Chicken & Veggie Rice Bowl with Egg

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Saw this recipe in my favorite food magazine: BBC Good Food and all I could think.. perfect for a ski night.  My Heart teaches part-time at one of the local ski resorts, about an hour from home. He works Friday afternoons & evenings and all day Saturday (which is when I go up with him and ski).  He doesn’t necessarily know when he will be off so he normally just calls me when he is on his way and I figure on about 50 minutes or so.  This dish is pretty much all last minute, except for the rice, which I cook in a Japanese rice cooker so it can sit and wait, no problem.  The original recipe is: Sushi Rice Bowl with Beef, Egg & Chilli Sauce and… well, I sorta followed it except for the chicken and sauce.  *smile*  Oh… and about the magazine – yes.. they have most of their recipes on their website but I really Like to have a magazine or cookbook to look through, etc…  although Pinterest is almost as satisfying.  The magazine subscription is prohibitively expensive but I found I can get it at Barnes & Nobles, which made me excessively happy!

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One chicken breast cut into strips – We had beef once this week and a lovely leg of lamb on Sunday so I wanted something lighter for this meal and there was no reason it wouldn’t work with chicken

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Marinade for the chicken: low sodium soy sauce, garlic, freshly ground black pepper but, instead of the sugar they had in their recipe, mirin

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Carrots and zucchini, cut into matchsticks

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The chicken cooked up quick in the wok with about 1Tbsp olive oil – set the chicken aside and tossed in the veggies, stir-fried until tender-crisp

 

Everything plated up on a bed of short-grain white rice (traditional Asian rice) then topped with a fried egg (over easy) and some sauce. In place of their chill sauce, I took the sauce that the chicken marinated in and cooked it up at a fairly high temp (NOTE: the marinade had raw meat in it so it Must be cooked thoroughly in order to be used for a sauce) – once it had reduced a bit, I added in approximately 2Tbsp sriracha sauce for some heat. Oh… and we didn’t put it in a “bowl” because all of our bowls are too small and the wrong shape – just FYI

Definitely a successful dinner – cooked up pretty quick and was very tasty although I am not sure it was hearty enough for a ski night (he comes home really hungry and needs lots of protein to make up for all that exercise!) but I know that we’ll have it again and probably “mess” with the ingredients and sauces. I love the egg on top.. a really good touch!  YUM!!

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