Dinner tonight was
Prep: 5 minutes; Cook: 10 minutes (plus 10 minutes for rice). Add pre-marinated teriyaki chicken to Basic Fried Rice, and sprinkle with chopped cashews.
2 teaspoons dark sesame oil 8 ounces pre-marinated teriyaki skinless, boneless chicken breasts, cut into strips 1/2 cup matchstick-cut carrots 1/2 cup sliced green onions 2 teaspoons bottled minced garlic 1/4 teaspoon black pepper 4 cups chilled cooked brown rice 1 large egg, lightly beaten 2 tablespoons low-sodium soy sauce 1 tablespoon water 1/4 cup chopped cashews
Heat oil in a large nonstick skillet over high heat. Add chicken, and stir-fry 4 to 5 minutes or just until done. Add carrot, green onions, garlic, and pepper; stir-fry 2 minutes. Add cooked rice; stir-fry 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and cook 30 seconds; toss with rice mixture. Stir-fry until egg is cooked. Stir in soy sauce and water, and cook until thoroughly heated. Sprinkle with cashews.
4 servings (serving size: 1 1/4 cups)
CALORIES 353(29% from fat); FAT 11.4g (sat 2.1g,mono 2g,poly 1.4g); IRON 1.5mg; CHOLESTEROL 87mg; CALCIUM 18mg; CARBOHYDRATE 40.8g; SODIUM 771mg; PROTEIN 20.9g; FIBER 3.4g
Oxmoor House, JANUARY 2003 Cooking Light Superfast Suppers
We had produce from earlier dinners that I didn't want to spoil, so I started tossing things in left and right. I added bean sprouts, I think this would be good with regular onion or broccoli or anything you'd normally put in a stir fry. You DEFINATELY don't want to skip the nuts (I did), as it needs a bit of a crunch. Sesame seeds would work well.
I'm not sure that the servings are -quite- at 4... but maybe we're just big eaters. (oops!) In a more accurate measurement, it was more like 3.5 servings. I also used white rice, and I think it would benefit greatly from using brown or wild rice.
Unfortunately... I thought of taking photos right as I was getting ready to dish it up, and the camera wasn't easily available. It's definately a keeper recipe though, so I'll grab pics next time I make it.
It's a good 2-pot dish (a skillet, and a pot/steamer for your rice) for a weeknight, especially as you can make your rice ahead of time. Thumbs up!