This year my book, Modern Spice, celebrates five years! In honor of the book, I will be posting a few recipes over the year. This is a great way to use left over rice.
Of Rice and Zen
This recipe uses previously cooked plain basmati rice, which really does need to be cold for this stir-fry. So if you want to make this dish, make the rice the day before and let it sit in the refrigerator overnight. You can also make this dish without the chicken, or substitute cooked pork, beef or diced tofu.
Makes 4 servings
1 1?2 cups frozen mixed vegetables, such as peas/corn/green beans
2 tablespoons vegetable oil
1 egg, lightly beaten
1-inch piece fresh ginger, peeled and cut into fine matchsticks
2 garlic cloves, peeled and sliced
2 whole cloves
1 cinnamon stick
1 black cardamom pod
1?4 cup soy sauce
1 tablespoon vinegar
1?2 teaspoon red chili flakes
2 scallions, white and pale green parts only, finely chopped
1 cup cooked boneless chicken cut into 1?2-inch dice
3 cups cold cooked white rice, preferably basmati
1 tablespoon chopped fresh cilantro
Cook the frozen vegetables in the microwave according to directions on the package. Drain and set aside.
Meanwhile, in a large nonstick skillet, heat the vegetable oil over medium heat. When the oil shimmers, pour in the egg and rotate the pan to spread it thin. Cook until set on both sides but not browned. Transfer to a plate and cut into thin strips.
Raise the heat to high. Add the ginger, garlic, cloves, cinnamon stick, cardamom and mixed vegetables. Saute for about 1 minute, until fragrant. Add the soy sauce, vinegar and chili flakes, and mix well. Add the scallions and chicken, and saute for another 2 minutes or until the chicken is completely heated through.
Add the rice and mix well. Saute for 2 to 3 minutes, until the rice is completely heated through.
Serve hot, topped with the egg strips and cilantro.