Chicken Fried Rice

Ingredients:

• 1 cup brown rice
• 2 cups water
• 1 pound chicken breast, thinly sliced into bite size pieces
• Salt and pepper
• 2 tablespoons sesame oil, divided
• 1 cup carrots, cut into matchsticks
• 1 cup snow peas, cut in half
• 1/2 cups frozen peas
• 2 eggs
• 2 scallions, thinly sliced
• 1 tablespoon minced ginger
• 1 clove of garlic, minced
• 1/2 teaspoon sugar
• 2 tablespoons soy sauce
• 1/4 cup chicken broth

Directions:

1. In a saucepan, combine rice and water.  Bring to a boil.  Cover and reduce heat to low.  Cook for 50 minutes or until all the water is absorbed and rice is tender.  (This is best done the day before you want to make the fried rice.)
2. Heat a large non-stick skillet over medium-high heat.  Add 1 1/2 teaspoons sesame oil.  Season chicken with salt and pepper.  Saute chicken for three minutes or until cooked through.  Remove from pan and set aside.
3. Add 1 1/2 teaspoon sesame oil to still-hot pan.  Add carrots and snow peas.  Saute over medium heat for about 2 minutes.  Remove from pan and set aside with chicken.  At this time you can put your frozen peas in with the reserved chicken and veggies.  The residual heat will defrost them.
4. Add 1 tablespoon sesame oil to still-hot pan.  Break eggs into pan and scramble with a spatula.  Add scallions, ginger and garlic.  Cook for 30 seconds.  Add the brown rice that you cooked in step 1.  Add the soy sauce and sugar.  Stir well and continue to cook over medium-high heat.  Now add the reserved chicken and veggie mixture.  Stir well and cook until heated through.
5. Pour in the chicken broth.  It will bubble and evaporate rather quickly.  Give the rice one last stir.  Take it off the heat and serve.

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Fried Rice serve with bake chicken Recipe

Ingredients:

• 2 chicken thighs-skinned-make a cut on the flesh.
• 1  1/2 tbsp carjun seasoning 
• 1 tsp lemon pepper
• 1 tbsp butter
• 3 cups cooked rice
• 1 cup chopped spinach
• 1/2 carrot. grated
• 1 tbsp chopped garlic
• 1 tbsp chopped onion
• 2 tbsp grind finely dried prawns
• 1 chilly-chopped
• 1 egg
• 1 tsp oyster sauce 
• 1 -1/2 tbsp fish sauce
• 4 tbsp oil

Method:

1. Marinate chicken with carjun seasoning and lemon pepper for 2 hours . 
2. Brush chicken with butter and bake in hot oven 250 C for 40 mins.
3. In a wok, heat oil, saute the garlic, onion, chilly and dried prawns till aroma.
4. Add the carrot and spinach. Stir till soft. 
5. Add egg and scramble and then add rice. Stir to blend well.
6. Season to taste. serve with bake chicken.

Make 2 -4 serving

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Chicken Satay Stir Fry With Orange-Scented Jasmine Rice

Ingredients:

• 3 3/4 cups water
• Zest of 2 oranges
• 2 cups jasmine rice, rinsed
• 2 tablespoons canola oil or safflower oil
• 1 1/2-1 3/4 pounds chicken breast tenders, sliced on an angle into bite-size pieces
• 3 cloves garlic, crushed
• 1 medium yellow onion, sliced
• 1 red bell pepper, seeded, quartered and sliced
• 1 cup store-bought shredded carrots or 2 medium carrots, cut into matchsticks
• 6 scallions, cut on an angle into 2-inch pieces
• 1 cup snow peas (a couple of handfuls)

For the satay sauce:

• 4 rounded tablespoons chunky peanut butter
• 3 tablespoons Tamari (dark soy sauce)
• 3 tablespoons honey
• 1 1-inch piece of ginger root, peeled and minced
• 1 clove garlic, crushed
• 1 teaspoon crushed red pepper flakes
• 1/2 orange, juiced

Garnish:

• 2 ounces chopped peanuts or nut topping (1/4 cup), available on the baking aisle
• 2-3 tablespoons cilantro leaves or flat leaf parsley, chopped, for garnish
• 2-3 tablespoons fresh basil leaves, chopped

Method:

1. Heat the water with the orange zest to boiling. Add the rice, return to a boil, then stir. Cover the pot and reduce the heat to simmer. Cook the rice until tender, about 18 minutes. Fluff with a fork.
2. For the stir fry, heat a large nonstick skillet over high heat. Add the chicken, garlic and onion and stir fry for 3 minutes. Add the remaining veggies and stir fry for 5 minutes more.
3. Heat all the ingredients for the sauce together in a small pot over low heat, stirring the sauce until all the ingredients are combined.
4. Transfer the stir fry to a large platter and pour the sauce evenly over the chicken and vegetables. Sprinkle the platter with the chopped nuts, cilantro and basil. Serve the jasmine rice in a separate dish using an ice cream scoop to serve the rice – it makes perfect, pretty, round portions of rice on the dinner plates.
5. Serves 6

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Sweet and Tangy Fish with Saffron Rice

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We were given some fish (Crappie) and wanted to try something different with it. I decided to create a citrus sauce for the fish and make some rice topped with saffron to serve it with.


