Sneaky Veggie Fried Rice

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Do you ever just want to eat a big bowl of rice for dinner but feel way too guilty just eating carbs? Well, now you’re in luck because this sneaky veggie fried rice feels like you’re eating a big bowl of take-out, but really you're eating a ton of veggies without even knowing it.

So as of the past 6 months, we have been in love with cauliflower rice. At first, I was sceptical, but once trying it I was 100% sold. To be honest, we do generally mix half and half with brown rice and cauliflower rice, and with that combo, you actually can’t even find the cauliflower in the bowl. It’s like magic - seriously, I don’t know where the cauliflower goes! The key to making your fried rice take like take out is to use cold or left over rice. If you try to use freshly cooked warm rice you will end up with mushy, non-crispy rice, which isn’t what anyone wants.

I also really love the addition of sambal oelek because it makes it really nice and spicy, but if spice isn't your thing you can certainly leave this out, or even cut back and just add half the amount. The other great thing about this recipe is that you can use any veggies you love or have leftover in your fridge.

So go ahead and eat a big bowl of fried rice for dinner - it’s guilt-free indulgent eating!

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prep time 10 minutes

cook time 20 minutes + rice coking + cooling

total time 30 minutes

servings 4

Ingredients

1 cup brown rice (uncooked)

3 cloves of garlic

1 inch piece of ginger

3 baby bok choy

1 red pepper

2 green onions

1/2 cup frozen corn

1/2 cup frozen peas

1 tbsp sesame oil

12 oz bag cauliflower rice

2 eggs

1 tbsp sambal oelek (optional)

1/4 cup soya sauce

Instructions

Cook brown rice according to package. Place in a bowl and cool in the refrigerator for a minimum of 1 hour.

In a large wok place sesame oil and heat over medium/high. To the hot pan add in red pepper that has been chopped into 1/4 inch pieces and cook for 1-2 minutes. To the pan add in baby bok choy that has been thinly sliced, finely chopped garlic and grated ginger and cook another 30 seconds. To the pan add in frozen cauliflower rice and cook another 2 minutes or until cauliflower is warmed through.

In a small bowl crack both eggs and whisk. Push the vegetables to the sides of the pan then add in eggs and allow to quickly cook - stirring often.

Mix the eggs with the vegetables and add in the cold rice, frozen corn, peas and green onions. Stir well then add in samba oelek and soya sauce. Continue to fry over high heat until rice is crispy and everything is hot then serve immediately.

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Garlic + Ginger Chilli Oil

Spicy and full of flavour - this Garlic and Ginger Chilli oil is the perfect addition to almost any meal!

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Ok, so I don’t know about you, but I think that a bit of heat is an important aspect so many meals. I mean seriously, salt + pepper are wonderful and an absolute staple, but they can only go so far!

So while spice can certainly become unbearable quickly, I think that by having a small jar of chilli oil available is a great way to control the heat level as well as to allow everyone to spice things up to their own liking.

Now, this version of chilli oil also includes garlic and ginger which I absolutely love, but it does make it slightly less versatile than the traditional version - but I still think that it can be used in so many different things. Now while an Asian style vegetable, noodle dishes or stir fry are classic, why not drizzle a little over your pizza or even a fried egg. I promise you that if you serve breakfast sandwiches with little of this chilli oil drizzled on it you will add a kick that will not only add some heat but be that secret ingredient that everyone remembers.

So go ahead and make up a batch to keep on hand, you will be shocked at how many uses you find for it!

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prep time 10 minutes

cook time 6 minutes

total time 16 minutes

servings 1/2 cup

Ingredients

1/3 cup peanut oil

3 cloves of garlic

1 inch piece of ginger

1 tsp chilli flakes

2 tbsp sesame seeds

Instructions

In a small sauce pan add in peanut oil, grated garlic, ginger and the chilli flakes. Cook for 3-4 minutes or until garlic is very fragrant.

To the oil add in sesame seeds and cook another 2 minutes. Allow to cool then store in an airtight container.

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30 minute Noodles with Spicy Chilli Oil

These noodles come together in less than 30 minutes and taste amazing!!! They are the perfect weeknight dinner for when you want takeout but don’t want the extra calories!

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Ok, guys today I have an extra delicious recipe for you. You know how sometimes you make something and it’s good, yet other times you make something and it’s AMAZING! Well, this is one of those things that fall into the amazing category.

Back in the day, we use to go to Wok Box on 17th Ave in Calgary and we loved it. It was the perfect place to get exactly the takeout style noodles that you wanted. It was like Subway for noodles which was perfect in my house because Aaron likes the big fat Shanghai noodles and I like the skinnies noodle possible. Sadly Wok Box closed and while I know they have other locations they didn't ever have one that was convenient for us so our noodle obsession really took a hit.

