Fried Rice and Thai Sweet Chili Chicken
I made fried rice for the first time last night. Earl always made the fried rice so this is his recipe. I have not cooked a lot of rice so I do keep a close eye on it. I know they say you don’t need to stir rice but I always do. I cooked the rice on the morning of the day I was making fried rice.
Start with ¾ cup of uncooked rice, 1½ cups water, a pinch of salt and pepper then cover and bring to a boil, reduce heat to medium low. I cooked mine for about 10 minutes stirring occasionally. After the rice absorbs the water I like to taste the rice to make sure it is cooked enough. Then put the rice into a bowl to cool. In the end we got 3 servings out of this.
When it was time to start dinner I chopped
1 medium onion
1 medium green pepper
Grated about 1½ teaspoon of fresh ginger
1 egg beaten
1/4 cup soy sauce (we like low sodium Tamari)
In a large skillet put in about 1 tablespoon of peanut oil, making sure that the bottom of the pan is covered. Sauté the green pepper for a couple of minutes then add the onion continue to cook until the vegetable are tender. Add the cooked rice and start to warm through. Add the ginger, beaten egg and the soy sauce. I added the soy sauce until I liked the color of the rice. Toss the cucumber with the rice and hold in the oven at 200 degrees until the rest of the meal is ready, stirring occasionally.
This chicken dish is also a first time dish. This is a simple dish to make and tastes really good.
Thai Sweet Chili Chicken Recipe
Serves 2 | Prep Time: 15 Minutes | Cook Time: 10 Minutes
1 skinless, boneless chicken breast/thigh, cut into small pieces
Oil, for deep-frying
1 tablespoon oil
2 cloves garlic, minced
4 tablespoons bottled Thai sweet chili sauce
1 teaspoon lime juice
Pinch of salt
1/2 teaspoon white sesame
1/2 tablespoon chopped cilantro leaves
1 egg white
1/2 cup all-purpose flour, sifted
1/4 cup cornstarch
1/2 teaspoon baking powder
1/2 cup water, ice cold
1 tablespoon cooking oil
Pinch of salt
Mix all the ingredients for the Batter until well combined. Add the chicken into the batter.
Heat up a wok/skillet with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to soak up the excess oil.
Clean the wok/skillet and heat it up on medium heat. Add the oil and stir-fry the garlic until aromatic. Transfer the fried chicken into the wok, follow by the sweet chili sauce, lime juice and salt. Stir to coat the chicken well with the sweet chili sauce.
Dish out, garnish with the white sesame and cilantro leave. Serve immediately