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!

Chicken Chow Mein

Today's dinner came from Chinese Food Made Easy. I know this sounds incredibly English of me, taking short cuts to make oriental food, but I have found the book really easy to follow and work from. I have never eaten Chow Mein from a take away (or restaurant) before, but I love chicken and I love noodles so I went for it! My only addition to the recipe would be the shred the chicken to make it go further. This is a super quick, and super yummy meal and fills you up.
75g of wholeweat noodles
a few drops of sesame oil
1/2 chicken breast, chopped
a dash of dark soy
1 tbs cornflour (I used plain)
sunflower spray
75g beansprouts
1 spring oion
1 tbs light soy

1. Boil the noodles for 3 minutes. Drain, refresh with cold water, and drain again. Drizzle with sesame oil and toss.
2. Season the chicken with the dark soy, and then lightly coat in flour
3. Heat the wok, then spray over the sunflower oil. Add the chicken and stir fry for 2 minutes
4. Add the beansprouts and the spring onion for 1 minutes
5. Mix in the noodles and light soy for 30 seconds.
6. Serve!

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

Banana and Oat Muffins

Today's recipe is from Gordon Ramsey's "Healthy Appetite". I am a big fan of muffins, and baking in general, but of course I am always watching my waistline! So healthy muffins equals a very happy Ellie. These banana and oat muffins can be eaten as a snack, afternoon tea or even breakfast. Enjoy
100g oats
200g plain flour
1 1/2 tsp baking powder
1/4 tsp salt
100g brown sugar
4 bananas
1 egg
60ml oil

1. Preheat the oven to 180C, and lay out your muffin cases. I don't have a muffin tray so I just put the cases on a flat tray. It gives the muffins freedom to move, and so they look more homemade.
2. Mix the dry ingredients together. I'm lucky enough to own a free standing mixer so I used that.
3. In a large bowl, mash 4 bananas then stir in 1 egg and the oil
4. Add this to the dry mixture and fold.
5. Spoon equal amounts in the cases, then bake for 20 minutes
6. Allow to cool for 15 minutes and enjoy with a cup of tea!