Another delicious recipe from Singaporean, Malaysian & Indonesian Cuisine adapted for our vegetarian diet. We’ve tried this with Morningstar Sausage Patties, Gardein Breaded Chick’n nuggets, and deep-fried gluten pieces (we got the deep-fried gluten pieces from Chinatown). We liked the deep-fried gluten the best, but all work well.
1 lb Gardein Crispy Chick’n* nuggets, defrosted, each nugget quartered.
2 c rice (we prefer basmati)
Spice mix #1:
1 shallot, finely minced
1/2 T ground garlic
1 t. ground ginger
1 t. coriander powder
1 t. black pepper
Spice mix #2:
1 t ground nutmeg
4 whole cloves
1/4 t. ground cumin
1 t. ground cardamom
2 stalks lemongrass, coarsely chopped
2 c water
2 Knorr Vegetable Bullion cubes
1 t salt
1 c diced pineapple
2 T crispy (deep-fried) shallots
salt, to taste
* We buy Gardein’s Mandarin Orange Crispy Chick’n and set the sauce packet aside for other uses.
Bake the chick’n in a single layer on a non-stick cookie sheet sprayed with cooking spray in the oven at 425oF for 5 minutes.
Heat 2 T oil. Stir-fry spice mix #1 over medium heat for 1 minute. Add spice mix #2 and stir for 3 more minutes. Add chick’n pieces and stirfry for 2 minutes. Add the stock, bring to a boil, reduce heat and cook for 3 more minutes. Remove the chick’n, chop into finer pieces, and set aside. Retain the stock for use with the rice.
Wash the rice and put it into the rice cooker. Add the leftover stock. Top off with water to the fill line (should be the forth line). Mix to combine. Cook in the rice cooker per cooker instructions.
After the rice is cooked, stir in the chick’n and garnish. Mix to combine.