Asian Chicken Fried Rice with Brown Rice

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There turned into a period once I couldn’t consider rice in any one-of-a-kind shade other than white. Small grain white rice might be organized on a daily foundation with chicken, long grain basmati white rice for biryani on unique occasions, and aromatic quick-grain white rice for (payesh) Bengali rice pudding. Of path, later I learned about Kerala rice, parboiled rice however irrespective of what number of special kinds had been available again then, they were all white. Or as a minimum that’s all I knew. These days, markets are brimming with such a special range that you'll be able to hardly ever become bored with ingesting rice. Options like brown rice, forbidden black rice, pink Bhutanese rice, and plenty of many more.

Ingredients

for the rice

• 1 cup of brown rice
• 2-1/2 cups water

for the Asian chicken

• 2 chicken breast, thinly sliced
• 1 egg
• 1/4 cup cornflour
• 1 medium onion, thinly sliced
• couple handful of brussels sprouts, thinly sliced
• 2 bunch green onions, thinly sliced
• 3 garlic cloves, grated
• 1-inch fresh ginger, grated
• 2 tablespoons rice vinegar
• 2 tablespoons soya sauce
• 1 tablespoon brown sugar
• 2 teaspoons chili flakes, add less if you don't like too much spice
• 4 tablespoons oil
• salt
• pepper

Instructions

1. In a deep pan, mix rice with water, bring it a boil and then let it simmer for about 30 to 35 minutes. The water should be absorbed by then. Cover and let it rest for 5 minutes. Fluff it with the fork and let it cool completely before you use it to make the fried rice.
2. Beat egg in a bowl and in a separate bowl, sift the cornflour. Dip the chicken strips first in the egg bowl, then in the cornflour, tap off the excess flour and keep it on a plate.
3. Once all the chicken strips are coated with egg and flour, heat 2 tablespoons oil in a wok and fry the chicken strips until golden brown. Keep aside the fried-chicken once done.
4. Now in the same wok, add 2 tablespoons oil and bring it to medium heat.
5. Add ginger, garlic and sauté for about 2 minutes. Drop the sliced onion and sauté until its translucent.
6. Next, add Brussel sprouts to the wok/pan. Season it with salt and pepper. Continue cooking for about 2 minutes and then add vinegar, soya sauce, some more salt, and brown sugar. Give it a toss and add 1/4 cup water and continue cooking until the Brussel sprouts are softened.
7. Add chopped green onions and the fried-chicken strip that was kept aside to the wok/pan and give it a toss.
8. Add the cooked rice and keep tossing lightly until it’s all mixed together.
9. Check for salt and add any if required. Squeeze some fresh lime juice, garnish with chopped green onions, and serve warm.

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