Thai Fried Rice {Zojirushi Rice Cooker Giveaway}

Have I told you how much my family loves rice? Especially my son, he could live off rice alone. And one of his favorites is fried rice. I love it too because it’s inexpensive and a great way to clean out the fridge. Yesterday, I wanted to take advantage of the overgrowing Thai basil in my herb garden so I made this Thai style fried rice.

I started with cubed chicken, then leftover broccoli and carrots. Then I found some peas in the freezer and tossed in some eggs scrambled in sesame seed oil. For flavor, I added my version of Thai flavor with sweet chili sauce, oyster sauce, soy sauce, fish sauce and some lime juice. These sauces make the rice absolutely addictive. My son went back for seconds and thirds. To finish off this fried rice, I added lots of fresh Thai basil, cilantro, green onions and diced tomatoes.

Thai Fried Rice

5.00 stars (1 reviews)

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Ingredients:

1 tablespoon rice bran oil, or olive oil
1 lb chicken, cut in cubes
1 cup chopped broccoli
1 cup matchstick carrots
1 cup frozen and defrosted or fresh peas
1 teaspoon sesame seed oil
2 eggs
2 cups cooked brown rice, cooled
1/4 cup sweet Thai chili sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 tablespoon soy sauce
the juice of 1 lime
1/4 cup chopped green onions
1/4 cup freshly chopped Thai basil
1/4 cup freshly chopped cilantro
1/4 cup diced tomatoes, for garnish

Directions:

Preheat large skillet or wok over high heat. Add oil and chicken. Cook until chicken is almost done. Add broccoli and carrots. Cook until vegetables are tender crisp. In a different skillet, preheat over medium heat and add sesame seed oil. Scramble eggs and cook until soft.

Add peas, scrambled eggs, rice and all sauces to wok. Cook until heated through.

When hot, remove from heat and add green onions, basil and cilantro. Mix well and serve topped with diced tomatoes.

All text and images © Angela McGowan / Eclectic Recipes

*Nutritional Information is not guaranteed for 100% accuracy.

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Since we all love to eat rice so much, I try to make it healthy by making brown rice as much as possible. The one problem is that I absolutely suck at making brown rice. I’ve tried the stovetop, my little rice cooker and baking it with no luck. It’s either gooey, chewy, or more like some odd risotto.

So I have given up and turned to a rice cooker, a really good one. I’ve had a little black and decker for years, and while it does an okay job with white rice, you can’t cook sushi, sweet or brown rice in it and get even halfway good results.

Meet my new best friend, the Zojirushi Micom Fuzzy-Logic Rice Cooker and Warmer. This guy has a new home on my counter top, a privilege that only my very favorite appliances get to have.

This little guy can cook absolutely perfect white, brown, sushi, wild and sweet rice in just a few short steps. You can even cook oats in it, something I haven’t done yet, but can’t wait to try.

Shown below is both the 5 1/2 cup and the larger 10 cup model.

From the company:

“The dent resistant plastic body Micom Rice Cooker & Warmer features micro computerized Fuzzy logic technology, which allows the rice cooker to ‘think’ for itself and make fine adjustments to temperature and heating time to cook perfect rice every time.

Now time for the Giveaway!

For a chance to win (1) Zojirushi NS-WAC10 Micom Fuzzy-Logic 5-1/2-Cup Rice Cooker and Warmer, just leave a comment below telling me your favorite type of rice!

For additional entries use the widget below:

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