Hoisin sauce...

Since I had to go out of my way to purchase a bottle of hoisin sauce for the previous recipe, I thought I would look for a side dish that also used hoisin sauce too...

Funny the things you can find online when you are doing a simple search ;) but luckily I came across this Chicken and Hoisin Fried Rice and I was so happy with the end result. The only change I made to the recipe was to eliminate the chicken and made the rice earlier in the day in the rice cooker.

Chicken and Hoisin Fried Rice

Ingredients:

1 cup long-grain rice
1 Tbsp vegetable oil
2 skinless boneless chicken breasts
1 cup diced red bell pepper
1/3 cup chicken stock
1 cup diced snow peas
3 Tbsp low-sodium soy sauce
1 1/2 tsp minced fresh garlic
3 Tbsp hoisin sauce
1 tsp minced fresh ginger
2/3 cup chopped carrots
2 green onions, chopped

Directions:

1.Bring 1 1/4 cups of water to a boil in a saucepan. Stir in the rice. Cover, reduce the heat to low and cook for 12 minutes. Remove from the heat. Let stand, covered, for 10 minutes. Transfer to a bowl. Cool.

2.While the rice is cooking, preheat the barbecue or a non-stick grill pan to medium-high and spray with cooking oil. Cook the chicken for 6 minutes per side, or until cooked through and no longer pink in the center. Dice and set aside.

3.Whisk the stock, soy sauce and hoisin sauce in a small bowl. Set aside.

4.Cook the carrots in a pot of boiling water until tender-crisp, about 4 minutes. Drain.

5.Spray a non-stick wok or large skillet with cooking oil, add the vegetable oil and place over high heat. Add the red peppers, snow peas, garlic, ginger and carrots; cook for 2 minutes, stirring constantly. Add the cooled rice and cook, stirring, for 2 minutes longer. Stir in the stock mixture and the chicken. Cook for 1 minute longer, until heated through.

6.Serve immediately, garnished with green onions.

Enjoy!

In a Caribbean frame of mind...(cont'd)

Reggae Rice
Yield: 4

Ingredients:

1 cup of basmati or 1 cup of white rice
1 x 28 oz can of whole tomatoes
1 x can of black beans, rinsed
1 tsp of ground allspice
1 x cubanella or 1 x chili pepper, minced
2 x green onions, sliced thinly
1/4 cup of fresh cilantro, minced
1 tsp of salt
pinch of pepper

Directions:

Put rice, tomatoes, black beans, allspice and salt and pepper into a medium-sized saucepan. Place over medium-high heat and bring to a boil. Turn heat down and let simmer until liquid has absorbed and rice is tender, about 20 minutes. Fluff with a fork and add green onions and cilantro just before serving.

Cantonese Fried Rice

Cantonese Fried Rice




Ingredients

For the rice:
1 cup rice (we only had basmati rice)
2 cups of cold water
½ cup frozen peas

For the pork:
1/8 cup soy sauce
1/8 cup oyster sauce
1/2 teaspoon minced fresh ginger
1 teaspoon minced garlic
1 teaspoon sesame oil
1/2 pound pork tenderloin

For the rest of the recipe:
¼ cup of Corn oil
½ red bell pepper, chopped
2 green onions, chopped
2 eggs, lightly beaten
½ cup mushrooms, chopped
½ pound of small cooked and peeled shrimp
2 tbsp light soya sauce

Directions

Place water and rice in a heavy large saucepan. Bring to a boil; reduce heat. Cover and simmer over very low heat and cook about 18 minutes or till rice has absorbed all the liquid. Once done, remove from heat and add the frozen peas and cover.

Pork: In medium bowl, add soy and oyster sauce, ginger and garlic, and sesame oil. Add pork and let marinate for 1 hour in the refrigerator.

Heat a wok over high heat, add half the corn oil. Add the marinated pork until no longer pink. Add bell pepper, green onion and stirfry for 1 minute. Remove. Pour in beaten eggs and tilt pan to spread thinly. Cook till firm underneath. Break up egg with a spatula, add the mushrooms and remove from pan. Wipe out pan.

Heat remaining corn oil over high heat and add rice, tossing and cooking for 2 minutes. Add bell pepper, onions, eggs and mushrooms. Add cooked shrimp and soya sauce. Cook and toss over high heat until heated through.

Enjoy!