Chicken Fried Rice

Last night's dinner, in a traditional Chinese rice bowl

So last night's dinner was a massive success! I have never made fried rice of any description before, and I adore the special fried rice from a Chinese take away back home, and I mustered the courage to make Chicken Fried Rice last night. It was amazing, easy to eat, filling and I didn't need any sides! All recipes serve 1, as I live alone!

Sunflower Spray

1/4 tbs of ginger

3 baby mushrooms, finely chopped

1/2 chicken breast, finely chopped

1/4 tbs rice wine

1/4 dark soy

75g cooked rice

1 tbs light soy

1/2 tbs sesame oil

spring onion finely chopped

1. Cook the rice and set aside. Keep the lid on to keep it moist and warm
2. Heat the pan and then add the sunflower spray. Add the ginger and mushroom and stir fry for a few seconds
3. Add the chicken and cook for 2 minutes, then add the rice wine. As the chicken turns white, add the dark soy. Add the rice for 1 minute.
4. Mix well and season with light soy and sesame. Mix in the spring onion
5. Serve!

Prawn and Green Bean Couscous

Today I cooked... (which I how I think many posts on this blog will begin), prawn and green bean couscous. This recipe came from The Food Doctor everyday diet, and I must say I am really impressed with the flavours and textures achieved from such few ingredients. As my favourite cook, Gizzi Erskine says: flavour replaces fat! Speaking of fat, this meal is only 228 calories, yet is incredibly filling, refreshing, zingy and down right good to eat. I have served this with a basic salad of spinach leaves, cucumber and grated carrot.

50g (uncooked) couscous

100ml of stock (I used chicken, but fish/vegetable stock would work)

1/4 lemon juice

25g (one cup) of cooked and peeled king prawns

25g green beans

Fresh parsley

salt and pepper

1. Put the couscous into a shallow bowl, then pour over boiling stock. Cover and allow absorption
2. While the couscous cooks, cook the green beans in a steamer.
3. When the couscous is cooked, mix in the prawns, lemon juice, herbs and beans. Season with salt and pepper
4. Serve with a mixed salad

N.B. I had to microwave the couscous for about 1 minute to dry it out a little, so using a tiny bit less stock may help get fluffier couscous

Oat Topped Fish

Today's recipe is a super healthy one, taken from The Food Doctor's everyday diet book. Being a member of the library is really a joy, as I am expanding my knowledge and being able to try different foods! Yum!

1x fish fillet

lemon juice

black pepper

small handful of oats

1 spring onion

lemon zest

seeds

1. Put the oats, spring onion, lemon zest and seeds in a blender for 20 seconds
2. Put the fish onto a foil tray and dust with ground pepper and lemon juice. Cover the top with a genorous layer of the crunchy topping. Then press down
3. Cover with foil and bake for 20 minutes, then remove the foil for the last 10 minutes.
4. Serve with steamed runner beans and brocoli