Chinese "Fried Rice"

We have enjoyed reading a book called, FIT2FAT2FIT

by Drew Manning and within this book are some amazingly delicious and clean recipes. Also, it's a book that describes Drew Manning's experience of being a fit, very lean trainer, to overweight and unhealthy, back to being fit again. It's quite an amazing story! Great book Drew!

We decided to try out some of the recipes from his book.
This one was a HIT! It honestly tasted like an indulgent and rich Chinese dish.
But, YOU be the judge.... I think it was a spectacular knock off dish.

Chinese "Fried Rice"

Ingredients:

10 ounces fresh cauliflower (about 1/2 medium head)

cooking oil, (we used coconut oil)

3 green onions, sliced (and roughly separated into green and white)

1 clove garlic, minced

dash of ginger, optional

3 Tbsp. soy sauce

Few drops of sesame oil, to taste

16oz. raw chicken, cut into 1 in. pieces

3 eggs beaten

(makes 4 to 6 servings)

Grate the cauliflower using either the largest holes on a hand grater or the grating blade in a food processor. The results should resemble cooked white rice--hence the recipe's name.
Weigh out 10 ounces of the grated cauliflower.
On medium high heat, heat enough oil to cover the wok or skillet.
Quickly stir fry the garlic and the WHITES of the onions. (Watch closely so as NOT to burn)
Add the cauliflower; fry about 4-5 minutes, stirring constantly, until it begins to color a bit. (Don't overcook or it will get mushy)
Stir in the Ginger, soy sauce, sesame oil, onion greens and shrimp. Stir fry chicken until cooked through.
Push the "rice" mixture to one side of the wok.
Pour the eggs into the other side; scramble and cook until moist.
Mix the eggs into the "rice", breaking up any large chunks of egg.

Tip: This dish stores and reheats well.

Recipe courtesy of: FIT2FAT2FIT by Drew Manning p.140 (but we changed the protein to chicken, the original recipe calls for shrimp)

Sauteed Shrimp-n-veggies

Here's a healthy yet yummy dish that my hubby made up.  It has turned into one of my favorite dishes for dinner.

10 Frozen Raw Shrimp (more if you want)
2 Tbs Olive Oil
1 Tbs Minced Garlic
1 Tbs Rice Vinegar
Salt & Pepper (to taste)
1 tsp Natures Seasoning (my favorite all purpose seasoning)
Quinoa
Chicken Stock
Sliced Veggies (mushrooms, carrots, bell peppers, onions, squash, asparagus, zucchini, etc)

In a small saucepan cook up the Quinoa with chicken stock (instead of water).  Follow the directions to cook the Quinoa on the box. 

Quinoa is a sprout.  When you see the tiny balls sprout, it's fully cooked.

To prep the shrimp, lay your frozen shrimp on a plate and cover them in water so they can thaw out.

Once thawed, lay shrimp on a paper towel and pat dry

In a sauce pan, heat up the olive oil and garlic.  Once heated, saute' the onions until they are translucent, then add in the rest of the veggies and saute' them until they are tender.  Add Vinegar, Salt, Pepper, and Natures Seasoning to taste.

Once Veggies are tender, push them off to the side and add the shrimp.  Once the tails of the shrimp start turning pink, the shrimp is ready to turn over and cook on the other side.

When the shrimp is pink on both sides, it's fully cooked.  Serve veggies and Shrimp over Quinoa and enjoy.

Makes 2-3 Servings

Add soy sauce and/or hot sauce for extra flavor.
*For Paleo, do not add Natures Seasoning and Salt

Thai Shrimp Bisque

2 C brown rice, prepare as usual and keep warm
1 lb uncooked, tail-on medium shrimp

1 TBS vegetable oil
¼ C sliced green onions OR regular onion, chopped
1 inch piece peeled and grated fresh ginger
2 garlic cloves, pressed

2 TBS cornstarch
1 TBS sugar
2 TBS Hoisin sauce (found in Asian section of grocery)
1 tsp salt
1 TBS tomato paste
1 tsp curry powder (to preferred taste)
dash of cayenne pepper (optional, can be slightly spicy already from the ginger)

2 C chicken broth
1 can lite coconut milk (or regular)
fresh lime juice, to taste

8 oz sliced mushrooms (or less if desired)
1 can plain diced tomatoes, drained (or 1 C diced fresh tomatoes)
2 TBS snipped cilantro



DIRECTIONS:

1. Clean and remove tails from shrimp, set aside.
2. Heat oil in a medium pot. Add onions, ginger and garlic; cook and stir 2-3 minutes.
3. Stir in cornstarch, sugar, Hoisin sauce, salt, tomato paste, curry and cayenne.
4. Gradually add broth, coconut milk and lime juice. Bring to a boil.
5. Add mushrooms. Simmer 3-4 minutes.
6. Add tomatoes; simmer 3-4 more minutes.
7. Add shrimp (at very end...like 3-5 minutes before you think you'll be eating) and cook for 3-5 min.
8. Ladle into soup bowls; top with hot cooked rice and snipped cilantro.

Recipe: Courtesy of Melanie Redd