Chicken Fried Rice in dutch oven.
(Really like the heat distortion there, warping the picture.)
Never made this before in a dutch oven, but figured it would be worth a try. It was a very fast meal, too, done in about 15-20 minutes, as long as you use already cooked rice, of course.
The secret is you have to keep constantly stirring for the first few minutes, but then let it bake after that. And, don’t have the bottom too hot or you’ll burn it :(
- ~ 1 ½ cups pre cooked rice
- one package boneless chicken breast, cut in ½ cubes
- one bunch of green onions, chopped
- one whole egg (or, as I prefer, eggbeaters)
- 2 tablespoons olive oil
- ½ tablespoon red pepper flakes
- ½ teaspoon salt
Heat the oven with about 8-10 coals on the bottom. Heat 1 tablespoon of oil. Add the red pepper flakes and toast them for few seconds, then add the chicken. Stir and brown it for a minute.
Heat the rest of the oil, then add in the rice in batches, rolling it in the oil to coat and fry it, stirring constantly.
Add the egg and let it fry a bit, then scramble it up and around in the rice. Toss in the green onion and salt and stir.
Cover and cook with about a dozen or so coals on top. Check after about 10 minutes. If it is too hot on the bottom, move the oven off the bottom coals and just leave the top coals.
Goes well with various roasted veggies (asparagus, broccoli, carrots). Also goes well with peanuts, whole or with an Indonesian style peanut sauce. In the silver aluminum foil in the upper right of the picture is roasting asparagus.