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14
“Not” Fried Rice
A quick and healthy version of that carry-out
favorite.
Makes 4 cups
1/2 teaspoon sesame oil
3 ounces chicken tender,
cut into 1/4-inch pieces
8 medium shrimp, peeled, deveined,
cut in half lengthwise
1 tablespoon soy sauce
(can use low-sodium)
1 teaspoon rice vinegar
1/4 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1 teaspoon vegetable oil
1/4 ounce Canadian bacon or ham,
cut into 1/4-inch pieces
2 tablespoons finely chopped onion
2 tablespoons finely chopped carrot
1 tablespoon chopped mushroom
1/2 clove garlic, finely chopped
1-1/4 cups (Rice Cooker) Basmati rice
1-3/4 cups (standard liquid measure)
low-sodium chicken stock
1/3 cup frozen peas, thawed
1/4 cup julienned red bell pepper
(1 x 1/8” pieces)
2 green onions, trimmed and chopped
(include 2-3 inches of green)
1/2 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 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
1 teaspoon extra virgin olive oil
2 tablespoons red onion
1 clove garlic, chopped
3/4 teaspoon oregano
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon turmeric
1 cup (Rice Cooker) long grain white rice
1-1/2 cups (standard liquid measure) water
12 ounces shrimp, peeled, deveined,
halved lengthwise
1 can (15 oz.) diced tomatoes, drained –
discard liquid
2/3 cup frozen thawed peas
2 green onions, chopped
1 jalapeño 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
CRC-400 IB-4932 rev 1/14/04 7:46 PM Page 16