Red Rice and Stuff

Whenever I'm left to my own devices to find a dinner for myself, I fall back on asian cooking. It's good when you have not many ingredients and it uses up my fierce soysauce addiction. This meal started as an excuse to eat the rice.

See, ages ago I picked up what I thought was red rice at the asian market. Turns out it was mashed little dried red beans, and when I cooked it like rice it burned and came out horrible, and even sugaring it with the plan of making riceballs stuffed with red bean paste didn't save them. Sad.

So this time, I took the little bits and threw maybe a tablespoon in with the basmati, and that was much more successful. No burning, and it turned the rice this great Chinese red color without changing the flavor too much, except maybe the slightest hint of a sweetness. It looks kind of orangy-pinky in the picture, but it was way redder in person.

Anyway, so here I was, hungry, with red rice. What goes with that? Chicken! Salmon! Broccolli! I'm not good at stirfry (I think it's cuz I don't have a wok and those long cooking chopsticks. yeah, that's it.), but I'm great at steaming, so that's what I did. Sliced the chicken up really thin so it'd cook faster and steamed it with a little oil, a little butter, alot of soy sauce, a little rice wine vinegar and a few minced garlic cloves and alot of pepper. Then steamed the salmon without defrosting it so the fishwater helped it deglaze the chicken-yummy, and threy the broccolli in with it, and tossed the chicken back in to heat while it finished off.

Result? Yum!