Tags: dinner - vegetarian - chicken - Asian - Gluten Free - GF Asian -
GF Dinner - GF Vegetarian - GF Chicken
Active Time: 30 min
Passive Time: N/A (optional - velvet chicken - 1 hour)
Serves: 4

Sweet-savory take on fried rice

Adapted from Bon Appetit

• Chicken breast: 1 - 1.5 lb, thinly sliced (see optional step for velveting) - optional, leave out for vegetarian meal

• Olive oil: 6 tbsp, divided (more if using chicken)

• Medjool dates: 8, pitted, coarsely chopped
• Scallions: 6, thinly sliced
• Garlic: 4 cloves, coarsely chopped
• Bay leaves: 2
• Ginger: 1 tbsp finely grated
• Turmeric: 1 tbsp ground (or 1 tsp freshly grated)
• Kosher salt: to taste

• Long grain white rice: 4 cups cooked (from about 1.25-1.5 cups uncooked)

• Unsweetened coconut flakes: 1/2 cup

• Soy sauce: 2 tbsp, plus more for optional velveting step

• Mint leaves: 1 handful, torn if large
• Limes: 1, juiced

• Optional - sesame oil (1 tbsp), soy sauce (1 tbsp), cornstarch (1 tbsp), egg white (1), garlic (4 cloves, thinly sliced) for velveting chicken

• To velvet the chicken, mix together 1 tbsp cornstarch, 1 tbsp soy sauce, 1 tbsp sesame oil, and 1 egg white. Add thinly sliced chicken and garlic, stir, and put in the fridge for 30-60 minutes

1. Heat about 3 tbsp olive oil in a wok. Add dates, scallions, garlic, bay leaves, ginger, and turmeric. Season with kosher salt. Cook, stirring occasionally, until fragrant and garlic is starting to soften, about two minutes. Transfer mixture to a small bowl and set aside. Discard bay leaves
2. If cooking chicken, heat another 3 tbsp of olive oil in the wok and add the (optionally velveted) chicken. Cook undisturbed for several minutes, then stir fry until cooked through. Transfer to plate
3. Heat 3 tbsp olive oil in the wok. Add the rice and press into an even flat layer. Cook undisturbed until crisp underneath, about 5 minutes. Shake wok to loosen, then break rice up into large pieces with a spatula and turn over. Scatter coconut flakes on top and cook, undisturbed, for another 2 minutes
4. Mix in date mixture and soy sauce (and chicken, if using). Toss to break up rice clumps. Taste and add salt as needed. Remove from heat and let cool slightly
5. Add mint leaves and lime juice to taste before serving