Unfried Rice With Chicken And Carrots Recipe
Ingredients
| 3 quarter-size slices (1/4 inch thick) fresh ginger, unpeeled | ||
| Garlic | 3 Clove (5gm) | |
| 2 1/2 cups low-sodium or regular chicken broth | ||
| Raw rice | 1 Cup (16 tbs) | |
| 2 tablespoons reduced-sodium soy sauce | ||
| 1 tablespoon Oriental sesame oil | ||
| Rice vinegar | 1 Tablespoon | |
| Red pepper flakes | 1/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Scallions | 4 | |
| 1/4 cup (packed) cilantro sprigs (optional) | ||
| Carrots | 2 Medium | |
| Boneless chicken breast | 3/4 pound | |
| Egg white | 1 | |
Directions
1 In a food processor, finely chop the ginger and garlic.
2 In a medium saucepan, bring 2 cups of the chicken broth to a boil over medium-high heat. Add the rice, reduce the heat to medium-low, cover and simmer until the rice is tender and all the liquid is absorbed, about 20 minutes.
3 Meanwhile, in a medium skillet, bring the remaining 1/2 cup broth to a boil. Add the ginger-garlic mixture, the soy sauce, sesame oil, vinegar, red pepper flakes and black pepper. Reduce the heat to low, cover and simmer while you prepare the remaining ingredients.
4 In a food processor, finely chop the scallions and the cilantro (if using). Thinly slice the carrots. Cut the chicken into bite-size pieces.
5 Return the broth to a boil over medium-high heat. Add the carrots and chicken. Let the broth return to a boil, then cover and cook until the chicken is cooked through, 1 to 2 minutes.
6 In a small bowl, beat the egg white. Stir the beaten egg white into the boiling broth. Then stir in the cooked rice, scallions and cilantro
2 In a medium saucepan, bring 2 cups of the chicken broth to a boil over medium-high heat. Add the rice, reduce the heat to medium-low, cover and simmer until the rice is tender and all the liquid is absorbed, about 20 minutes.
3 Meanwhile, in a medium skillet, bring the remaining 1/2 cup broth to a boil. Add the ginger-garlic mixture, the soy sauce, sesame oil, vinegar, red pepper flakes and black pepper. Reduce the heat to low, cover and simmer while you prepare the remaining ingredients.
4 In a food processor, finely chop the scallions and the cilantro (if using). Thinly slice the carrots. Cut the chicken into bite-size pieces.
5 Return the broth to a boil over medium-high heat. Add the carrots and chicken. Let the broth return to a boil, then cover and cook until the chicken is cooked through, 1 to 2 minutes.
6 In a small bowl, beat the egg white. Stir the beaten egg white into the boiling broth. Then stir in the cooked rice, scallions and cilantro
Chef
