Some time ago I found a recipe for Dragon Noodles over at Budget Bytes and thought the spice level looked about right for my chili-sauce-loving husband. The only problem is that he strongly prefers rice over noodles. After a trial run with the noodles I determined that I could adapt it to rice, and Dragon Rice was born!
The recipe is flexible in as much as it’s basically fried rice, so use whatever combination of veggies you like. Corn is a nice addition with other vegetables, or a bag of frozen stir fry veggies, or maybe some broccoli florets. As for the protein, I used chicken breast because I had some in the freezer but canned chicken would work, as would beef or pork. If your grocery budget is tight you can skip the meat and just scramble in a couple of eggs before you add the rice. This is a great way to use up leftovers!
The real key to this recipe is the sauce, which I now call Dragon Sauce, and the key to the sauce is the balance of sweet and spicy. I usually use equal parts of sugar, soy sauce, and chili sauce, but you can adjust according to your taste. Use relatively more chili sauce and red pepper flakes if you want to light it up. Cut back on the hot stuff and the sweetness will shine through.
Is your mouth watering yet? Here’s the recipe!
from A Chat Over Coffee
What you’ll need:
- 4 servings of cooked rice (I made long grain white rice in my rice cooker, but go ahead and use whatever rice you have. If you have rice left over from something else, by all means, use it!)
- A couple of tablespoons of cooking oil or butter
- About 1 pound of boneless meat (Or use some canned meat. Or leftovers. Or skip the meat altogether.)
- About 3-4 cups of chopped vegetables (I used a bag of frozen peppers and onions that I had in the freezer from a super-sale. Leftovers or cut-up fresh veggies would also work.)
- 2 Tablespoons brown sugar
- 2 Tablespoons soy sauce (I used reduced sodium, but whatever you have should be fine.)
- 2 Tablespoons chili sauce (I used the kind with a picture of a rooster on the bottle.)
- A few shakes of crushed red pepper
- Two eggs (Optional. You can use them with meat or in place of meat or not at all.)
What to do:
- In a reasonably large pan set over medium-high heat, melt enough butter or warm up enough oil to cover the bottom of the pan. Use a large enough pan to hold the meat and veggies and rice all at once. This means a small stock pot in my kitchen.
- If your meat is uncooked, stir fry it until it’s cooked. If it’s already cooked, just warm it up in the pan.
- When the meat is just cooked, add the vegetables. Don’t overcook the meat because it’ll be in the pan with the veggies and will have more cooking time. If the veggies are already cooked then you’ll just warm them up in the pan with the meat. If the veggies are uncooked then you’ll stir-fry/steam them until they’re crisp-tender. I usually find that there’s enough moisture on frozen veggies or just-washed fresh ones that I can pop the lid on the pan and let the steam do its thing while I mix up the Dragon Sauce. Give the meat and veggies an occasional stir to keep everything from sticking and burning.
- Mix up the Dragon Sauce in a small bowl or even a coffee mug. Measure the brown sugar, then add the soy sauce, chili sauce, and crushed red pepper and mix it thoroughly. Set the sauce aside for a few minutes.
- If you are using eggs: Once the veggies are crisp-tender (or warmed up) then move everything from the center of the pan to the edges so that you can see the bottom of the pan in the middle. Add a little more butter and/or oil, then scramble the eggs in the middle of the pan. Once the eggs are cooked, mix them in with everything else.
- Once the veggies and eggs, if you’re using them, are cooked, dump the rice in the pan. Pour the Dragon Sauce over the rice. Mix everything together and let it cook for a few minutes more. Stir often. I personally like it when the rice on the bottom gets a little crispy and brown, but you cook it to your liking.
- Dish it up and chow it down! You might put the bottle of chili sauce on the table for the diehard spice-lovers in your group.
Which do you prefer, sweet or spicy? Meat, eggs, or both?
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