Crispy Golden Rice Delight

Ingredients

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 4 cups (950ml) water 4 cups (950ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, julienned 1 carrot, julienned
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (150g) peas 1 cup (150g) peas
• 200g chicken breast, thinly sliced 200g chicken breast, thinly sliced
• 200g shrimp, peeled and deveined 200g shrimp, peeled and deveined
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 10g (Saturated Fat: 2g)
• Carbohydrates: 50g (Sugar: 4g)
• Protein: 20g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a medium-sized pot, bring the water to a boil. Add the rinsed rice and reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice is slightly undercooked.
3. 3.
   Preheat the oven to 200°C (400°F).
4. 4.
   Spread the cooked rice evenly on a baking sheet and bake for 20-25 minutes, or until the rice becomes crispy and golden brown. Remove from the oven and set aside.
5. 5.
   In a large skillet or wok, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant.
6. 6.
   Add the sliced chicken breast and shrimp to the skillet, and cook until they are cooked through.
7. 7.
   Add the julienned carrot, diced bell pepper, and peas to the skillet. Stir-fry for a few minutes until the vegetables are tender-crisp.
8. 8.
   In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, salt, and pepper. Pour the sauce over the stir-fried ingredients and toss to coat evenly.
9. 9.
   To serve, spoon the stir-fried toppings over the crispy golden rice. Garnish with chopped green onions or cilantro, if desired.

Treat your ingredients with care...

• Jasmine rice — Rinse the rice thoroughly to remove excess starch before cooking to achieve fluffy and separate grains.
• Chicken breast — Slice the chicken breast thinly to ensure quick and even cooking.
• Shrimp — Make sure to peel and devein the shrimp before cooking to remove any unwanted grit or impurities.
• Soy sauce — Adjust the amount of soy sauce according to your taste preference, as it can vary in saltiness between different brands.
• Sesame oil — Use toasted sesame oil for a more pronounced nutty flavor.

Tips & Tricks

• For extra flavor, add a splash of Chinese rice wine or shaoxing wine to the stir-fried toppings.
• Customize the toppings by adding other vegetables such as mushrooms, baby corn, or water chestnuts.
• To make it spicier, add a teaspoon of chili paste or a sprinkle of red pepper flakes.
• If you prefer a vegetarian version, substitute the chicken and shrimp with tofu or tempeh.
• Make sure to spread the cooked rice evenly on the baking sheet to ensure even crisping.

Serving advice

Serve the Crispy Golden Rice as a main course with a side of steamed vegetables or as an appetizer alongside a selection of Chinese dim sum.

Presentation advice

To enhance the presentation, garnish the dish with a sprinkle of toasted sesame seeds and a drizzle of chili oil. Serve it in individual bowls or on a large platter for sharing.