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Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Southeast Asian Fried Rice

Cooking Light JANUARY 2010

  • Yield: 4 servings (serving size: 1 1/2 cups rice mixture and 1 lime wedge)
  • Total:45 Minutes

Ingredients

  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon lower-sodium soy sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sambal oelek (ground fresh chile paste), divided
  • 1/4 teaspoon salt, divided
  • 2 large eggs, lightly beaten
  • 1 bunch green onions
  • 2 tablespoons peanut oil, divided
  • 2 1/2 cups cooked and cooled brown rice
  • 1/4 cup vertically sliced shallots
  • 2 (4-ounce) skinless, boneless chicken thighs, cut into 1/2-inch pieces
  • 1 (6-ounce) skinless, boneless chicken breast, cut into 1/2-inch pieces
  • 2 cups broccoli florets
  • 1 cup julienne-cut red bell pepper
  • 1 1/2 teaspoons minced garlic
  • Cooking spray
  • 2 bacon slices, cooked and crumbled
  • 4 lime wedges

Preparation

1. Combine first 4 ingredients, 1/2 teaspoon sambal oelek, and 1/8 teaspoon salt in a small bowl, stirring with a whisk. Combine eggs and remaining 1/2 teaspoon sambal oelek in a bowl. Separate green tops from green onions, and diagonally chop; set aside. Cut green onion bottoms into 1-inch pieces; set aside.

2. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan, swirling pan to coat evenly. Add rice; stir-fry 1 1/2 minutes, stirring constantly. Transfer rice mixture to a large bowl. Heat 2 teaspoons oil in pan. Add shallots to pan; stir-fry 30 seconds or until tender. Add chicken; stir-fry 1 1/2 minutes or until lightly browned. Add brown sugar mixture to pan; bring to a boil. Reduce heat, and simmer 1 minute or until liquid thickens slightly, stirring occasionally. Add chicken mixture to rice mixture.

3. Wipe pan clean with a paper towel; return pan to medium-high heat. Add remaining 2 teaspoons oil to pan, swirling to coat. Add broccoli and bell pepper; stir-fry 3 minutes or until vegetables are tender. Add the remaining 1/8 teaspoon salt, green onion bottoms, and garlic; stir-fry 1 minute or until fragrant. Add chicken mixture to pan, cook 2 minutes or until thoroughly heated; return chicken mixture to large bowl.

4. Return pan to medium-high heat. Coat pan with cooking spray. Add egg mixture to pan, swirling to coat pan; cook 30 seconds or just until egg is set. Transfer egg to a cutting board; chop. Stir egg and bacon into rice mixture. Top with green onion tops; garnish with lime wedges.

Nutritional Information

Amount per serving
  • Calories: 438
  • Fat: 16.3g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 4.3g
  • Protein: 31.6g
  • Carbohydrate: 41.3g
  • Fiber: 5.6g
  • Cholesterol: 167mg
  • Iron: 3.3mg
  • Sodium: 786mg
  • Calcium: 98mg
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Southeast Asian Fried Rice recipe

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