Do It Yourself Chinese Takeout

   

It's the classic Chinese Food Starch Staple, Fried Rice. Who doesn't love it? But you may not love the calories or MSG that sometimes come as a side to this delicious dish.  Enter Erica Schlick, she's the author of the new healthy food cookbook The Wandering Palette. Erica stopped by Tonia's Kitchen to talk about her version of fried rice, and what it doesn't and does not include. Erica told Tonia it starts with Pineapple. It's one of Erica's most favorite recipes and one she practically lived on while in Thailand. Erica says she really likes to keep everything fresh and simple to make, but there's a nutritious side of things here too, Erica says you might want to consider Cauliflower as the "rice" part of things.  Try it out and see!

Servings: 2
Prep Time: 15 minutes
Cook Time: 15-20 minutes

INGREDIENTS

1 tablespoon coconut oil
2 garlic cloves, minced
1/2 lb. boneless chicken tenders, cut into small bite-sized cubes
4 carrots, peeled and chopped into small cubes
3 cups cauliflower rice
1/2 cup fresh pineapple, cut into small cubes
1/2 cup frozen peas
2 tablespoons coconut milk
1 tablespoon fish sauce
1 teaspoon low sodium tamari or coconut aminos
1 tablespoon sesame oil
1 tablespoon onion powder
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
2 eggs, beaten
3 tablespoons unsalted cashews or peanuts
sesame seeds, for garnish
2 tablespoons finely chopped cilantro
1 tablespoon finely sliced chives

DIRECTIONS

1.    Heat a large skillet set over medium heat. Add the coconut oil and garlic, and cook, while stirring, until the garlic turns slightly brown and the aroma of the garlic comes out.  

2.     Add in the chicken and cook until just done. If needed, add some water if the skillet gets too dry. Add in the carrots and cook until they are halfway done. Add in the cauliflower rice and cook until the rice and carrots are tender-crisp. Stir in the pineapple and green peas. 

3.     Whisk the coconut milk with the fish sauce, tamari, sesame oil, onion powder, ground ginger and ground turmeric until smooth. Pour evenly over the cauliflower mixture.  

4.     Scramble the eggs in a small frying pan, stirring frequently to keep them curd-like. Once eggs are just cooked, mix them with the cauliflower mixture.

  5. Garnish the rice with the cashews or peanuts, sesame seeds, cilantro and chives. Serve in a bowl or in the traditional hollowed pineapple.

NOTE:  Pineapple fried rice is a savory and fruity combination, and is excellent served on its own or along with other Asian-inspired dishes. Cauliflower rice is a surprising low-carb replacement to regular rice, and makes this dish ideal for gluten-free and paleo diets.

Tropical Fried Rice

  

It's the classic Chinese Food Starch Staple, Fried Rice. Who doesn't love it? But you may not love the calories or MSG that sometimes come as a side to this delicious dish.  Enter Erica Schlick, she's the author of the new healthy food cookbook The Wandering Palette. Erica stopped by Tonia's Kitchen to talk about her version of fried rice, and what it doesn't and does not include. Erica told Tonia it starts with Pineapple. It's one of Erica's most favorite recipes and one she practically lived on while in Thailand. Erica says she really likes to keep everything fresh and simple to make, but there's a nutritious side of things here too, Erica says you might want to consider Cauliflower as the "rice" part of things.  Try it out and see!

Servings: 2
Prep Time: 15 minutes
Cook Time: 15-20 minutes

INGREDIENTS

1 tablespoon coconut oil
2 garlic cloves, minced
1/2 lb. boneless chicken tenders, cut into small bite-sized cubes
4 carrots, peeled and chopped into small cubes
3 cups cauliflower rice
1/2 cup fresh pineapple, cut into small cubes
1/2 cup frozen peas
2 tablespoons coconut milk
1 tablespoon fish sauce
1 teaspoon low sodium tamari or coconut aminos
1 tablespoon sesame oil
1 tablespoon onion powder
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
2 eggs, beaten
3 tablespoons unsalted cashews or peanuts
sesame seeds, for garnish
2 tablespoons finely chopped cilantro
1 tablespoon finely sliced chives

DIRECTIONS

1.    Heat a large skillet set over medium heat. Add the coconut oil and garlic, and cook, while stirring, until the garlic turns slightly brown and the aroma of the garlic comes out.  

2.     Add in the chicken and cook until just done. If needed, add some water if the skillet gets too dry. Add in the carrots and cook until they are halfway done. Add in the cauliflower rice and cook until the rice and carrots are tender-crisp. Stir in the pineapple and green peas. 

3.     Whisk the coconut milk with the fish sauce, tamari, sesame oil, onion powder, ground ginger and ground turmeric until smooth. Pour evenly over the cauliflower mixture.  

4.     Scramble the eggs in a small frying pan, stirring frequently to keep them curd-like. Once eggs are just cooked, mix them with the cauliflower mixture.

  5. Garnish the rice with the cashews or peanuts, sesame seeds, cilantro and chives. Serve in a bowl or in the traditional hollowed pineapple.

NOTE:  Pineapple fried rice is a savory and fruity combination, and is excellent served on its own or along with other Asian-inspired dishes. Cauliflower rice is a surprising low-carb replacement to regular rice, and makes this dish ideal for gluten-free and paleo diets.

Fried Rice...Hold the Rice!

  

Everyone loves Chinese take-out, but let's face it, it's not the healthiest thing around!  Especially when it comes to fried rice.  No question, fried rice is delicious, but there's not much of a health benefit.  Enter Mira Calton, who wrote the new book The Micronutrient Miracle.  She stopped by Tonia's Kitchen to talk about her recipe for Fried "Rice," that's really not rice at all.  Instead, it's rice-chopped cauliflower, skillet-fried with all the usual ingredients.  Then Mira adds her secret ingredient, Coconut Aminos...a delicious Soy Sauce substitute, that's far healthier for you than the standard Asian seasoning. Mira says the Coconut Aminos taste exactly like Soy Sauce and won't slow your metabolism.

4 organic, pasture-raised eggs
1 head organic cauliflower
2 tbsp. cold-pressed coconut oil
2 tbsp. sesame oil
1 onion, chopped
2 carrots, cut into small cubes
5 tbsp. coconut aminos*
1 can water chestnuts
1 can bamboo shoots
½ cup frozen peas
1½ lbs. cooked protein (organic, pasture-raised chicken recommended)
1 tbsp. sugar-free fish sauce

Scramble eggs in a skillet coated with coconut oil. Use a cheese grater to chop the cauliflower into rice-size pieces. In an extra-large skillet, warm coconut oil and sesame oil over medium heat; add onion and carrots and cook for 4 minutes. Add cauliflower, coconut aminos, water chestnuts, bamboo shoots, peas and fish sauce and mix. Cook for 4 minutes. Add protein and eggs and stir; cook for additional 5 to 10 minutes, covered, on low heat.