Wednesday, March 16, 2011
Literally, the best dinner I have ever made.
Oh. my. goodness. I made, quite literally, the best dinner ever. I have to share it with the masses (or just both of you.) First off, I'm not sure if it would be as good without one key ingredient that I have to brag on... organic coconut oil. Suck up that $10 and go to the store and get a jar. While I love my olive oil, for a dish like the pseudo stir fry I made tonight, it almost has too much taste. The coconut oil left the rice and meat with absolutely no aftertaste, it was just clean and flavorful. Also, I am the reigning queen supreme of heart burn, and almost an hour after consumption...NADA!
I bring to you: chicken and vegetable fried rice (sort of)
3/4 cups cooked brown rice
1 chicken thigh, boneless and skinless
5-6 diced baby carrots
2 stalks celery
1 heaping tsp coconut oil
1 egg white
1 tbsp raisins
1 tbsp minced garlic
1 tsp peanut butter
Thai Garlic Pepper Sauce
Prepare by simmering 1/2 cup dry rice with 1.25 cups boiling water for 45 minutes. In the meantime, marinate chicken thigh with an asian ginger dressing of your choice. Chop chicken, dice carrots and celery. Melt coconut oil (it comes in a semi-hard state) in a wok on medium-high heat. When oil is melted, put chicken, carrots, garlic, and celery in wok, saute. When chicken is almost cooked, put peanut butter and the chopped tablespoon of raisins in the wok. After chicken is cooked, move the contents of the work to one side. Separate egg white and crack it into the empty side of the wok. It should look like the picture. (DUH). When egg white is cooked, incorporate it in with the rest of the wok contents. Lastly, add 3/4 cup rice and cook on lower heat until heated through and all incorporated. At the very end, I added a little bit of teriyaki sauce and the thai garlic pepper sauce to give more of an asian feel to the dish. I'm sure olive oil/ cooking oil would have been fine, but the coconut oil really gave a whole different flavor to everything! Also, if I would have had onion, I definitely would have thrown one in there, but alas, no onions and since I'm about to go on spring break, I'm not buying any new foods.
Then, prepare to have a foodgasm. The only thing that sucks about this is that you do have to cook the rice for a hot minute, so this is not a substitute for a real craving, but the time is really worth it. Also, you will have some left over rice, which I just put in the wok to let it get some of the flavors and I will eat it later. Or you could just throw all the rice in and have leftovers, which is what I probably should have done. I didn't know I would be falling in love!