That is until now. These 30 minutes noodles are so easy to make and taste just as good as any takeout noodle you can buy. The addition of the chilli oil is the perfect hit of spice that you can ramp up or down based on how much spicy you like. Plus, the chilli oil is a great thing to have on hand, making the recipe even easier.

So next time you are craving takeout whip this up instead, it will probably be ready before you can even get your shoes on!

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prep time 10 minutes

cook time 20 minutes

total time 30 minutes

servings 6

Ingredients

1/2 cup soya sauce

1/4 cup rice vinegar

2 tbsp honey

2 tbsp chili paste

1 lb ground chicken

1/2 white onion

2 green onions

1 bunch of bok choy

1 red pepper

1/3 cup peanuts chopped

1/3 cup water

14 oz stir fry noodles

pepper

4 tbsp chilli oil (recipe below)

Instructions

Bring a large pot of water to a boil then cook noodles according to directions on the package.

In a small bowl combined soya sauce, rice vinegar, honey, chilli paste and water and set aside.

In a wok or large frying pan cook chicken until browned, breaking into small pieces as you go. Sprinkle liberally with black pepper then add in sliced white onion and cook another 3-4 minutes or until onions have softened. Add in sliced peppers and box chop and cook another 2 minutes. or until vegetables are tender.

To the vegetables add the sauce and bring to a boil and cook until veggies are fully coated. Add in noodles and drizzle with chilli oil and toss to combine.

To serve top with peanuts and green onions and additional chilli oil if you like it extra spicy.

Chilli Oil

1/3 cup peanut oil

3 cloves of garlic

1 inch piece of ginger

1 tsp chilli flakes

2 tbsp sesame seeds

In a small sauce pan add in peanut oil, grated garlic, ginger and the chilli flakes. Cook for 3-4 minutes or until garlic is very fragrant.

To the oil add in sesame seeds and cook another 2 minutes. Allow to cool then store in an airtight container.

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Crunchy Cucumber Salad with Spicy Katsu Chicken

This Crunchy Cucumber Salad is paired perfectly with Spicy Katsu Chicken - the perfect dinner combination!

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Katsu Chicken - one of my favourites. Now if this is something new to you, you are not alone, though you have probably been eating it for years. It’s popular in Japan, Hawaii and California and is basically panko chicken.

Now while most recipes that you see are fairly basic, I think panko is always enhanced by some spice, so with the added red pepper flakes, garlic and pepper it’s a kicked up version of a traditional katsu chicken.

So my favourite place to order this dish is not a traditional Japanese or Hawaiian restaurant but rather Joeys! If your a west coast Canadian resident or visitor you will know exactly the restaurant I’m talking about. Joeys was one of the first places that offered lettuce wraps many many years ago before everyone jumped on that bandwagon, and they always have really great food. So when their Katsu Chicken Peanut Salad first hit the menu I knew I had to try it. Seriously one taste and I was in love. I order almost every time I go and dream about it when we're not in Canada. Now while this salad is not by any means a replica it gives me the same feelings with the crispy chicken, peanuts and crunchy salad on top.

So do yourself a favour and either make this for dinner tonight or run to Joeys and order theirs - either way your in for a treat!

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prep time 30 minutes

cook time 10 hour

total time 40 minutes

servings 4

Ingredients

1/2 cucumber

1/4 - 1/2 jalapeno

3 cups shredded cabbage

2 cups shredded romaine lettuce

2 green onions

1/4 cup cilantro

3 tbsp black sesame seeds

1/2 cup peanuts

1 1/2 tbsp maple syrup

3 tbsp smooth peanut butter

1 1/2 tbsp soya sauce

1 1/2 tbsp vinegar

1 1/2 tbsp sesame oil

4 chicken breasts - pounded thin

1 cup panko

1/4 tsp red pepper flakes

1/2 tsp garlic salt

1/4 tsp black pepper

1 egg

oil

Instructions

In a large bowl combine chopped cucumbers, very thinly sliced jalapeño slices, shredded cabbage and romaine lettuce, sliced green onions, chopped cilantro, sesame seeds and peanuts.

In a small bowl mix together maple syrup, peanut butter, soya sauce, vinegar and sesame oil - whisk until smooth. Pour dressing over the salad and toss so it is evenly coated.

Over medium heat add oil to a cast iron or large frying pan and heat. On a plate mix together panko, red pepper flakes, garlic salt and pepper. On a second place whisk an egg. Take chicken that has been pounded so it is 1/4 -1/2 inch thick and dip in egg then panko. Carefully place in your hot pan and fry for 3-4 minutes or until chicken is golden and crispy. Flip then cook for another 3-4 minutes or until it reaches 165.

To serve place a piece of chicken on each plate then evenly divide salad to top each piece of chicken. Garnish with additional peanuts and sesame seeds.

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