Fried Rice
4 green onions
2 eggs
1 cup rice
3 tbsp soy sauce
1/2 cup green peas
1/2 cup almonds
1/2 cup shrimp
1/2 cup Char Siu
-or-
1 cup Char Siu
Directions:
Use 1 cup of rice in 1-3/4 cups water. Boil the rice, uncovered,until
bubbles stop forming on surface, then cover the pot and simmer until the rice is well done (about 20 minutes). Once the rice is done, go over it
with a fork to break up any lumps (which are common with short-grain rice).
Stir-fry the 1/2 cup of cooked small shrimp, 1/2 cup peas, and 1/2 cup
slivered almonds until heated. Remove from pan and set aside.
Chop the 4 green onions into small circles, and stir-fry them. Scramble two eggs and add them after the green onions. Stir-fry
this mixture until the eggs are softly set (breaking up the egg into smaller chunks.
Remove from pan and set aside also.
Heat Char Siu up, and set it aside. Add 4 tbsp oil to the wok and then start adding rice and stir-frying, about 1/2 cup of rice at a time (make
sure the rice doesn't stick). Mix in the soy sauce, then the shrimp,
peas and almonds. Then mix in the Char Siu and eggs/green onions mixture.
|
Noodle Soup
1/2 c Shredded carrot
1/4 c Chopped onion
1/4 c Diagonally sliced celery
2 t Margarine
1 c Ready-to-serve low sodium
Chicken Broth
1 1/2 oz Uncooked medium or thin egg
Noodles
Directions:
In a 1-quart microwave casserole combine carrot, onion, celery and margarine; cover and microwave on HIGH for 1 minute. Add
both and 1/2 cup water and stir in noodles; cover and microwave on Medium (50%) for 3 minutes, stirring every minute. Let stand for 2 minutes,
until noodles are softened. |
