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15
“Not” Fried Rice
A quick and healthy version of that carry-out
favorite.
Makes 8 cups
cooking spray
6 ounces chicken tender,
cut into ¼-inch pieces
1 teaspoon sesame oil
16 medium shrimp, peeled, deveined,
cut in half lengthwise
2 tablespoons soy sauce
(can use low-sodium)
2 teaspoons rice vinegar
½ teaspoon sugar
½ teaspoon freshly ground black pepper
2 teaspoons vegetable oil
½ ounce Canadian bacon or ham,
cut into ¼-inch pieces
¼ cup finely chopped onions
¼ cup finely chopped carrots
2 tablespoons chopped mushrooms
1 clove garlic, finely chopped
2½ cups (Rice Cooker) basmati rice
3½ cups (standard liquid measure)
low-sodium chicken stock
2
⁄
3
cup frozen peas, thawed
½ cup julienned red bell pepper
(1 x
1
⁄
8
" pieces)
4 green onions, trimmed and chopped
(include 2-3 inches of green)
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
2 teaspoons extra virgin olive oil
¼ cup red onion
2 cloves garlic, chopped
1½ teaspoons oregano
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoons kosher salt
½ teaspoons turmeric
2 cups (Rice Cooker) long grain white rice
3 cups (standard liquid measure) water
2 cans (15 ounces each) diced tomatoes,
drained – discard liquid
24 ounces shrimp, peeled, deveined,
halved lengthwise
1
1
⁄
3
cups frozen thawed peas
4 green onions, chopped
2 jalapeño 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