You can make a big deal out of chicken with rice -- at its zenith, it becomes paella -- but it is a dish that takes well to short cuts. And even at its simplest, it's a crowd-pleaser.
For fast weeknight meals, I strip chicken and rice to its essentials: oil, onion, chicken and rice. Stock makes the best cooking liquid, but water works almost as well, because as it simmers with the chicken they combine to produce a flavorful broth. To reduce greasiness, I remove the skin from the chicken before cooking it. (In a moist dish like this one, the skin is not especially appetizing anyway.)
INGREDIENTS
3 tablespoons olive oil
2 medium onions, about 8 ounces, peeled and sliced
Salt and freshly ground black pepper
1 chicken, cut up into serving pieces
1 ½ cups white rice
Pinch saffron, optional
Freshly minced parsley or cilantro for garnish
Lemon or lime wedges
PREPARATION
Set 3 cups of water to boil. Place olive oil in a large skillet that can be covered, and turn heat to medium-high. Add onions and a sprinkling of salt and pepper. Cook, stirring occasionally, until onions soften and become translucent, 5 to 10 minutes. Remove skin from chicken.
Add rice to onions; stir until each grain glistens; sprinkle with saffron, and stir. Nestle chicken in rice, add a little more salt and pepper and pour in the boiling water. Turn heat to medium-low, and cover.
Cook 20 minutes, until all water is absorbed and chicken is cooked through. (You can keep this warm over a very low flame for another 15 minutes; it will retain its heat for 15 minutes beyond that.) Garnish and serve with lemon or lime.
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Classic Chinese egg fried rice that everyone can easily cook at home. To master it, with cooking every rice coat with egg, super delicious. Perfect for week night dinner, better than takeaway!
Cooked rice that has been refrigerated — such as day-old leftover steamed rice — works best in golden fried rice. Dry grains that don’t clump together are easier to fry than short-grain or sticky rice. Refrigerating cooked rice allows it to dry slightly, and dry, cold grains separate more easily than hot, moist grains. The rice should be dry but still pleasantly tender. Cover the rice while you refrigerate it so that it doesn’t become crunchy or tough.
Ingredients
10 tablespoons peanut or sesame oil
25 egg yolks
10 cups long-grain rice, cooked and refrigerated
10 scallions or green onions
Salt, to taste
Ground pepper, to taste
Directions
Heat oil in a wok or large skillet over medium heat.
Place egg yolks in a bowl. Beat them with a fork until they have a smooth, even consistency. Set the bowl aside.
Hold your hands under running water for a moment to wet them. Run your fingers through the refrigerated rice, rubbing the grains to break any clumps.
Cut about 1/4 inch off both ends of the scallions to trim them. Trim and discard the white portions of the scallions, if desired. Slice the scallions into 1/8- to 1/2-inch-long pieces, depending on your preference.
Add the scallions to the preheated oil. Stir them with a wooden spoon or bamboo spatula until they are tender, approximately 2 minutes.
Add the rice to the wok. Stir the rice continuously as it cooks, frying it until it starts to brown, approximately 3 to 5 minutes.
Push the rice away from the center of the wok with the wooden spoon or spatula, creating a crater-like space in the center of a tall ring of rice.
Pour the beaten egg yolks into the empty space in the center of the wok. Avoid stirring the yolks until they start to become opaque as they cook through, approximately 1 to 2 minutes.
Stir the half-cooked egg yolks with a pair of chopsticks or the wooden spoon or spatula you used to stir-fry the rice. Stir outward in a spiral pattern, starting in the center of the wok — where there is only egg. Incorporate rice into the eggs gradually as you stir outward.
Continue stirring all the ingredients once you reach the outer edge of the rice. Make long and broad stirring gestures to distribute the egg yolk through the rice so that it is mostly uniform in its golden yellow coloring.
Remove the wok or skillet from the heat once the egg yolks are completely opaque and evenly distributed.
Season to taste with salt and ground pepper. Serve the golden fried rice while it is still warm.
Tips: Ingredients and Substitutions
Basmati rice and jasmine rice are two types of long-grain rice that work well in fried rice dishes. Long-grain rices are generally drier and less sticky after you cook them, which is critical to successfully preparing fried rice.
Add about 1/3 cup of meat per serving of fried rice, if desired — 1 1/3 cups total for a four-serving recipe. Diced chicken, chopped pork or whole shrimp are the most common types of meat in fried rice dishes. Add the meat to the oil before you cook the scallions. Add the scallions once the pieces of meat cook through. Pre-cooked or leftover meat only needs to become warm before you add the veggies.
Add about 1/3 cup of vegetables per serving of fried rice, if desired. Cook veggies with the scallions until they are tender before you add the rice. Frozen mixed vegetables, chopped lettuce or cabbage, sliced carrots, whole pea pods, sliced mushrooms, broccoli florets, sliced peppers and cut green beans are appropriate choices.
Substitute 2 whole eggs for 4 egg yolks, if desired.
Serving Suggestions
Add one serving of golden fried rice per plate as a side dish for a Chinese or Chinese-inspired main course. Dish two servings per person if the fried rice is your main course.
Garnish the rice with thinly sliced scallions.
Beer complements fried rice well, or maintain the Asian-inspired theme by serving jasmine tea with the dish.
Start to Finish: 25 minutes
Servings: 10
Instructions
Wash and chop all the ingredients into small pieces. Mix the overnight cooked rice with the egg yolks, separate the rice if it stick together.
Heat oil on high heat, cook the onion for a minute until soft. Then add rice and stir fry it quickly on high heat for two minutes.
Add the ham, crab stick and cook for a minute. Then add vegetables, season with salt, white pepper and chicken powder. Stir for one minute, then add the egg white and mix well, then it is done!
"This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a
hearty winter meal. You can use more flour if the mixture seems too wet."
This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
YIELDMakes about 24 pancakes
INGREDIENTS
1 medium onion, peeled
4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
2 large eggs
2 tablespoons all-purpose flour
6 tablespoons vegetable oil
6 tablespoons unsalted butter
Applesauce and/or sour cream, for serving
PREPARATION
Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and
set aside to drain.
In large mixing bowl, lightly beat eggs, then whisk in flour.
Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon
or hands, mix well, but do not overwork.
In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions
of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to
drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and
adding 1 tablespoon oil and 1 tablespoon butter before each batch.
Serve pancakes hot with applesauce and/or sour cream.
Directions
Print
Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
Turn oven to low, about 200 degrees F (95 degrees C).
Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick
pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.
