We are definitely brown rice converts by now. I mean, my family has succumbed to the concept of healthy lifestyle yielding better health and a more productive ‘self’. Foodwise, we have started embracing the fact that anything organic and low fat is good. Amen. So, brown rice is it for us now. Well, save for some ocassions when we have guests at home who still would howl for the white variety…
But who says you can’t have that yummy fried rice while being healthy with your choice of brown rice?
Cooking brown rice is a bit different than when you cook the white kind. The brown rice bigas is soaked in water for a good thirty minutes or so before they are cooked. Once cooked, you gotta let it sit for a day or so (in the ref, of course) to achieve the ‘lose’ texture that is best for fried rice.
To do the adobo fried rice, mince about 5 cloves of garlic. Saute in canola oil. Add 4 cups of rice. Season with salt, pepper and a swig of liquid seasoning. You may throw in about 2 tsp chopped chives if you wish for added flavor and extra kick. Once cooked and plated, top with shredded chicken adobo (recipe below). You may actually opt to toss the adobo already along with the chives.
1/2 kilo chicken
1/2 cup vinegar
5 cloves of head of garlic, minced
salt and pepper to taste
1. Season chicken with salt and pepper. Mix in garlic, vinegar and water enough to cover the meat.
2. Midway into cooking, add laurel leaf and peppercorn.
3. Bring to a simmer until tender and flaky. Add water as needed. Continue to fry until meat gets flaky and crunchy if you wish. Add canola oil as needed (chicken is expected to render fat, though).
I personally keep a container of adobo handy all the time. I store it in my freezer for future use. Who doesn’t cook adobo at least once a week, anyway? I even use it as panini filling (ah, that’s for the next blog, perhaps?)