Wish Upon A Dish: Basmati Fried Rice and Beer Can Chicken Again??

May 1, 2011

Basmati Fried Rice and Beer Can Chicken Again??

Yes, again. When something is this good and easy to make, why not?
Especially when it is a free chicken.

Every major holiday the Shop-Rite by me gives away a free turkey, ham or Kosher Chicken.

I always opt for the chicken because not only is it a wonderful chicken that requires no brining (Kosher chickens are always brined) it is the perfect size for two people.

We never eat all of a huge ham shoulder or roast and I do not have room in my freezer for a whole turkey.

The rest of this week will be rainy so no grilling. Today is the day to grill so, naturally, a free chicken is what we thought of.

Could not be easier. Half a can of beer, with 3-4 whole garlic cloves, in the rear of a chicken that has been injected with herbs and spices, grilled to perfection. Who wouldn't want that for a Sunday dinner?

I have leftover spinach from my lasagna and leftover Basmati rice that I will turn into fried rice.

Basmati Fried Rice
makes 2 cups
* 2 cups rice, preferably left over
* 1 tsp canola oil
* 1/4 cup chopped onions
* 1 egg, scrambled
* Handful of snow peas
* 2 carrots, grated
* 1-2 tablespoons of soy sauce, low sodium
* 1-2 shakes of sesame oil
* Pinch red pepper flakes
* 2 scallions, sliced thin, whites and green parts

In a non-stick fry pan, heat canola oil and fry the egg, breaking it up into chunks. Remove to a plate.
In same pan saute onions & carrots for 2 minutes. Add rice to warm through.
Throw in the peas, the soy and the sesame oil. Stir till combined. Add egg and red pepper flakes. Give it a final stir and place in a bowl. Garnish with the chopped scallions.

The chicken has no recipe. I bought an injector kit that includes the needle, a jar of marinade and dried spice and I still use that. If you do not have an injector just sprinkle dried herbs on the outside after you rub the skin with olive oil.
Take a small can of beer and empty half out and replace that with the garlic cloves.

I place my chicken in a pie plate while preparing and transporting. Slide the chicken down onto the beer can and rub with olive oil. Shake of salt & pepper, onto the grill which you cover and maintain a temp of 375-400F. Grill for 1 to 1 1/4 hours or when the temp in the thigh is 160F.

Now, you can also use your oven, just make sure before you try to put the chicken in, that you put it on the lower rack. If it is still too close to the top give it an umbrella with a small piece of foil to protect it. Same temp same time.

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