genet (enveri) wrote,

So, for the past week, I've been on a 'fresh food' kick. No more copping out and eating cereal or frozen dinners for our evening meals; that sort of thing. Soooo.. as part of that, I figured I'd post some of the things I've been trying (as part of this effort, I'm trying to push myself out of my normal cooking comfort zones) and the reviews.

Dinner tonight was

Prep: 5 minutes; Cook: 10 minutes (plus 10 minutes for rice). Add pre-marinated teriyaki chicken to Basic Fried Rice, and sprinkle with chopped cashews.
2 teaspoons dark sesame oil 
8 ounces pre-marinated teriyaki skinless, boneless chicken breasts, cut into strips 
1/2 cup matchstick-cut carrots 
1/2 cup sliced green onions 
2 teaspoons bottled minced garlic 
1/4 teaspoon black pepper 
4 cups chilled cooked brown rice 
1 large egg, lightly beaten 
2 tablespoons low-sodium soy sauce 
1 tablespoon water 
1/4 cup chopped cashews
Heat oil in a large nonstick skillet over high heat. Add chicken, and stir-fry 4 to 5 minutes or just until done. Add carrot, green onions, garlic, and pepper; stir-fry 2 minutes. Add cooked rice; stir-fry 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and cook 30 seconds; toss with rice mixture. Stir-fry until egg is cooked. Stir in soy sauce and water, and cook until thoroughly heated. Sprinkle with cashews.

4 servings (serving size: 1 1/4 cups)
Nutritional Information
CALORIES 353(29% from fat); FAT 11.4g (sat 2.1g,mono 2g,poly 1.4g); IRON 1.5mg; CHOLESTEROL 87mg; CALCIUM 18mg; CARBOHYDRATE 40.8g; SODIUM 771mg; PROTEIN 20.9g; FIBER 3.4g

Oxmoor House, JANUARY 2003 Cooking Light Superfast Suppers

My Notes:
We had produce from earlier dinners that I didn't want to spoil, so I started tossing things in left and right. I added bean sprouts, I think this would be good with regular onion or broccoli or anything you'd normally put in a stir fry. You DEFINATELY don't want to skip the nuts (I did), as it needs a bit of a crunch. Sesame seeds would work well.

I'm not sure that the servings are -quite- at 4... but maybe we're just big eaters. (oops!) In a more accurate measurement, it was more like 3.5 servings. I also used white rice, and I think it would benefit greatly from using brown or wild rice.

Unfortunately... I thought of taking photos right as I was getting ready to dish it up, and the camera wasn't easily available. It's definately a keeper recipe though, so I'll grab pics next time I make it.

It's a good 2-pot dish (a skillet, and a pot/steamer for your rice) for a weeknight, especially as you can make your rice ahead of time. Thumbs up!
Tags: food

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