Wednesday, March 30, 2011
Chicken fried rice with cumin
I enjoy a tasty bowl of rice but am something of a rice failure in the cooking department. My friend Diana, in Grad school, made the best rice dishes you can imagine, out of I-have-no-idea-what. Just whatever, happened to be in her refrigerator at the time, or so it seemed.
I am a fan of Uncle Ben's ready rice, it's quick and usually tastes pretty good. However, I'm also committed to advancing my rice repertoire! With that in mind, over the last few days I've whipped up a few rice dishes, most were pretty basic, white rice with some kind of stir-fry-esk vegetables on top. Last night I got fancy and made chicken fried rice.
1 chicken breast
2 cups rice - prepared (instructions below)
1-2 cups frozen pepper strips
2 carrots, chopped (or maybe 1/2 cup of baby carrots)
cumin ~1/4 Tb
turmeric ~1/4 Tb
To prepare rice:
Cook rice according to package directions, making approximately 2 cups. Instead of boiling rice in water, boil in chicken broth. (I highly recommend making a big pot of rice to use for a few days, if you are on a rice eating fest. I made about 6 cups in chicken broth and used it for 2-3 recipes.)
To prepare chicken fried rice:
Chop chicken into bite sized pieces, sprinkle with cumin, pepper and salt and cook in large skillet with a small amount of olive oil. All the other ingredients will be added to this same pan, so make sure you have enough space. When chicken is about 1/2 cooked, add pepper strips and all additional spices. When chicken is finished cooking add rice, egg and carrots. I pushed all the rice-chicken mixture to one side of the pan to let the eggs cook on the other side and then scrambled them in when they were done.
This was a pretty tasty rice dish, though, next time around I will probably add more turmeric and cumin to give it a little more zest.
Taste: B (more spices needed)