Chinese cooking:Zesty BBQ Fried Rice
In the previous entry titled " Chinese cooking: BBQ Fried Rice", I have introduced you how to make basic BBQ Fried rice using BBQ beef brisket.
This is the updated version of the dish. I have made it recently and came out good so I thought I would share the recipe as updated version of my BBQ Fried rice recipe.
With this updated version of BBQ Fried rice, I have used roasted poblano pepper to add a little bit of zing to the dish, and hot sauce to add a little bit of vinegary flavor to the dish with a bit of zing.
So, how do you make "Zesty BBQ Fried Rice"? Here is how.
Zesty BBQ Fried Rice..
<Roast poblano pepper>
** I usually buy 3 poblano peppers,roast them all. Then, I use what I need for the dish and keep the rest in the freezer for later use.
1. Set the oven to broil "high"
2. Line the cookie sheet with foil,and put the peppers and broil them
3. As it gets broil,you will start seeing charred area,and some area starts looking like peppers had blisters or some kinds.
4. Keep an eye on it and rotate the peppers with Tong and when all peppers became blister-looking all around, take the peppers out,and place them into bowl,and seal it with saran.
** This makes steaming effect and as it cools down, it makes easy for you to peel the outer skin off.
5. After 10-15 min later, peel the outer skin off,seeds out and wash under cold water.
6. Chop them fine and keep in zip bag.
** freeze the leftover roasted poblano peppers for later use such as Chile Rellenos (Stuffed Poblano pepper).
You can see the recipe in the previous entry titled "Chile Rellenos" here.
<Boiled shredded chicken>
** I usually boil 2 boneless chicken breast at a time in a water with bit of McCormick's steak seasoning and dash of dry sherry.. Then, I use what I need for the dish and keep the rest in the freezer for later use.
1. Boil 2 boneless chicken breast in water with a little bit of McCormick's steak seasoning and dash of dry sherry
2. When meat got cool enough for you to handle, shred them and keep in the zip bag.
** Keep the leftover shredded chicken breast in freezer for later use.
<Zesty BBQ Fried Rice>
1.To the skillet, drizzle Extra virgin Olive Oil, and when it gets heated up, add thinly sliced celery 1/2 stalk, knackwurst 3/4 chopped to bite size pieces and add 1/2 valida onion chopped, 1/8 red pepper chopped, 1/8 green pepper chopped, and stir
** Valida Onions are meatier and sweeter and it balances out well with zesty flavor coming from roasted poblano pepper,hot sauce etc..
** Valida Onions are my top pick to cook for Caramelized onions, especially good with French onion dip roast beef sandwich.
You can see the recipe of French onion dip roast beef sandwich with caramelized onion in the previous entry titled "Quiznos/Panera bread menu; "Yassy's version" here.
** My favorite brand of Knackwurst is via Heartmann's. Their knackwurst is MSG free.
2. When onions got translucent, and other vegetables in the skillet got soften up, add handful of shredded chicken breast chopped rough, and about 1 tbs -2 tbs of chopped poblano pepper and stir
3. Add cooked Kokuho rose rice to the skillet
** In a pinch, you can use other kind of rice,or pick up cooked Jasmine rice at Chinese food place
** Kokuho Rose Rice is my favorite white rice,which I think is most close to Japanese rice I am familiar with
4. Break the rice down with wooden spoon and cook the rice,vegetable, and meat
** About 18 oz (wt) of white rice will be enough for adult 3 servings or so
5. When you see no big lumps of rice in the skillet, mix well with vegetables and meat, and pour 5 packages of Famous Dave's "Rich & Sassy BBQ sauce" over the rice and mix well, and add a little bit of hot sauce and mix well
** 1 package of BBQ sauce is equal to 1 oz weight. When we visit Famous Dave's, I usually have "To go box" and I ask for additional BBQ sauce packages on the way out. If you use BBQ sauce from grocery store, you can pour the sauce using the weight of the sauce used in the recipe.
