Chicken Fried Rice Seasoning
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Not many recipes taste better using leftovers…but fried rice is one of them! A quick fry in a wok, and cold, cooked leftover rice turns nice and crispy. Use the convenience of bagged coleslaw for veg, or shred your own cabbage to save on grocery costs.
Ingredients
1 pkgChicken Fried Rice Seasoning (Pack of 3)
2 tbsp low-sodium soy sauce
2 tbsp water
1 tbsp sesame oil
1 tbsp vegetable oil
1 lb (450 g) boneless, skinless chicken thighs or breasts
3 cups cold, cooked white rice
4 cups shredded coleslaw
Preparation
In a small bowl, whisk together seasoning, soy sauce, water, and sesame oil. Set aside.
In Wok, heat vegetable oil over medium-high heat. Meanwhile, cut chicken into bite-sized pieces.
Add chicken to wok; stir-fry until cooked through, about 5 min.
Increase heat to high; add rice. Stir often to break up clumps and heat through, about 5 min.
Gradually add coleslaw (wok will be full). Add reserved seasoning mixture; stir-fry 3 min or until coleslaw is tender-crisp.
Nutritional Information
Per serving (about 1 1/2 cups): Calories 430, Fat 15 g (Saturated 3 g, Trans 0 g), Cholesterol 75 mg, Sodium 490 mg, Carbohydrate 44 g (Fibre 2 g, Sugars 5 g), Protein 26 g.
Tips
Day old, cold rice works best in this recipe. It helps keep the rice grains crisp. Freshly cooked rice is more likely to be too soft and stick to the wok.
Don’t have day old rice? Make Steamer Rice—1 cup uncooked white rice makes about 3 cups, just what you need for this recipe. Don’t forget to cool it down in the fridge first!
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Your favourite take-out Thai soup dupe, made in the microwave. A speedy route to a soup that eats like a meal and only dirties one dish, hurray!
Perfectly Balance Your Plate
Serve with 1 cup sliced vegetables and 1 small wholegrain bun.
Ingredients
1 sweet potato
1 pkgPad Thai Seasoning (Pack of 3)orChicken Fried Rice Seasoning (Pack of 3)
1 can (14 oz/398ml) coconut milk
2 cups hot water
2 heads baby bok choy
1 block (454 g) medium-firm tofu
1 cup sliced mushrooms
1⁄2 lime, juiced (optional)
Preparation
Dice potato into small cubes; you should have about 2 cups. Place in a Round Steamer. Cover; microwave on high until tender, 4-6 min.
Meanwhile, in a large measuring cup, combine seasoning with coconut milk and hot water. Coarsely chop bok choy, you should have about 2 cups. Drain tofu, measure out 1 1⁄2 cups. Save remainder for use at a later date.
When potatoes are tender, pour coconut milk mixture into steamer. Cover; microwave on high until hot, about 4–6 min. Stir halfway through cooking.
Carefully stir in bok choy, tofu, and mushrooms. Cover; microwave on high until bok choy and mushrooms are tender, about 4 min. Squeeze in lime juice, if desired.
Nutritional Information
Per serving (about 1 1/2 cups): Calories 340, Fat 19 g (Saturated 13 g, Trans 0 g), Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 30 g (Fibre 6 g, Sugars 10 g), Protein 16 g.
Tips
Swap tofu with cooked chicken or shrimp.
For a protein boost, add leftover tofu to your morning smoothie—you won’t even taste it!
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Fried rice and burritos are joining forces in a mouthwatering way. We’re taking regular, ol’ leftovers, mixing ‘em up, and turning them into a dinner or lunchtime hit that’s anything but boring. The cream cheese in here adds so much creaminess and flavour that cheddar on its own just can’t match.
Perfectly Balance Your Plate
Serve with 1 cup sliced veggies.
Ingredients
1 can (14 oz/398 ml) unsalted black beans, drained and rinsed
4 cups preparedChicken Fried Rice
1⁄2 cup preparedPoco Picante Salsa
1⁄2 brick (8 oz/250 g) cream cheese
1 cup shredded cheddar cheese
Toppings (optional): diced green onion, crushed tortilla chips
Preparation
Preheat oven to 350° F. Lightly brush a 9" X 13" baking dish with oil.
In a large bowl, combine beans, fried rice, and salsa. Spread half of the filling evenly across the baking dish. Dollop cream cheese in chunks over filling. Top with remaining filling and sprinkle on cheese.
Bake 30 min. Add toppings, if desired.
Nutritional Information
Per serving: Calories 400, Fat 18 g (Saturated 8 g, Trans 0.2 g), Cholesterol 75 mg, Sodium 500 mg, Carbohydrate 35 g (Fibre 5 g, Sugars 3 g), Protein 23 g.
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Pull out your chopsticks because this recipe has all the comfort of a bowl of soup but it’s dished up as a stir-fry.
Perfectly Balance Your Plate
This is a perfectly balanced plate.
Ingredients
1⁄2 pkg (14 oz/400 g) thick rice noodles
4 cups boiling water
1 pkgChicken Fried Rice Seasoning (Pack of 3) orCrispy & Crunchy Lettuce Wrap Seasoning (Pack of 3)
1 tbsp rice vinegar
1 tbsp low-sodium soy sauce
2 tbsp water
1 tbsp oil
1 lb (450 g) ground chicken
1 large bell pepper
2 cups sugar snap peas or snow peas
Toppings (optional): sliced green onion
Preparation
In Round or Multipurpose Steamer, combine rice noodles and boiling water. Ensure noodles are completely submerged—add more boiling water as needed. Stir occasionally until tender, about 8–10 min. Drain and rinse under cold water.
Meanwhile, in a small bowl, whisk together seasoning, vinegar, soy sauce, and water. Set aside.
Heat oil in Wok over medium-high heat. Add chicken. Stir-fry until cooked, breaking up chunks as needed, 5–6 min.
Thinly slice pepper; add to wok along with snap peas. Stir-fry 1–2 min or until tender crisp. Add noodles and sauce. Carefully mix everything using a scooping motion, 1 min. The wok will be full! Serve immediately and add toppings, if desired.
Nutritional Information
Per serving: Calories 430, Fat 13 g (Saturated 3 g, Trans 0.1 g), Cholesterol 100 mg, Sodium 510 mg, Carbohydrate 52 g (Fibre 3 g, Sugars 4 g), Protein 24 g.
