I was craving a little Chinese food this week… So, this was what I made! This recipe was adapted from the Dude Diet cookbook. I swapped a few ingredients out to make it more paleo’ish friendly. I didn’t use any soy – my husband hates it and honestly I love coconut aminos SO much better than soy sauce. Once you get all of the veggies and meat cut, you can throw this yummy meal together rather quickly.
Go ditch your Chinese take-out menus and make this at home! 🙂 Continue reading
Faux Fried Rice is my new favorite invention for my homemade Chinese food cravings. It makes me feel just a bit healthier when I use quinoa. And the sesame oil gives it that perfect Chinese restaurant fake out that makes you think, “This doesn’t taste homemade!”
It’s super easy to make…and let me tell ya, I don’t think my husband new that it was quinoa! 🙂 Shhhhhh!!! If you’re not into quinoa, feel free to use rice. Watch how easy this is to make!
- 1 tbsp olive oil
- 2-3 carrots, finely diced
- 1/2 onion, finely diced
- 1 tbsp (or less) of minced garlic
- 2 – 3 cups leftover quinoa
- 1 cup frozen peas
- 1 tbsp sesame oil
- salt and pepper to taste
- In a large saute pan on medium-high heat, heat up the olive oil. Once it’s hot, add the carrots, onion, and garlic and cook until soft. (About 7 – 8 minutes give or take.)
- Add the quinoa and frozen peas and stir into the veggies really well. Let this cook for a couple of minutes until the peas thaw out.
- Make a little well in the middle of the pan and add the sesame oil. Let it get hot and sizzling – THEN – stir the oil into everything. Season to taste. BOOM!!! You’ve got Faux Fried Rice!!!
**If you do this with rice, cook your rice a couple of hours ahead of time and allow it to completely cool on a sheet pan. THEN proceed.**
Serve this with your favorite homemade Chinese dinner! It’s healthy, full of flavor, and you don’t have to worry about preservatives, MSG, and other nasty garbage you really don’t want to be eating. 🙂
As of last night, the chances of me and my husband ever ordering Chinese food to be delivered again are probably slim to none now. We were really wanting to order out. Mainly because it was late in the evening, we were tired, and to be perfectly honest – I just didn’t feel like cooking. BUT… I came to my senses and decided I didn’t want us to eat garbage. No MSG or genetically modified Chinese food for us – NOPE! So, I decided to make one of our favorite dishes. I’ll be honest, this was my very first time to ever make Chinese food at home! And because it turned out SO good, I’ll definitely be making this more often! Now I’ve just gotta come up with a grain-free/gluten free egg roll recipe and we’ll be set!
Give yourself a little time to make this if you’re serving it with fried rice… My hubs loves fried rice that’s the only reason I made it…this part is totally optional! Serve it however you want… I’m sure you’ll love it!
For the chicken:
- 1 lb of chicken, breast or thighs (skinless/boneless), cut into 1 inch pieces
- 1/2 cup arrowroot flour
- 1 egg, whisked
- 1/4 cup fat (I used equal parts of butter and olive oil)
For the sauce:
- 1/2 cup organic cane sugar (or whatever you prefer)
- 1/4 cup apple cider vinegar (I use Braggs organic)
- 2 tbsp coconut aminos (or a gluten free soy sauce)
- 1/4 organic ketchup
- 1/4 chicken stock or broth
- 1/2 cup pineapple, diced
- 1-2 cups broccoli, washed and trimmed
- 1/2 cup red bell pepper, diced
- green onion, for a garnish
- Start off with your SAUCE! Throw ALL of the sauce ingredients into a saucepan and stir together. Bring it to a boil on medium-high heat, let it boil for 3-5 minutes, then reduce to a simmer. Let it hangout until you need it.
- Grab a LARGE Ziplock bag (gallon size). Throw your chicken in it. Add the whisked egg and zip the bag up. Massage the egg into the chicken. Make sure every piece is coated in the egg.
- Add the arrowroot flour to the bag of chicken. Shake the bag and make sure each piece of chicken is coated with the flour.
- Heat up the fat in a big skillet on med-high heat. Once your fat is hot, add the chicken to the pan and let it fry. This takes about 10-12 minutes. When your chicken is fully cooked through, pour the sauce on top and reduce your heat to medium-low. If you want to add broccoli, peppers, or pineapple, add it now and let it continue cooking for another 5-10 minutes.
- Serve your chicken on top of fried rice or cauliflower rice. Top it with a little green onion to make it look pretty! EAT IT UP!!!
- 2 cups water or broth
- 1 cup rice
- 1 tbsp fat
- 1 tbsp garlic, minced
- 1 egg, whisked
- 1 tsp sesame oil
- In a medium size pot, bring the water to a boil. Add the rice, cover the pot with a lid, and let it cook. (I add salt to my boiling water before I add the rice.)
- Once the rice is cooked, pour it on a plate and let it cool completely.
- Once you’re ready to fry the rice, get a skillet hot on medium-high heat. I used butter to fry my rice in. Use whatever you prefer!
- Add the whisked egg to the fat and scramble it. While the egg is cooking, add the garlic. Now, add the rice and mix everything together.
- When your rice has finished frying and it has a nice brown color to it, add the sesame oil. Not too much – a little bit goes a long way! Mix it up and serve! Tastes SO gooooooood!!!