Saturday, June 6, 2009

Broiled Chicken with Bacon over Egg Fried Rice

Broiled Chicken with Bacon over Egg Fried Rice

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

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
Vegetable oil
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

Preheat broiler.

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.
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11 comments:

The Food Librarian said...

Yum! Yum!

Cathy said...

Looks delicious! Enjoy the new job - I find it takes about 2 months to get into a groove and then it feels like you were always there!

Diana said...

I'm so excited about this recipe! I have a big thing of oyster sauce in my fridge from when I attempted pad see ew and was starting to feel a bit guilty about not using it. Will have to try this recipe soon! Though I might end up stir frying my chicken because I get a little nervous about the broiler drawer in my oven. I know, I'm a freak!

Enjoy your time off this weekend! :)

serdarkstone said...

oha yaa mafoldum, içli pilav ımmm

Kerstin said...

Yum! Love the bacon you added, what a great idea!

Mary said...

I hope you're enjoying your old/new job. The chicken looks wonderful but I was surprised by how Asian the ingredient list is. That's only because the chicken does not look Asian.

Esi said...

Hello all. Hope you had a great Saturday.

Cathy, it's actually a job I have worked at before so I am just easing my way back in.

Diana, I think oyster sauce is absolutely essential to a good fried rice ;)

Kerstin, I wish it was my original idea. Such a good addition :)

Mary, I enjoyed this twist on a classic.

Sharon said...

Hi Esi,

Hope you're enjoying the old/new gig. I've been beat after getting home from work too! This fried rice looks so amazing and makes me want a second dinner. Have you ever tried adding kecap manis to fried rice? It's soooo good and then you can call it Indonesian :)

Sara said...

This looks really yummy. I love fried rice, but have yet to find a recipe I am pleased with. I am going to add some oyster sauce next time.

Reeni♥ said...

This fried rice looks great-light and fluffy, and so delicious with the bacon and chicken. Hope your having a great weekend!

Rumela said...

It’s definitely a healthy and mouthwatering addition to the menu. I really want to thank you for coming up with such a preparation. Chicken is my all time favorite and I like anything with chicken. Oyster sauce is another attraction of me in this recipe. I’d like to know what could be the other preparations that can complement the item. Can you help??