Tag Archives: fried rice

Stir-Fried Brown Rice with Sirloin and Broccoli

Some up-front honesty before we get started: I debated whether to post this. Not because it wasn’t delicious – it most certainly was. No doubt about that. I just felt that the photo doesn’t do the dish justice. This is a dish that is bursting with flavor, demanded that I take seconds, and was indeed greater than the sum of its parts. In my opinion, this photo just didn’t convey those attributes enough. Unfortunately, it was also so well-enjoyed that by the time I downloaded the photos from my camera and came upon this realization, the opportunity to retake the pictures was long gone. All that remained were a few stray rice grains in the pan. Has this ever happened to you?

After some serious consideration, I decided to go forward with it. After all, why should I make you wait until next time (and there will be a next time!)? You should be able to enjoy a dish like this today. I’m a firm believer in immediate gratification when it comes to food.

The inspiration for this recipe came from the latest edition of Food and Wine magazine, amid other healthy, delicious recipes. (Yes, Food and Wine published a lot of healthy recipes this month! I was pretty darned excited, if I do say so.) Su-Mei Yu was the creator of a delectable Stir-Fried Red Rice with Sliced Sirloin Steak and Peas dish. Unfortunately, I didn’t have red rice on hand, and I knew it would require a bit of searching to locate. While I fully intend on tracking down some red rice, just to try it out, I wanted to make this dish now. (You know, that while immediate gratification thing.) So I substituted short-grain brown rice, changed up the vegetables a bit, and basically took a large number of liberties to suit my needs. Not sure that in the end, I’m actually following the original recipe at all, but regardless, I was definitely inspired.

The verdict? As you saw in the first paragraph, this was a hit. Who says healthy has to be bland or boring? I loved the slight heat the chile oil gave, loved the brightness of the cilantro and lime, and practically licked my plate clean. Even the husband was pleasantly surprised. (He’s not much for Asian cuisine, especially when it comes to a bunch of vegetables stir-fried together.) This recipe will definitely appear on the Tasty Eats menu again in the future.

Stir-Fried Brown Rice with Sirloin and Broccoli, adapted from Su-Mei Yu – Food and Wine magazine

1 large head broccoli, cut into florets

2 T olive oil (not extra-virgin)

8 oz sirloin steak, sliced thinly into strips

Salt and pepper

½ large sweet onion, diced

1 ½ T grated fresh ginger

4 cloves garlic, minced

3 carrots, peeled and julienned

1 c frozen peas, thawed

2 c short-grain brown rice, cooked (either follow your rice cooker’s instructions, or follow Nicole’s super-cool instructions for perfect brown rice) and cooled to room temperature

2 T gluten-free soy sauce (La Choy and Tan-J sell gluten-free varieties)

1 T fish sauce

1 t sesame oil

½ t chile oil (optional – can be found in the Asian section of most supermarkets)

½ c chopped cilantro

1 lime, sliced into wedges

Fill a medium saucepan with enough water to cover the broccoli, and bring to a boil. Prepare a bowl with ice water and set aside. When water is boiling, add broccoli and submerge. Boil for 1 minute and drain, and quickly dunk broccoli into ice water to stop cooking. When cool, drain broccoli and set aside.

In a skillet or wok, heat 1 tablespoon of the oil at medium-high heat until shimmering. Add the steak strips, season with a bit of salt and pepper, and spread out into a single layer. Brown for about 1 minute. Remove and set aside.

Add the remaining tablespoon of oil to the skillet. Add the onion and sauté for about 3-4 minutes or until beginning to soften. Add the garlic, ginger, and carrots and sauté for another minute or two. Add the broccoli, peas, and rice and stir. Let sit untouched for about a minute, until you hear everything sizzle. Add the soy sauce and fish sauce and stir. Add the steak, sesame oil, and chile oil and stir again. Remove from heat and serve garnished with cilantro and lime wedges.

Serves 4.

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Filed under Budget-Friendly, Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes, Quick and Easy, Rice

Chicken and Fried Wild Rice

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Heidi Swanson, of 101 Cookbooks http://www.101cookbooks.com/ and author of the book Super Natural Cooking, inspired my variation on traditional fried rice with her fried wild rice recipe. Fried rice is something that is easy, fast, and for me, addictive. I can’t stop eating it. One caveat: I am referring to good fried rice. The fried rice I’ve encountered in most Chinese take-out places is boring and not all that appetizing to me. But making it at home? I could eat bowlfuls. Best of all? It’s adaptive. It’s creative. You take a bit of leftover rice, and basically, you throw in whatever is around. Leftovers repurposed! That’s a cheap meal I can cozy up to.

