeed quite successful - the dish was a success and will be served again tomorrow night.
This recipe makes plenty for a larger family, or for leftovers for a second night's dinner. I garnished with cherry tomatoes to serve. Now, back to the State of the Union.
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Dear Akitcheninbrooklyn, this recipe sounds awesome with pineapples, and I would probably keep it as chicken instead of shrimp too! I have to tell you that the way you wrote it all in your post made is very easy for me to understand and I am definitely going to give this one a try!
ReplyDeleteThis site was such a pleasure to visit. Well presented, clean, clear and beautiful photos. I shall be returning for another delicious bite. Thank you for sharing,
Cheers, Gaby
You can visit me at http://ptsaldari.posterous.com
thank you so much for the nice comments! I am so glad that you enjoyed the site! Look forward to sharing more recipes with you. Best, Sasha
ReplyDeleteDear Akitcheninbrooklyn, the different recipees that you posted online are really cool and great. I really enjoy reading the recipees. Especially this recipee sounds really good and I am alergic to the shrimp and the Chicken is a very good idea. Now I have to try making the different recipees. I just love your created website and the pictures are very helpful. Good luck. And I hope to see you soon.
ReplyDeleteLove,
Your Causin,
Jackie
One note regarding fried rice generally - the cooked rice should be refrigerated and chilled down before being used - it makes a huge difference. Leftover rice from chinese take-out is perfect for this purpose, just keep it in the fridge until you need it.
ReplyDeletesounds like a good idea - I will totally try that next time.
ReplyDelete