“Not” Fried Rice
A quick and healthy version of that
Makes 4 cups (1L)
1/2 teaspoon (2ml) sesame oil
3ounces (85g) chicken tender, cut into
8medium shrimp, peeled, deveined, cut in half lengthwise
1tablespoon (15ml) soy sauce (can use
1teaspoon (5ml) rice vinegar
1/4 teaspoon (1ml) sugar
1/4 teaspoon (1ml) freshly ground black pepper
1 | teaspoon (1ml) vegetable oil |
1/4 | ounce (7g) Canadian bacon or ham, |
| cut into |
2 | tablespoons (30ml) finely chopped onion |
2tablespoons (30ml) finely chopped carrot
1tablespoon (15ml) chopped mushroom
1/2 clove garlic, finely chopped
1/3 cup (80ml) frozen peas, thawed
1/4 cup (60ml) julienned red bell pepper (1 x 1/8” (0.3cm) pieces)
2green onions, trimmed and chopped (include
1/2 cup (125ml) mung bean sprouts
Lightly coat the steaming tray with cooking spray. Place the chicken in a small dish and drizzle with half the sesame oil; stir to coat. Place in the steamer tray to one side in a single layer. Repeat with the shrimp. Reserve.
In a small bowl, combine the soy sauce, rice vinegar, sugar, and pepper. Stir until sugar dissolves; reserve.
Insert the Rice Cooking Bowl into the Cuisinart™ Rice Cooker. Add the oil; cover and turn on for 1 minute. Add the Canadian bacon, chopped onions, carrot, mushroom, and garlic. Stir to coat with oil. Cover and cook 4 to 5 minutes. Add the rice; stir to coat. Add the stock, cover and cook. After rice has cooked for 10 minutes, place the steaming tray over the Rice Cooking Bowl and cover. Continue to cook until Rice Cooker switches to “Warm”. Using protec- tive potholders, lift off steaming tray. Add the peas, red pepper and green onions to the Rice Cooking Bowl on top of the rice – do not stir. Replace the steaming tray on top of the Rice Cooking Bowl and cover. Let stand 5 minutes. Transfer the rice and
vegetables to a medium bowl, along with the steamed chicken and shrimp and mung bean sprouts. Drizzle the soy mixture over the rice and stir to combine. Serve immediately.
Nutritional information per serving:
Calories 286 (12% from fat) • carb. 42 g • pro. 20g •
fat 4g • sat.fat 1g • chol. 75mg • sod. 566mg •
calc. 41mg • fiber 2g
Mexican Rice & Shrimp
Makes 3 entrée servings
1teaspoon (5ml) extra virgin olive oil
2tablespoons (30ml) red onion, chopped
1clove garlic, chopped
3/4 teaspoon (4ml) oregano
1/4 teaspoon (1ml) ground coriander
1/4 teaspoon (1ml) ground cumin
1/4 teaspoon (1ml) kosher salt
1/4 teaspoon (1ml) turmeric
1cup (Rice Cooker) long grain white rice
12ounces (340g) shrimp, peeled, deveined, halved lengthwise
1can (15 oz.) diced tomatoes, drained – discard liquid
2/3 cup (165ml) frozen thawed peas
2 | green onions, chopped |
1jalapeño pepper, stemmed, seeded, and chopped
Place Rice Cooking Bowl in Cuisinart™ Rice Cooker. Add olive oil. Cover and turn on; let heat for 1 minute. Add red onion, garlic, oregano, coriander, cumin, salt, and turmeric to Rice Cooker Bowl; stir, using wooden spoon, to coat with oil. Cover and cook for 1 minute. Add rice, stir and cook for 2 min- utes. Add water; stir. Add drained diced tomatoes on top of rice – do not stir in. Cover and turn on.
Lightly coat the interior of the steaming tray with cooking spray. Place shrimp in steaming tray. After 25 minutes, place steaming tray on Rice Cooking Bowl; cover. Cook until Rice Cooker switches to “Warm”. Place the peas, green onions and jalapeño pepper on top of the rice. Cover and let stand on “Warm” for 5 minutes.
To serve, fluff with rice paddle and stir in vegeta- bles. Transfer to top with steamed shrimp. Garnish with sliced avocado and serve with a wedge of lemon or lime.
Nutritional information per serving:
Calories 350 (9% from fat) • carb 49g • pro 29g • fat 3g • sat.fat 1g • chol. 221mg • sod. 485mg • calc. 108mg • fiber 4g
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