 One “rule” to follow: use leftover rice. If you try to steam some rice right away to make fried rice, no matter what kind of rice it is, you will end up with a goopy, mushy mess. When rice sits overnight in the refrigerator, it sort of “dries out”, making it perfect to fry up. So next time you’re making rice, just make a point to make extra so you can have fried rice the next day.

Otherwise, the ingredients are up to you. I used a wild rice and brown rice blend instead of my usual jasmine rice. Figured I could benefit from the added nutrition, and I love the textural (and visual!) variety that wild rice provides. You can use just about any type of rice you have. Next time, I think I might seek out a bit of asparagus instead of peas and carrots for some variety. You could reduce the chicken to 1/2 pound rather than the full pound. Or substitute shrimp, or tofu, it’s really all about preferences and what’s available. If you have leftover cooked chicken, that could be easy and would make the recipe go even faster, as you could eliminate the marinade steps entirely.

Last but not least, I have mentioned Sambal Oelek several times in various recipes. As this is a new ingredient to some, I attempted to take a picture of my bottle in an effort to help you all locate it in the store. (The label is shiny gold, so it doesn’t photograph all that well.) You can find it in the Asian section of many grocery stores. Huy Fong seems to be one of the common brands. They also show that you can order it on their website. http://www.huyfong.com/no_frames/oelek.htm This stuff is amazing though, if you like spicy foods. I love it. I had to put a little spoonful in my own bowl of fried rice, just to personalize it a bit.

sambal oelek

And now, for the fried rice recipe. This serves about 4. (note: can be gluten-free, if you use gluten-free tamari instead of soy sauce)

For the chicken:

1 lb chicken breast, cut into 1-inch cubes

1 t sambal oelek (chili paste)

1 clove garlic, minced

½ t ginger, minced

1 T tamari or soy sauce

1 t sesame oil

 

For the rice:

2 T sesame oil

4 eggs, scrambled

1 small shallot, minced

3 cloves garlic, minced

1 t ginger, minced

2 medium carrots, peeled and diced

½ c frozen peas, thawed

2 T chopped red cabbage

2-3 c cooked wild rice mix (preferably refrigerated overnight)

1 t fish sauce

1 t tamari or soy sauce

Small handful of torn cilantro leaves

 

Place the chicken with the sambal oelek, garlic, ginger, tamari/soy sauce and sesame oil in a Ziploc bag and seal. Let marinate at room temperature for 20 minutes. Remove from marinade, pat dry with paper towels.

 

Heat a wok or large, deep skillet to medium-high heat. Add ½ t sesame oil, swirl to coat pan. Add eggs, and scramble in pan, cooking for about 30 seconds or just until the eggs set. (they will still be just a bit runny) Remove from pan and set aside.

 

Add an additional ½ t sesame oil if necessary. Add chicken to pan, spreading out into the thinnest layer possible. Leave chicken untouched for 2-3 minutes, or until the chicken browns. Turn chicken over to brown all over, and cook until no longer pink, 4-5 minutes total. Remove chicken and set aside.

 

Lower heat to medium. Wipe pan clean, and add remaining sesame oil. Swirl to coat pan. Add shallot, garlic, and ginger, and stir-fry for 1 minute. Add rice, and turn heat up to high. Spread rice out in pan, and let sit, untouched, for 1 minute. Add chicken, eggs, carrots, peas, and cabbage. Stir again, and let sit untouched for another minute. Add fish sauce and tamari/soy sauce, and stir to incorporate. Taste. Does it need more salt? Add more tamari/soy sauce. Does it need more sesame oil? Then add another ½ teaspoon or so. Stir one last time, and leave it untouched for another minute or so, until the rice is really toasting on the bottom of the pan! Then remove from heat, sprinkle torn cilantro leaves over, and serve.

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Filed under Budget-Friendly, Chicken, Turkey, and other Poultry, Dairy-Free, Gluten-Free, Main Dishes, Rice