• NYT E-Z Dinner - 14

    From Dave Drum@1:18/200 to All on Tue Jan 23 19:22:49 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Arroz Chaufa (Fried Rice w/Chicken & Bell Pepper)
    Categories: Poultry, Vegetables, Rice, Herbs
    Yield: 3 servings

    4 tb Neutral oil
    2 lg Eggs; beaten
    1 md Red bell pepper; stemmed,
    - seeded, rough chopped
    1/2 lb Boned, skinned chicken
    - thighs; in 1/2" cubes
    1 (2") piece fresh ginger,
    - peeled & fine chopped
    4 cl Garlic; fine chopped
    1 bn Scallions; trimmed, thin
    - sliced, white & green
    - portions separated
    1 tb Ground cumin
    1 ts Ground white pepper; more
    - for seasoning
    1 ts Granulated sugar
    1/4 ts MSG (opt)
    2 c Cooked white rice; cooled
    2 tb Soy sauce or tamari; more
    - for seasoning
    1 tb Sesame oil

    In a large skillet or wok, heat 1 tablespoon neutral oil
    over high until shimmering. Add the eggs, season with a
    pinch of salt and cook until fully cooked, flipping over
    once halfway through, about 2 minutes. Transfer to a
    cutting board, roughly chop it into small pieces and set

    Return the pan to high heat and add another tablespoon
    of neutral oil. Add the bell pepper, season with a pinch
    of salt and cook, frequently stirring, until lightly
    charred along the edges and softened, 3 to 5 minutes;
    transfer to a bowl.

    Return the pan to high heat and add the remaining 2
    tablespoons neutral oil. Add the chicken, season with a
    pinch of salt and cook, frequently stirring, until
    golden brown and cooked through, about 5 minutes.

    Add the ginger, garlic and scallion whites; cook,
    frequently stirring, until fragrant and softened, 2 to 4
    minutes. Add the cumin, white pepper, sugar and MSG (if
    using) and stir to combine.

    Break up the cooled rice with your hands, so the grains
    are separate, then add to the pan. Stir frequently so
    all the ingredients are well incorporated and each grain
    of rice is coated in fat. Add the soy sauce and sesame
    oil along the outside perimeter of the pan and toss to
    combine. Cook, frequently stirring, until some of the
    rice starts to crisp and turn toasty, 5 to 8 minutes.
    Add the eggs, bell pepper and scallion greens to the
    rice; toss to combine.

    Cook for another minute, then taste and adjust seasoning
    with salt, soy sauce and white pepper as needed. Serve

    By: Ham El-Waylly

    Yield:2 to 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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