Chicken & Chile Fried Rice

Rachael Ray Every Day - - Shop Talk -

SERVES 4

5 tbsp. high-tem­per­a­ture cook­ing oil (such as peanut, canola, or saf­flower oil)

1 cup long- grain white rice Salt and pep­per

1 1∕2 cups chicken stock

1∕2 lb. maitake or hen of the woods mush­rooms, pulled into long, thin pieces; or shi­itake mush­room caps, thinly sliced

2 leeks, quar­tered length­wise and sliced into 1∕4- to 1∕2- inch pieces

2 stalks cel­ery with leafy tops, chopped

2 red or green fin­ger chiles, chopped

4 cloves gar­lic, sliced or chopped About ∕12 ucp Shaox­ing wine (Chi­nese rice wine), dry sherry, or dry ver­mouth

3 tbsp. but­ter

2 cups chopped left­over chicken or pork

2 tbsp. soy sauce or shoyu

(Ja­panese soy sauce)

2 large eggs, beaten

Make this the day af­ter you or­der take­out as a use-up for cold white rice. Or fol­low the di­rec­tions in this recipe for cook­ing and quick-cool­ing rice on a bak­ing sheet. —rach

1∕2 cup thinly sliced shiso leaves or fresh cilantro tops

■ Line a bak­ing sheet with foil and place in the freezer.

■ In a saucepan, heat 1 tbsp. oil, one turn of the pan, over medium-high. Add the rice. Stir un­til toasted, about 1 minute; sea­son with salt and pep­per. Add the stock. Bring to a boil. Cover and re­duce heat to medium-low. Cook un­til the rice is ten­der, about 15 min­utes. Spread the rice out on the chilled bak­ing sheet to cool quickly.

■ In a large non­stick skil­let or wok, heat the re­main­ing 4 tbsp. oil, four turns of the pan, over high. Add the mush­rooms. Cook, stir­ring of­ten, un­til browned, 4 to 5 min­utes. Add the leeks, cel­ery, chiles, and gar­lic. Stir-fry un­til soft, 2 to 4 min­utes. Add the rice. Toss un­til heated through, about 3 min­utes. Add the wine. Scoot the rice to sides of the pan. Melt the but­ter in the cen­ter of the pan. Add the chicken. Stir un­til hot, about 1 minute. Add the soy sauce. Slowly pour in the eggs. Cook, stir­ring to coat the rice evenly with­out scram­bling the eggs, for 1 to 2 min­utes. Re­move from heat. Mix in the shiso. Sea­son with salt.

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