Sweet and Spicy Chicken and Cashew Fried Rice
Chili oil and fresh ginger kick up the spice in this fried rice with cashews and chicken thighs. Easy to make and ready in a flash — perfect for busy weeknights! Dovetailing Tip: You will need 2 cups of cooked rice for Stuffed Green Peppers. Cook additional rice to have enough leftovers for day 5.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 578
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 578
2 tablespoons vegetable oil
1 large egg, beaten
2 boneless skinless chicken thighs, cut into 1/2-inch pieces
kosher salt
1 cup shredded carrots
1 tablespoon asian sweet chili sauce
1 teaspoon finely grated fresh ginger
1 teaspoon soy sauce
3 cups cold cooked long grain white rice
1 to 1 1/2 teaspoon asian chili oil
2 tablespoons roasted salted cashews
Directions:
Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the carrots, sweet chili sauce, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until the carrots are crisp-tender, 1 to 2 minutes.
Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the chili oil, sprinkle with the cashews and serve.
Source: foodnetwork.com
Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the carrots, sweet chili sauce, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until the carrots are crisp-tender, 1 to 2 minutes.
Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the chili oil, sprinkle with the cashews and serve.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
