Rinsing and soaking the rice ensures perfectly cooked grains. If you have leftover cooked long-grain white rice, you can use it here; you'll need four cups. Delicious, Quick Side Dishes
1 1/2 cups extra-long-grain rice
1 large egg
1 large egg white
1 tablespoon peanut oil
1/4 cup chicken stock or canned low-sodium broth
2 tablespoons oyster sauce
1 1/2 teaspoons light soy sauce
2 teaspoons white wine
1 teaspoon sugar
1/2 teaspoon Asian sesame oil
Freshly ground white pepper
1 1/2 teaspoons minced garlic
12 asparagus spears, trimmed and cut into 1/2 -inch pieces
6 canned water chestnuts—rinsed, drained and cut into 1/4 -inch dice
3 scallions, thinly sliced
3 tablespoons minced fresh cilantro
How to Make It
In a saucepan, rinse the rice with water, rubbing the grains between your palms. Drain and rinse the rice 2 more times. Drain and return the rice to the saucepan. Add 1 1/2 cups of water and let stand for 1 hour.
Bring the rice to a boil over high heat. Stir, then cook until most of the water has evaporated, about 5 minutes. Reduce the heat to low and stir again. Cover and simmer for 7 minutes. Remove from the heat, fluff the rice with a fork and let stand, covered, until tender, about 20 minutes. Fluff the rice to separate the grains, transfer to a plate and let cool completely.
In a small bowl, beat the egg with the egg white and mix in 1 teaspoon of the peanut oil. Heat a wok over moderately high heat for 20 seconds. Add the eggs and scramble until cooked through. Transfer to a work surface and coarsely chop them.
In a bowl, combine half of the chicken stock with the oyster sauce, soy sauce, wine, sugar, sesame oil and pepper. Set the wok over high heat for 30 seconds. Add the remaining 2 teaspoons peanut oil and swirl to coat the wok. Add the garlic and stir-fry until fragrant, about 30 seconds. Add the asparagus and stir-fry for 1 minute. Add the water chestnuts and the remaining chicken stock and stir-fry for 2 minutes. Add the rice and stir to separate the grains. Add the eggs and toss to combine. Stir in the oyster sauce mixture and stir-fry for 2 more minutes. Stir in the scallions and cilantro and serve.
The rice can be refrigerated for up to 2 days.
One Serving Calories 369 kcal, Protein 11 gm, Carbohydrate 67 gm, Cholesterol 53 mg, Total Fat 5.8 gm, Saturated Fat 1.2 gm.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.