Happy Chinese Luna New Year!
Here is a quick midweek supper that pays a nod to the Chinese New Year celebrations and the next recipe in my One Skillet, Thirty Minutes feature. Today we have One Wok! and Thirty Minutes to make a nutrient dense supper.
I cook my brown rice in a rice cooker before I leave the house in the morning, so that when the evening rush begins it is just a case of chopping a lot of beautiful fresh vegetables and throwing it all into a wok for speedy cooking. Some of my best suppers are served when I have put the rice cooker on before I make my warm lemon water in the morning. There is such a psychological advantage of knowing you are part way there to the supper table when you walk in the door at night!
Stir fry rice provides a wonderful opportunity to get lots of vegetables into your kids in a manner that they enjoy….because it is Chinese food and delicious!
- 4 cups cooked rice
- 1 pack green beans, topped and halved
- 2 ribs celery chopped
- 3 medium carrots cut on the diagonal
- 1 red pepper sliced
- 1/4 green cabbage thinly sliced
- 1/2lb Oregon Wild Shrimp
- 2 eggs
- 2tbsp grape seed or avocado oil
- 2tsp Five Spice Powder
- 4 green onions finely chopped
- 1 handful cilantro chopped
- Let' start at 7:00am when I put 2 cups brown rice into the rice cooker, cover it about an inch over with water and switch on. I pull the plug from the socket before I leave the house, knowing there is cooked rice waiting for me on my return.
- When rush hour begins: Finely chop all the vegetables
- Beat the eggs and put on one side
- Heat the oil in a wok or very large skillet
- Add all the vegetables apart from the green onion and cilantro and push around the wok until softened. About 3 mins.
- Add 2 tbsp of water if the vegetables are catching.
- Add the Five Spice Powder and combine into vegetables.
- Push the vegetables to one side and pour in the eggs.
- Scramble the eggs in the pan and then combine into the vegetables.
- Toss in the shrimp.
- Top with green onions and cilantro and serve.
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