“Not” Fried Rice
Aquick and healthy version of that
Makes 8 cups
cooking spray
6ounces chicken tender, cut into
1 teaspoon sesame oil
16medium shrimp, peeled, deveined, cut in half lengthwise
2tablespoons soy sauce (can use
2teaspoons rice vinegar
½ teaspoon sugar
½ teaspoon freshly ground black pepper
2teaspoons vegetable oil
½ounce Canadian bacon or ham, cut into
¼cup finely chopped onions
¼cup finely chopped carrots
2tablespoons chopped mushrooms
1clove garlic, finely chopped 2½ cups (Rice Cooker) basmati rice
3½ cups (standard liquid measure)
2⁄3 cup frozen peas, thawed
½cup julienned red bell pepper (1 x 1⁄8" pieces)
4green onions, trimmed and chopped (include
1 cup 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 cooking bowl into the Cuisinart® Rice Cooker/Steamer. Add the oil; cover and turn on for 1 minute. Add the Canadian bacon, chopped onions, carrots, mushrooms, 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 15 minutes, place the steaming tray over the cooking bowl and cover. Continue to cook until Rice Cooker switches to Warm. Using protective potholders, lift off steaming tray. Add the peas, red pepper and green onions to the bowl on top of the rice – do not stir. Replace the steaming tray on top of
the 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 (based on 8 servings):
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 6 entrée servings
2teaspoons extra virgin olive oil
¼ cup red onion
2cloves garlic, chopped 1½ teaspoons oregano
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoons kosher salt
½ teaspoons turmeric
2cups (Rice Cooker) long grain white rice
3cups (standard liquid measure) water
2cans (15 ounces each) diced tomatoes, drained – discard liquid
24ounces shrimp, peeled, deveined, halved lengthwise
11⁄3 cups frozen thawed peas
4 green onions, chopped
2jalapeño peppers, stemmed, seeded, and chopped
Place cooking bowl in Cuisinart® Rice Cooker/ Steamer. Add olive oil. Cover and turn on; let heat for 1 minute. Add red onion, garlic, oregano, coriander, cumin, salt, and turmeric to bowl; stir, using wooden spoon, to coat with oil. Cover and cook for 1 minute. Add rice, stir and cook for
2 minutes. 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 10 minutes, place steaming tray on 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 vegetables. 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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