Clean Eating Chicken Fried Rice

Clean Eating Chicken Fried Rice

Yields: 6 servings | Serving Size: 1/2 cup | Calories: 266 | Total Fat: 5g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 88mg | Sodium: 254mg | Carbohydrates: 30g | Fiber: 3g | Sugar: 3g | Protein: 23g | SmartPoints: 6

Ingredients

For the rice
• 1 cup long grain brown rice
• 2 1/2 cups water
• 1/4 teaspoon salt

For the fried rice
• 1 tablespoon olive oil
• 1/2 cup chopped onions
• 1 cup diced bell pepper, red or green
• 1 tablespoon finely minced, peeled ginger root
• 3 tablespoons water
• 2 boneless, skinless chicken breasts, cut into thin strips
• 2 eggs, beaten
• 2-3 tablespoons lite soy sauce, optional Tamari
• 2 teaspoons sesame oil
• 1/4 cup chopped scallions or green onions, optional

Instructions

1. For the rice:
2. Add rice, salt, and water to a pot, stir once, and bring to a boil over high heat. Reduce heat to low and cover. Allow to cook, untouched, for 40 minutes or until tender and liquid is absorbed. Remove from heat and let stand for 5 minutes, covered.
3. Refrigerate rice until cold, preferably overnight.
4. To fry the rice:
5. Add olive oil to a large nonstick skillet or wok. Over medium heat add chicken, onions, bell pepper, and ginger and cook for about 4 to 5 minutes, until onions are translucent and chicken is mostly cooked through. Add cooked rice and water and increase heat to medium-high.
6. Push rice to one side and add beaten eggs to the other side, scramble quickly then toss in with the rice mixture. Stir in the soy sauce and sesame oil.
7. Remove from the heat and toss in the scallions, if using. Enjoy!

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Easy Christmas Cake

INGREDIENTS

• 2 (8 ounce) containers candied cherries
• 1 (8 ounce) container candied mixed citrus peel
• 2 cups raisins
• 1 cup dried currants
• 1 cup dates, pitted and chopped
• 2 (2.25 ounce) packages blanched slivered almonds
• 1/2 cup brandy
• 1/2 cup all-purpose flour
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda

• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup butter
• 2 cups packed brown sugar
• 6 eggs
• 3/4 cup molasses
• 3/4 cup apple juice

DIRECTIONS :

1. In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.
2. Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
3. In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn into prepared pan.
4. Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, and then wrap loosely in wax paper. Store in an airtight container.

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