This Fried Rice with Chicken definitely packs a punch!
NASI GORENG (FRIED RICE) WITH CHICKEN
2 1/4 cups Pure Leaf Unsweetened Green Tea (divided)
1 cup long grain white rice
2 tablespoons coconut oil
1 pound chicken tenders (or boneless, skinless chicken breast sliced up in finger-sized slices)
3 tablespoons curry powder
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 shallot (peeled, diced)
1 cup celery (chopped)
1/3 cup chili sauce
2-3 dried red chili peppers (finely chopped or crushed, use seeds too)
1/4 teaspoon cayenne pepper
In a large bowl or baking dish, add 1/4 cup of Pure Leaf Unsweetened Green Tea and 3 tablespoons of curry powder and whisk to combine. Add the chicken tenders and allow to marinate for 30 minutes.
In a small saucepan add the remaining Pure Leaf Unsweetened Green Tea and bring to a boil and add the rice. Reduce the heat to low, cover with lid and allow to simmer for 20 minutes or until the tea is thoroughly infused in the rice and the rice is cooked through. Fluff rice with a fork.
Meanwhile, in a large saute pan heat 2 tablespoons of coconut oil over medium heat. Add the chicken tenders, plus 2 tablespoons of the marinade and season both sides of the chicken with 1/4 teaspoon of salt and pepper while cooking. Cook the tenders until golden brown on both sides and cooked through, about 4 minutes per side. Once the chicken is almost cooked through, use a metal spatula to chop the chicken into bite-sized pieces in the saute pan. Add the chili sauce and stir to combine.
Once the chicken is cooked through, add the shallot, celery, and nutmeg. Cook until the celery and shallots start to soften. Add the rice to the saute pan and stir to thoroughly combine the chicken, rice and vegetables. Add the chili peppers, cayenne, and stir to thoroughly combine. Serve.
Tip: Perfect dish to use leftover rice! Add tea when reheating the rice in a saucepan to infuse the rice with the same flavors.