Tropical Fried Rice

Tropical Fried Rice

fried rice

Today I’m sharing one of my very favorite recipes! I don’t know if you’re like me, but I can eat ridiculous amounts of fried rice. When I go to Benihana I eat more than should be humanly possible. In homage to my love for the stuff I came up with this healthy version so that I no longer have to feel bad about eating an absurd amount of food. Also, spice lovers rejoice: I’m heating up the kitchen with this one, get ready.

You’ll Need:

  • 4 eggs
  • 1 lb shrimp
  • 2 c whole grain brown rice (I used organic)
  • 4 garlic cloves minced
  • 1- 2 habanero peppers finely chopped (depending on your spice tolerance)
  • ½ onion diced
  • ½ red onion diced
  • 1 bell pepper (I used green) diced
  • 6 tbsp soy or tamari sauce
  • 1 tbsp grapeseed oil (or canola oil)
  • ½ pineapple core, diced into chunks (or 1 can of pineapple chunks)
  • 1 small mango, peeled & diced
  • 1 small head broccoli, chopped in florets
  • 3 tsp cayenne powder
  • 3 tsp garlic powder
  • 1 TBSP sriracha (OPTIONAL)
  • 3 c. chicken stock (OPTIONAL) for rice

Makes 8 good-sized servings

Click to view nutrition facts

Start by cooking your rice. I like to cook my rice in chicken stock because it give the rice a richer flavor & chicken stock is very low in calories. If you read my last post then you know my favorite brand to use is Pacific Foods.

After you’ve got the rice going, chop up your veggies, peppers, pineapple & mango, & mince the garlic.

Heat up your skillet & pour in one tablespoon of grapeseed oil, then season the shrimp with salt, pepper, and 2 tsp of cayenne, garlic powder, and oregano. Cook the seasoned shrimp in the skillet with 2 teaspoons of the minced garlic. After cooking the shrimp for about 2 minutes, add in the remaining vegetables & fruits – including the rest of the garlic.

fried rice

In a smaller, separate skillet scramble the 4 eggs with salt & pepper. Your rice should be about done now so you can pour it into the shrimp skillet & add the eggs once they are finished cooking.

Add the remaining cayenne & garlic powder (1 teaspoon, each) into the skillet & stir. Mix in 6 tablespoons of soy or tamari sauce (I happened to have tamari so I used that) & sprinkle with salt & pepper.

If you really want to set your mouth on fire add the optional tablespoon of Sriracha (I’m obsessed with the Rooster). However, be warned – this will be VERY spicy! Only add the extra spice if you REALLY REALLY LOVE spicy food like myself 🙂

This recipe is so full of flavor and healthy! The great thing about spice is that it kicks up the metabolism & can actually help you lose weight – so eat up & enjoy the fruits & veggies. The amazing thing about this recipe is that the whole thing only has 1 tablespoon of oil, but trust me, you will LOVE it! Each serving is only 329 calories so fill up that plate 😉

Don’t forget to join the cool kids club: subscribe on the left to stay updated on all the healthy recipes & tips that I’ve got to offer! Happy cooking!

-SkinnyGirl

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Caribbean Quinoa Salad

I am SO very excited to be sharing with you my first blog post. This recipe is one of my favorites because it’s not only healthy, but flavorful and delicious. I came up with this recipe like most all of my recipes – because I had a random assortment of ingredients in my pantry (it’s my own little version of an Iron Chef challenge). I’ve also been on a pineapple-mango-coconut milk kick lately because I’m ready for summer & like to pretend I’m in the Caribbean.

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This recipe can be made as a side or a main course, but I prefer to serve it as a side with this AMAZING tilapia recipe by Bobby Dean (make it with olive oil instead of butter to be healthier).

I also decided to pair this recipe with a Sauvignon Blanc (which I’ve never had before) called Procrastinate. Obviously I was attracted to its name after just finishing my final exams and getting done with school! Now I’m allowed to procrastinate a little 😉 The wine was actually surprisingly sweet (meaning I could drink it) since I normally only like super sweet wines like moscato.

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As for the Quinoa salad itself, it’s not too difficult to make, the ingredients you’ll need are:

  • 1 c uncooked whole grain couscous or quinoa
  • 1 20 oz can pineapple chunks (in its own juice, no sugar added)
  • 2 green onions
  • 1 small red onion diced
  • 1 large clove garlic, minced
  • 1 deseeded habanero pepper
  • 1/2 package mushrooms, sliced
  • 1/2 lime
  • 1 Tablespoon EVOO
  • salt
  • pepper
  • chili powder

YIELDS 3 SERVINGS AS A MAIN DISH OR 6 SERVINGS AS A SIDE

The first step is to follow the instructions that come with the quinoa or couscous of your choice. While the quinoa is cooking, dice the red onion and add it to a skillet on medium with 1 TBSP of EVOO. Next add the sliced mushrooms and 1 clove of minced garlic.

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Then, slice up the habanero pepper (WEAR GLOVES, TRUST ME) into tiny pieces, and deseed unless you prefer it spicy like myself. Add the habanero to the skillet. Once the onions have caramelized and the mushrooms have softened, drain the canned pineapple & coat the chunks in about 1/4 teaspoon of chili powder, but add more to taste. Then add the pineapple to the skillet with the other ingredients and cook for about 5 minutes until pineapple softens a bit.

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Now add some salt & pepper to taste, mix the skillet ingredients & quinoa together & squeeze 1/2 fresh lime on top & stir. Top with 2 sliced green onions and dinner’s done!

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Not only is this recipe healthy, easy & delicious – one side serving ranks in at only 188 calories! (So that means more than one helping is encouraged!)

Click to see nutritional info

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