CHICKEN FRIED RICE
A weekly go-to in our house. This dish is extremely versatile. Don’t
feel like chicken? Try pulled pork, turkey and kale meatballs or
tofu. Don’t have broccoli or carrots? How about peas, edamame,
cauliflower or asparagus? Just raid the fridge and pantry, and see
what great new take on this classic dish you can come up with.
• Cubed Chicken
• Fried Rice
- Soy Sauce
- Shredded Brussel Sprouts
- Shredded Carrot
- Toasted Seseame Seed
Here, just cook as much as you want. You know your family better
than I do, so I’ll refrain from telling you how much to make.
I bake chicken breasts and then cube them on Sundays. For the
fried rice, I usually start with about 4 cups of rice. (I like to cook
the rice on Friday or Saturday and let it dry out in the fridge for a
few days.) In a wok or large saute pan, I start with a little oil and
add some chopped onion. I then add in the rice and let it sit for
a minute to try and crisp it up just a bit. Next, I’ll add a couple
of eggs and scramble them in. Add your soy sauce to taste, and
at the end, I add the vegetables. I don’t want to overcook them.
I like them to still have a little bite. Last, I top it off with a little
toasted sesame seed.
The Kleinerts like dessert! Some of the entrees may not have been
as well received if my crew did not have a little something sweet
to chew on afterward. These little cookies are low in sugar and
pack a protein punch. The recipe below uses dried blueberries
and cherries, but if you like chocolate, substitute the fruit for
chocolate chips and the vanilla protein powder for chocolate.
• 5 T Coconut Oil
• 1/2 cup Brown Sugar
• 1/4 cup Pure Maple Syrup
• 3 Eggs
• 5 T Coconut Flour
• 1 Scoop Vanilla Protien Powder
• 1 cup Oatmeal
• 1 t Salt
• 1/2 cup sliced almonds
• 1/4 cup chopped pecans
• 1/4 cup chopped dried berries
Melt the coconut oil. Mix in brown sugar and maple syrup.
Whisk in eggs. In a separate bowl combine flour, protein
powder, oatmeal and salt. Add wet ingredients. Mix in nuts
and berries. Scoop onto cookie sheet lined with parchment
paper. Bake at 350 until the edges are brown (about 10
minutes). Makes about 18.
EXTOL : FEBRUARY/MARCH 2020