Sweet Chili Lime Fried Rice Recipes
SWEET CHILI LIME FRIED RICE
What happens when you have a bottle of sweet chili sauce, a lime, soy sauce and ginger? It becomes every flavor you need in one bite, hitting the sweet, salty, sour, and spice notes. Add that to your cold rice and you've got magic my friend.
Provided by Julie Yoon
Categories Weeknight Dinners Comfort Food Dairy-Free Shellfish-Free Full Meal Egg-Free Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Stove
Time 40m
Yield 2
Number Of Ingredients 15
Steps:
- In a small bowl, mix the Soy Sauce (2 tablespoon), Sweet Chili Sauce (3 tablespoon), juice of the Lime (1) and salt and pepper.
- Deseed the Jalapeño Pepper (1).
- Dice the Carrot (1 cup) and the Onion (1/2). Mince the Garlic (2 clove). Finely chop the Fresh Ginger (1 inch) and jalapeño pepper.
- Chop the Broccoli (1 1/2 cup) and Mushroom (1 1/2 cup).
- Shred the Chicken (2 cup).
- Prepare White Rice (3 cup).
- In a large pan or wok, heat peanut or Vegetable Oil (as needed). Don't use olive oil because it doesn't hold up well to high heat. Add the onions, carrot, jalapeño, garlic, and ginger. Sauté until nice and soft.
- Add the broccoli and mushrooms and 2 tablespoons of the sauce and stir.
- Add the shredded chicken and sauté until most of the liquid evaporates.
- Make a well in the center of the wok or pan and add the cold rice, along with any remaining sauce.
- Stir together until all the liquid is absorbed and the grains of the rice are fluffy and hot. Taste and adjust the seasoning with Salt (to taste) and Ground Black Pepper (to taste) or any additional soy sauce if necessary.
- Add a squeeze of lime juice if you'd like, and serve hot.
Nutrition Facts : Calories 790 calories, Protein 23.4 g, Fat 15.4 g, Carbohydrate 138.1 g, Fiber 5.9 g, Sugar 10.0 g, Sodium 881.0 mg, SaturatedFat 3.1 g, Cholesterol 31.5 mg, TransFat 0 g, UnsaturatedFat 10.7 g
CHILI LIME RICE
Make and share this Chili Lime Rice recipe from Food.com.
Provided by fognozzle2030
Categories Mexican
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Blend the onion, green chiles, garlic, and lime juice together in a food processor until smooth; add the cilantro and pulse until the cilantro is finely chopped into the mixture.
- Bring the chicken stock to a boil in a saucepan. Stir the cilantro mixture, salt, butter, and rice into the water and return to a boil; After boiling is returned cook for 1 minute. Cover and rest for 5 - 10 minutes. Fluff with a fork.
Nutrition Facts : Calories 193.5, Fat 2.9, SaturatedFat 1.3, Cholesterol 6.5, Sodium 438.1, Carbohydrate 35.8, Fiber 1.3, Sugar 2.6, Protein 5.6
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- Combine all the ingredients for the sauce together, except for salt and pepper, and set aside. Add vegetable or peanut oil to a hot wok or pan and saute your aromatics, which are the onions, carrots, ginger, garlic and jalapeno, until softened. Add your chopped or sliced vegetables, along with about 2 tablespoons of the sauce.
- Add the cooked chicken, along with 2 more tablespoons of the sauce. Saute together until most of the moisture evaporates.
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