Egg Fried Rice

Ingredients

4 Tbsp butter, divided
2 large eggs, beaten
2 medium carrots, peeled and diced
1 small white onion, diced
3 cloves garlic, minced
4 cups cooked and chilled long grain or brown rice*
4 Tbsp soy sauce
1 Tbsp hoisin sauce
1/4 tsp dried chili flakes
1 cup frozen peas
3 green onions, sliced thinly on diagonal, plus extra for garnish**
1 Tbsp toasted sesame oil

Method

1. Melt 1/2 Tbsp butter in a large nonstick skillet over medium-low heat. Add the eggs and cook, stirring occasionally, until the eggs are clumped and just slightly wet, about 2 to 4 minutes. Remove from skillet and set aside.
2. Increase heat to medium and add an additional 2 Tbsp butter to the skillet. Add carrots and onion; cook, stirring occasionally, until the onions and carrots have softened, about 6 minutes.
3. Increase heat to high; add the remaining 1-1/2 Tbsp butter to the skillet and immediately add the rice, soy sauce, hoisin sauce, and chili flakes and stir to combine. Cook, stirring and flipping the rice occasionally, until the rice begins to crisp up, about 3 minutes.
4. Add the eggs, peas, and green onions, and stir to combine.
5. Remove from heat and stir in the sesame oil until combined. Garnish with extra green onions before serving.

Makes 4 servings.

Source: Manitoba Egg Farmers

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Congee with Ground Beef

Ingredients

4 oz rice
1-1/2 teaspoon salt
8 cups water
4 oz ground beef
1 oz rice vermicelli

Seasonings

2 teaspoons egg white
2 teaspoons water
1 teaspoon cornstarch
1 teaspoon oil
1/4 teaspoon salt
dash of pepper
1/8 teaspoon sesame oil

Method

1. Season the ground beef with the seasoning ingredients. Mix well.
2. Trim rice vermicelli into tiny bits. Sprinkle into a pot of hot oil. Remove and drain immediately. Mix with the ground beef in deep bowls.
3. Rinse and marinate the rice with salt. Add 8 cups of boiling water, boil and simmer for 1-1/2 hours.
4. Pour boiling congee into the beef mixture. Mix and serve when beef is done.

Cook’s Tip:

Drop in bits of rice vermicelli to test the readiness of oil. Rice vermicelli should rise and float immediately if the temperature is suitable.

Makes 6 servings.

Source: Distinctive Snacks of Hong Kong

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Dahl Curry With Coconut Milk

Ingredients

1/2 cup red lentils
1 cup water
1 vegetable soup cube
1 cinnamon quill
3/4 tsp ground turmeric
1/2 tsp ground cumin
1/4 tsp coriander seeds
1/2 tsp ground ginger
1/4 tsp crushed chili pepper (optional)
1 small onion, diced
1 clove garlic, minced
1 can coconut milk
2 slices organic lemon
1 Tbsp chopped fresh cilantro
ground black pepper (to taste)
1 cup of rice, uncooked

Method

1. Cook the rice according to the directions on the pack so that it will be ready to serve alongside the dahl.
2. Place lentils in a medium saucepan and rinse and drain until water runs clear.
3. Add water, soup cube, spices, onion and garlic.
4. Bring to a boil and cook lentils for 5 minutes, stirring occasionally.
5. Add coconut milk to the lentils and let simmer another 10 minutes, or until lentils are tender.
6. Garnish with cilantro, lemon slices and black pepper.
7. Serve the rice on the side.

Makes 2 to 4 servings.

Source: Health First

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Tuna Salad Sushi Bowl

Ingredients

1/3 cup teriyaki sauce
1/3 cup rice vinegar
1 tbsp finely grated fresh ginger
45O g packaged brown microwave rice
2 X 185 g canned tuna in spring water, drained
1 Lebanese cucumber, about 130 g, halved lengthwise, seeded, sliced thinly lengthwise
1 large avocado, about 320 g, sliced thinly
1 large carrot, 180 g, cut into matchsticks
1/3 cup drained pickled ginger, sliced thinly
1 tbsp toasted sesame
1/2 sheet toasted seaweed (nori), shredded finely

Method

1. Combine sauce, vinegar and ginger in a small bowl.
2. Reheat rice following packet instructions.
3. Combine warm rice and half the dressing in a bowl.
4. Serve rice with tuna, cucumber, avocado, carrot and pickled ginger.
5. Drizzle with remaining dressing and sprinkle with sesame seeds and seaweed before serving.

Makes 4 servings.

Source: Everyday Powerfoods

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Brown Rice Pecan Cookies

Ingredients

1-2/3 cups brown rice flour
1 cup powdered sugar
1 cup chopped pecans, toasted
1/2 teaspoon salt
1/2 teaspoon baking powder
6 tablespoons butter, softened
6 tablespoons canola oil
1-1/2 teaspoons vanilla extract
1 large egg

Method

1. Preheat oven to 375°F.
2. Combine flour, sugar, pecans, salt, and baking powder, stirring with a whisk.
3. Place butter and oil in a large bowl. Beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until well combined. Add flour mixture; beat at low speed until just combined (dough will be soft).
4. Scoop dough by level tablespoonfuls onto 3 baking sheets lined with parchment paper, 12 per sheet. Lightly press down on each cookie. Bake at 375°F for 10 minutes or until lightly browned around edges. Cool 2 minutes on pan on wire racks. Remove cookies from pan and cool completely on wire racks.

Makes 36 cookies.

Source: Everyday Whole Grains

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