As I get the Accidental Pantry Project underway, I made my first dish tonight with stuff in my pantry and fridge. Recently I went a Thai restaurant with some girlfriends and fell in love with the Pineapple Fried Rice. I tried to recreate the same at home. Overall I am pleased with the dish, but the rice turned out stickier than I would have liked. Next time I am going to cook the rice itself (meaning single ingredient, not whole dish) with a bit more oil and let it cool before mixing it into the stir fry.
My project is still in its early phases, and I have not taken full inventory of the food I have here at home, but I will add the food cost/savings at a later date.
THAI CHICKEN AND PINEAPPLE FRIED RICE
1 cup Thai-style Jasmine rice
1 pound chicken, cut into strips or cubes
2 cups frozen pineapple chunks, thawed and chopped into smaller chunks
1/2 onion, diced
3 scallions, chopped – white divided from green
2 tablespoons minced garlic
1/2 cup unsalted cashews
1 tablespoon red curry paste
2 tablespoons ginger paste
1/4 cup sesame oil, divided
1/4 cup liquid aminos or soy sauce
2 eggs, raw
Prepare rice according to package directions, set aside to cool
In a wok or large skillet, heat about 1 tablespoon of sesame oil, add chicken and stir fry until browned and about 75% cooked (do not overcook because it will get cooked again later). Remove from skillet and set aside
In same wok, heat about another tablespoon of sesame oil. Add onions, white scallions, and garlic. Cook until lightly browned
Add cashews, ginger paste, and curry paste. Cook about another minute
Add rice, rest of oil, liquid aminos, and chicken. Stir fry mixture about 3-4 minutes until rice starts to take on a golden brown color. Adjust seasonings to your preference
Crack eggs above mixture and stir into the rice, cooking about one more minute
I had a noodle bowl craving the other day and decided to experiment. I looked at a couple of recipes and was inspired to create my own. The results were low-cal (353 calories in a generous sized serving), flavorful, and filling. Even better, it maybe took half an hour to prepare. My only criticism is the miso itself is high sodium, so something to keep in mind.
MISO-CHICKEN NOODLE BOWL
1 large sweet Onion, chopped
4 cloves Garlic, chopped
2 cups chopped Carrots
2 tablespoons Sesame Oil, divided
1 pound Chicken Breasts, cut into thin strips
2 tablespoons chili garlic sauce
2 boxes (32 ounce) Miso Broth
1 8-ounce package wide-style Chinese or Japanese noodles
1 tablespoon Sesame Oil
METHOD OF PREP
For best results, prepare the broth and noodles separate.
Heat one tablespoon of oil in a large stock pot. Add onions and garlic, saute until slightly translucent, but not brown. Add carrots and ginger and saute until carrots are tender-crisp. Add a little water to keep vegetables from browning.
Add miso broth, bring to a boil, and lower to a simmer.
In a medium to large frying pan, heat one tablespoon sesame oil. Add chicken, stirring frequently until no pink remains. Add chili garlic sauce and stir until all pieces are coated.
Transfer chicken to broth and continue to simmer as you prepare the noodles.
Cook noodles in boiling salted water according to package directions. Drain and transfer to pot with one tablespoon sesame oil to prevent noodles from sticking.
To serve – in a large bowl, add about half a cup of noodles. Pour 1 1/2 to 2 cups of the broth mixture over. Garnish with scallions and serve with chopsticks, if desired.
Broth mixture and be refrigerated and reheated as needed up to one week.