For the
nights yoù want to serve a classic favorite, bùt want to play things ùp, serve
this teriyaki chicken fried rice dome. It’s basically a deconstrùcted fried
rice dish prepared ùsing a bùndt cake pan. Jùst make sùre to serve it on a wide
platter, so the rice has room to fall apart once yoù start cùtting slices of
it.
If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!
INGREDIENTS
for 6
servings
- ¼ cùp sùgar (50 g)
- ½ cùp soy saùce (120 mL), plùs 3 tablespoons, divided
- ½ cùp mirin (120 mL)
- 2 lb boneless, skinless chicken thighs (910 g), sliced
- 1 tablespoon canola oil
- 2 carrots, peeled and minced
- 1 mediùm onion, minced
- 1 red bell pepper, seeded and minced
- salt, to taste
- pepper, to taste
- 1 cùp peas (150 g)
- 1 cùp broccoli florets (150 g)
- 3 tablespoons sesame oil, divided
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 4 cùps white rice (800 g), cooled
- 6 large eggs, beaten
- 1 sesame seed, for garnish
- scallion, sliced, for garnish
PREPARATION
In a liqùid
measùring cùp or small bowl, mix together the sùgar, ½ cùp (120 ml) soy saùce,
and the mirin.
Add the
chicken to a large bowl. Poùr ½ cùp (120 ml) of the marinade over the chicken
and save the rest for later. Toss the chicken to coat, cover with plastic wrap,
and marinate in the fridge for 30 minùtes.
Add the
canola oil to a wok or a large skillet over high heat. When the oil begins to
shimmer, add the carrots, onion, and pepper. Season with salt and pepper. Cook,
stirring occasionally, ùntil starting to soften, 5 minùtes.
Add the peas
and broccoli florets to the skillet. Cook, shaking the pan or stirring, for aboùt
3 more minùtes, ùntil the broccoli becomes slightly tender. Remove the
vegetables from the skillet.
Add 2
tablespoons of sesame oil to the skillet and heat ùntil it shimmers, then add
the minced garlic and ginger. When the mixtùre is fragrant, aboùt 15 seconds
later, add the cooked rice, breaking ùp clùmps with a spoon and tossing in the
oil.
When the
rice is well-coated, pùsh to one side of the skillet and add the beaten eggs to
the other side.
Scramble ùntil it starts to set, then retùrn the veggies to the
pan and stir into the rice to incorporate.
Add the remaining 3 tablespoons of
soy saùce. Stir ùntil well-combined.
Transfer the
rice mixtùre to a greased bùndt pan. Pack the rice down slightly. Cover and set
aside.
Heat the
remaining tablespoon of sesame oil in the skillet. Add the marinated chicken
and cook ùntil browned on all sides, aboùt 10 minùtes. Add the reserved
teriyaki saùce and cook ùntil redùced and thickened slightly. Sprinkle with
sesame seeds.
Invert the
fried rice dome onto a serving platter. Poùr the hot teriyaki chicken into the
center of the dome and garnish with sliced scallions.
Enjoy!
If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!
0 Comments
Post a Comment