Hello friends! How I have missed you. I know it has only been a couple of days, but it feels like forever to me. I am still getting used to being back in the super busy world of Hollywoodland...I have always been in the biz, but but in case you didn't know, I am getting adjusted to being at a new, old job. I am so glad to have found something so quickly in this economy, but let me tell ya. I am BEAT when I get home. I barely have time to catch up on a day's reading before I crawl into bed and get ready to do it all over again the next day. Anyway, I knew this was coming and I am just going to have to find my groove, but it could take a while so bear with me.
On to the food. After a week of eating oatmeal, carrots, and leftover onion tart, I was ready for something different last night. I have mentioned it before, but on Friday nights I want a nice combination of naughty and yet quick. This recipe was both those things despite only prepping the rice the night before. It is delicious and flavorful, especially with a few additions like oyster sauce and lots of fresh black pepper. On my last major TJs trip, I accidentally bought organic chicken thighs instead of breasts, but I had some breast tenders leftover from a while ago so I ended up using a mix in this recipe. They were really good and a nice way to prepare the chicken while getting on with the rest of the dish. I always like to add some garlic and oyster sauce to my fried rice and a bunch of fresh ground black pepper was all I need to make this a home run. I had a lot of fun making this dish and I am excited to have some free time tomorrow (in between script coverage) to scroll through the most recent issues of Gourmet and Saveur to come up with even more great things to share with you all soon. Enjoy your weekend!
Broiled Chicken with Bacon Over Egg Fried Rice
(Adapted from Gourmet, June 2009)
Makes 2-4 servings
2 skinless boneless chicken thighs, cut into 1-inch pieces (I used one chicken thigh and one chicken breast)
2 bacon slices, cut into 1-inch pieces
Salt and pepper
1 large egg, lightly beaten
1/4 teaspoon toasted sesame oil
3 scallions, chopped
3 cloves garlic, minced
2 cups chilled cooked white rice
1 1/2 teaspoons soy sauce
1 1/2 teaspoons oyster sauce
Toss chicken, and bacon with 1/2 tablespoon vegetable oil and a scant 1/2 teaspoon each of salt and pepper in a 4-sided sheet pan lined with foil. Broil 4 to 5 inches from heat, stirring once or twice, until chicken is just cooked through, about 10 minutes.
Meanwhile, heat a bit of oil in a large wok or nonstick skillet. Add the egg and cook through. Remove the egg from the heat and set aside. Add the sesame oil, scallions and garlic and cook over high heat until fragrant, about 30 seconds adding more vegetable oil if necessary. Add the rice and toss until well-combined. Add the soy sauce, oyster sauce and a pinch of salt and pepper. Toss well until everything is combined. Add the egg back into the mixture and toss well.
Serve chicken with rice.