This fried rice side dish is easy to prepare and adds a deliciously hot twist to pistachios! It was created by Chef Shawn McClain, the 2006 James Beard Award Winner for Best Chef, Midwest Category and Chef with Spring, Green Zebra and Custom House Restaurants in Chicago, IL.
Yield: 4-6 servings (side dish)
WHAT YOU NEED:
- 4 tablespoons peanut oil
- 1 pound chicken breast – skinned and cut into ½” cubes
- 1 tablespoon sesame oil
- 2 tablespoons minced fresh ginger
- ¼ teaspoon minced fresh garlic
- 3 cups cold cooked white rice
- 1 ½ cups California Pistachios
- ½ cup peas
- 1 cup fresh mung bean sprouts (optional)
- ¼ cup scallions chopped
- 3 tablespoons oyster sauce
- ¼ cup water
- 1 tablespoon prepared Chinese mustard
- 2 tablespoons soy sauce
- sea salt
- 1 cup Chinese mustard greens tossed with 1 teaspoon sesame oil
- 2 tablespoons California Pistachios (for garnish)
- In a wok (or large non-stick fry pan) over high heat, heat 2 tablespoons of peanut oil until oil begins to smoke.
- Add chicken and stir fry until browned on all sides. Remove and let drain.
- Meanwhile, add remaining peanut oil and sesame oil back into wok and return to high heat.
- Quickly cook together ginger and garlic for 10 seconds or until fragrant.
- Add rice, pistachios, peas and scallions and continue stir frying for 2 minutes – stirring often.
- Add chicken, oyster sauce, water, mustard and soy sauce and let cook 3-5 minutes or until hot throughout.
- Remove from heat and season with salt if needed.
- Lightly toss mustard greens in sesame oil.
- Mold warm fried rice onto warm serving plates and garnish with greens and pistachios.
(Amount per Serving): Calories 500, Total Fat 27g, Saturated Fat 4g, Monounsaturated Fat 13g, Cholesterol 45g, Sodium 820mg, Potassium 670mg, Carbohydrate 36g, Dietary Fiber 5g, Protein 28g