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Saturday, January 10, 2009

Chicken fried rice that's full of veggies

In this recipe, you get a full meal. I usually throw in some frozen veggies because my son wouldn't eat that many unless he's forced. If you don't have chicken, consider any leftover meat, or sliced sausages from breakfast, or cubed tofu that has been dipped in soy sauce.
Also, remember my previous post on cooking chicken thighs? I hope you saved the broth, because here you can use both the thighs and the broth.
Want less salt? Use low sodium soy sauce, and refuse to put the salt shaker on the table. Increase the spices instead for extra kick.

2 tsp olive oil
3 chicken breasts, cooked, or 6 boneless chicken thighs, cooked, and chopped coarsely
1 onion finely chopped
1 stalk celery, chopped
½ cup frozen peas and carrots
½ cup frozen corn
1 finely chopped clove of garlic
1/8 tsp ground ginger
2 cups of the broth you saved from cooking the chicken thighs

1 cup long grain rice
Dash soy sauce
1 thinly sliced green onion
Preheat frying pan over med. high heat, then add oil, onion, celery, garlic. Sauté until onions are transparent, then add chicken and cook until browned.
Reduce heat to med., then add water, bouillon and rice.
Simmer until rice is cooked, stir in soy sauce and green onion.
Makes 5 1 ¼ cup servings. Each serving is only 350 cal, 5 g fat, 45 g carbs, 4 g fibre.

Next time, I'm going to talk about cinnamon and what I've started to do with it.

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