6. Taste and adjust the flavor to your taste
7. Enjoy!
This is the updated version of the dish. I have made it recently and came out good so I thought I would share the recipe as updated version of my BBQ Fried rice recipe.
With this updated version of BBQ Fried rice, I have used roasted poblano pepper to add a little bit of zing to the dish, and hot sauce to add a little bit of vinegary flavor to the dish with a bit of zing.
So, how do you make "Zesty BBQ Fried Rice"? Here is how.
Zesty BBQ Fried Rice..
<Roast poblano pepper>
** I usually buy 3 poblano peppers,roast them all. Then, I use what I need for the dish and keep the rest in the freezer for later use.
1. Set the oven to broil "high"
2. Line the cookie sheet with foil,and put the peppers and broil them
3. As it gets broil,you will start seeing charred area,and some area starts looking like peppers had blisters or some kinds.
4. Keep an eye on it and rotate the peppers with Tong and when all peppers became blister-looking all around, take the peppers out,and place them into bowl,and seal it with saran.
** This makes steaming effect and as it cools down, it makes easy for you to peel the outer skin off.
5. After 10-15 min later, peel the outer skin off,seeds out and wash under cold water.
6. Chop them fine and keep in zip bag.
** freeze the leftover roasted poblano peppers for later use such as Chile Rellenos (Stuffed Poblano pepper).
You can see the recipe in the previous entry titled "Chile Rellenos" here.
<Boiled shredded chicken>
** I usually boil 2 boneless chicken breast at a time in a water with bit of McCormick's steak seasoning and dash of dry sherry.. Then, I use what I need for the dish and keep the rest in the freezer for later use.
1. Boil 2 boneless chicken breast in water with a little bit of McCormick's steak seasoning and dash of dry sherry
2. When meat got cool enough for you to handle, shred them and keep in the zip bag.
** Keep the leftover shredded chicken breast in freezer for later use.
<Zesty BBQ Fried Rice>
1.To the skillet, drizzle Extra virgin Olive Oil, and when it gets heated up, add thinly sliced celery 1/2 stalk, knackwurst 3/4 chopped to bite size pieces and add 1/2 valida onion chopped, 1/8 red pepper chopped, 1/8 green pepper chopped, and stir
** Valida Onions are meatier and sweeter and it balances out well with zesty flavor coming from roasted poblano pepper,hot sauce etc..
** Valida Onions are my top pick to cook for Caramelized onions, especially good with French onion dip roast beef sandwich.
You can see the recipe of French onion dip roast beef sandwich with caramelized onion in the previous entry titled "Quiznos/Panera bread menu; "Yassy's version" here.
** My favorite brand of Knackwurst is via Heartmann's. Their knackwurst is MSG free.
2. When onions got translucent, and other vegetables in the skillet got soften up, add handful of shredded chicken breast chopped rough, and about 1 tbs -2 tbs of chopped poblano pepper and stir
3. Add cooked Kokuho rose rice to the skillet
** In a pinch, you can use other kind of rice,or pick up cooked Jasmine rice at Chinese food place
** Kokuho Rose Rice is my favorite white rice,which I think is most close to Japanese rice I am familiar with
4. Break the rice down with wooden spoon and cook the rice,vegetable, and meat
** About 18 oz (wt) of white rice will be enough for adult 3 servings or so
5. When you see no big lumps of rice in the skillet, mix well with vegetables and meat, and pour 5 packages of Famous Dave's "Rich & Sassy BBQ sauce" over the rice and mix well, and add a little bit of hot sauce and mix well
** 1 package of BBQ sauce is equal to 1 oz weight. When we visit Famous Dave's, I usually have "To go box" and I ask for additional BBQ sauce packages on the way out. If you use BBQ sauce from grocery store, you can pour the sauce using the weight of the sauce used in the recipe.
6. Taste and adjust the flavor to your taste
7. Enjoy!
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