1/2 C diced Bacon
2 1/2 C diced White Onion
2 Tbsp chopped Garlic
1 x 540 mL can Black Eyed Peas (drained and rinsed)
1 Red Finger Chili
3 C Basmati Rice
1 C Coconut Milk
4 C Chicken Stock
2 lbs boneless skinless Chicken Thighs
1 Tbsp dried Thyme
Kosher Salt for seasoning
freshly ground Black Peppercorns for seasoning
fresh Purple Basil for finishing
Season chicken liberally with salt and pepper on all sides and set aside in fridge.
Heat a pot with a lid to medium high heat and add bacon. Once the bacon begins to brown and has rendered about half of its fat, then add onions and garlic. Reduce heat to medium and saute for approximately 5 minutes unit the aromatics are beginning to soften and brown slightly.
Add black eyed peas, chili, rice and mix till everything is well combined. Make sure to keep the chili intact and not burst, as this is for flavour and not spiciness. Add coconut milk, stock, chicken, thyme and mix gently until well combined. Season the whole pot with salt and pepper and mix. Cover the pot and reduce to low heat. Cook for 25 minutes or until rice and chicken are fully cooked. Adjust seasoning as needed with salt and pepper.
Serve immediately and finish with fresh purple basil.
Oh yeah, I dare you to not have seconds…or thirds. 🙂
- 2 Tbsp Olive Oil
- 3/4 C finely diced White Onion
- 1 C canned diced Tomatoes
- 1/4 Tsp Paprika
- 2 cloves very thinly sliced Garlic
- 1 1/2 C Jasmine Brown Rice or Brown Rice
- 3 1/4 C Chicken Stock
- 1/2 C Morrocan Olives or Black Olives with pits
- 1 C peeled Pumpkin wedges cut in half, 1/4” thick
- 4 oz Cured Chorizo peeled and sliced to . thickness, cut on the diagonal
- 1/2 C frozen Peas
Preheat a large skillet to medium heat and add oil and onions. Sweat onions until translucent and
softened, approximately 2 to 3 minutes. Add tomatoes and paprika then simmer for another 3
minutes. Add garlic then rice and stir together. Add chicken stock and stir gently, shake the pan so
that the rice settles flat. Bring to the boil and reduce to a slow simmer.
Evenly distribute pumpkin and olives in the pan and simmer until rice is al dente, approximately 10
minutes. Reduce heat to low and evenly sprinkle peas over the pan and stand the chorizo slices in the
rice, making sure to evenly distribute them in the pan. Cook for 10 minutes or until rice is fully cooked
and chorizo and peas are heated through, serve immediately with lemon wedges.
- 1 large Egg
- 3 Tbsp Vegetable Oil
- 1/3 C diced White Onion
- 1/4 C diced Carrot
- 2 Tsp minced Garlic
- 1 Tsp sliced Green Onion (white part only)
- 1/2 C diced Red Pepper
- 3/4 C cubed leftover Pork Chop
- 2 1/2 C cooked, cold day old, Long Grain White Rice
- 1/4 C Peas (frozen is fine, thawed)
- 1 Tbsp Low-Sodium Soy Sauce
- 1/4 Tsp freshly ground White Peppercorn
For garnish, 2 Tsp slice Green Onion (green part only)
Preheat a large non-stick pan over medium high heat.
In a small bowl, whisk egg and 1 tsp vegetable oil until well combined and slightly frothy. To hot pan, add 2 tsp vegetable oil and swirl to coat pan evenly. Add egg to pan in one swift movement, and let it spread evenly and thinly across the hot surface to form a thin crepe. This will only take a few seconds, so don’t walk away! As soon as the egg has begun to set, slide or flip the crepe directly onto a cutting board, using a heat resistant spatula to assist as needed. Let egg crepe cool down slightly while the fried rice is assembled.
Return the non-stick pan back to stovetop, and raise heat to high. Add 2 tbsp vegetable oil to hot pan and add onion and carrot first. Fry, stirring occasionally until onions have taken on a little colour and carrots have softened slightly, about 2 minutes. Next, add minced garlic and the green onion whites and fry another minute, followed by the diced red pepper. After another minute, add the cubed pork chop and stir through, letting the meat brown and slightly crisp up. Add rice and let sit, untouched, for a minute to crisp up the bottom, before stirring. Try to use a folding motion as you stir to avoid breaking up the rice grains too much. Add in peas and soy sauce and fold in to combine everything thoroughly. Season with white pepper, toss till evenly distributed and transfer immediately to serving platter.
To finish, roll the egg crepe into a little cigar, and thinly slice across to form ribbons. Garnish the hot fried rice with the egg ribbons, and sliced green onion tops. Serve right away.