Spicy Asian Baked Rice with Pork and Shiitake Mushrooms
Notes from our test kitchen; ground beef may be substituted for the ground pork or use half each, make this as spicy as you like by adjusting the chili-garlic sauce and/or the chili flakes, converted white rice also works well in place of the short grain
Servings 4-6
Ingredients:
2-3 tablespoons vegetable oil
1 pound ground pork
1 small onion, chopped
4-6 garlic cloves, finely chopped
1/2 teaspoon crushed chili flakes (or adjust to heat level)
1 (10-ounce) can chicken broth mixed with 1 soup can of cold water
3 tablespoons low-sodium soy sauce
2 tablespoons fresh lime juice
1 tablespoon fish sauce, optional
2-3 teaspoon hot chili-garlic sauce
2 red bell pepper, seeded and julienned (can use 1 red and green bell pepper)
2-3 cups sliced shiitake mushrooms
1 cup short grain uncooked white rice
salt, optional
fresh ground black pepper, to taste
3 green onions, chopped
Instructions:—————————————-
Preheat oven to 375 degrees F.
Set oven rack to second-lowest position.
Grease a Dutch oven or a heat-proof saucepan with a lid.
Heat oil in a large saucepan over medium-high heat.
Add in ground pork and onion; cook stirring until the pork is well browned (about 10-15 minutes, the meat must be browned) drain fat.
Add in garlic and chili flakes; cook stirring for 2-3 minutes.
Stir in the chicken broth with 1 full can of water, soy sauce, lime juice, chili-garlic sauce and fish sauce (if using) bring to a boil stirring.
Add in red bell pepper strips, shiitake mushrooms and rice; return to a boil stirring.
Season with salt and pepper then remove from heat.
Transfer to oven and bake for 35-40 minutes or until the rice is desired tenderness.
Mix in green onions.
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