Servings (3-4 people):
6 fish fillets


Ingredients for fish Marinade:

• 1 cup orange juice
• 2 tablespoons olive oil
• 1 1/2 teaspoons Thyme Leaves

Ingredients for citrus sauce:

• 1/4 cup orange juice
• 1 tablespoon oil
• 1 cup water
• 1 tablespoon grated orange/orange zest
• 1/2 cup brown sugar
• saffron — Optional
• salt, pepper, garlic powder — desired amount

Method:

1. Prepare your fish fillets and marinade. You will need to marinade the fish for at least 4 hours in the refrigerator. I chose to marinade my fish fillets overnight.
2. Once fish are ready to bake place in them in an oven safe dish and cover with foil. Pre Heat oven to 400°F. Place fish in oven and cook until ready, which will be approximately 30 - 35 minutes. Be sure to check if they are flaky and cooked since everyones oven is not the same.
3. While your fish is baking you can prepare your citrus sauce that you can use as a dipping sauce, or topping for the fish fillets. Begin by heating the water and adding the brown sugar to the water. Then add orange juice, oil, salt, pepper, garlic powder, and saffron (optional). Finally add your orange zest to the sauce and allow it to cook until it thickens a bit. Remember to occasionally stir the sauce.
4. I prepared white rice to go with this dish and added a bit of saffron rice to the top. I guess this was my way of giving it a Persian flavor.
5. When the fish was ready I topped it with a bit of the sauce and left some sauce for anyone who wanted to add more. The sauce went well with the rice too.

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Zereshk Polow - Rice with Barberries

When I was a kid word got out that I loved Zereshk Polow. When information as such gets out all of a sudden it seems as though that’s the one dish that people keep on making for you.  As such,  I have had plenty of it in my life time. PLENTY! As an adult I still love it as I love zereshk,  barberries, and also because it is such a simple polow to make.  Of course, let us not forget that I love all things sour and barberries are indeed sour by nature.

There are a couple of different ways to make Zereshk Polow.  Some folks layer the rice with zereshk and steam them together while others simply make a chelow and add the zereshk on top.  Personally, I am a fan of the first method as I think that the polow as a whole  tastes better. With this said the zereshk changes color in the steaming process and goes from a gorgeous bright ruby red color to a dull brownish color.  So at some point I came up with an idea where I hold on to a little bit of the zereshk and sprinkle it on top of the rice when it’s time to serve it.

Ingredients:

• 2 cups rice
• 1 cup zereshk
• 1 tbsp sugar
• 4 tbsp Saffron water
• 2 tbsp butter*
• Advieh
• canola oil
• salt

Method:

1. First cook rice per Cooking Rice for Polow post. In the mean time prep the zereshk.

Pick over the zereshk and remove any steams or stones you may find.  Then soak in water for about 5-10 minutes. I find the best way to do this is by placing the zereshk in a colander and submerging it in a bowl full of water.  Rinse zereshk after soaking.

2. In a skillet melt 1 tablespoon of  butter then add zereshk. Add sugar and give it a nice stir so that the zereshk is coated with butter and sugar. You will see that it will start to plump up!  Add 2 tablespoon saffron water and let the zereshk absorb the liquid for about one minute. Turn off heat.

3. Begin layering rice. Prep tahdig in any method you prefer. This time I used canola oil, water and 1 tablespoon saffron water.

4. Place one layer of rice.

5. Sprinkle about 1/4 tsp of advieh.  Top with some of the zereshk.

6. Repeat layers until the last layer is rice  reserving about 1/4 of a cup of zereshk for later.

7. Create 4-5 holes in the rice with the back of your spatula.

8. Cover and cook on high for 10 minutes.

9. Melt 1 tbsp of butter and mix with 1 tablespoon of Saffron water and 1 tablespoon of water.  Pour all over rice.

10. Place a kitchen towel over the lid of your pot and steam rice on low for one hour.

11. Serve rice in a platter and top with the reserved zereshk.

Generally, Zereshk Polow is served with chicken. You can either add some cooked chicken as you layer the rice or simply serve it on the side. I think that Mitra’s Sunshine Chicken goes really well with this rice. Alternative,

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