Hoping to open a FODMAPS cafe one day with delicious food that people with intolerances, like me, can actually eat!

Posts tagged ‘carrot’

Recipe for leftover rice… Fried Rice

FriedRiceDon’t you hate it when you over-estimate how much rice you’ll need for a meal and find yourself with heaps of leftover plain cooked rice afterwards? I hate throwing food away, so I have a great solution – make yourself a delicious bowl of fried rice! They say it’s best to use pre-cooked rice for a good fried rice recipe, so this is perfect.

I personally prefer a vegetarian version, but there’s nothing stopping you from adding leftover chicken or sliced and diced cold meats to the dish. And it’s all so simple to make!

The number of servings for this recipe will vary based on how much leftover rice you are dealing with. But as a rough estimate, one cup of cooked rice plus additional ingredients is the equivalent of one serving. So obviously you will double/triple the recipe accordingly. 🙂

Ingredients (Serves 1)

1 cup of cooked rice

1 egg

1 stick of celery, chopped finely

1 carrot, grated, chopped finely

4 cherry tomatoes, chopped finely

1/4 cup gluten free soy sauce

Salt and pepper

Vegetable oil

Method

1. Heat up the oil on medium heat in a frying pan and add the cooked rice.

2. Throw in the celery, carrot, tomatoes, soy sauce and salt and pepper to season. Stir to combine and then stir occasionally. (If you wish to add meat, you can do so during this step)

3. Crack the egg in another frying pan and fry it on a low heat. Flip after 2 minutes and cook for a further 2 minutes.

4. Slice the cooked egg into smaller pieces and add it to the rice mixture. Stir.

5. Serve your delicious fried rice!

What do you do with your leftover rice?

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Asian Beef & Noodle Stir Fry

Beef stir fryI have a new yummy stir fry recipe that I’m sure you’ll all love! Usually, I make all my stir fries with chicken but I had some diced beef in the freezer so I decided to mix things up a bit. And I didn’t want another rice meal so I attempted to make rice stick noodles. They never look very appealing in the packaging in the supermarket but they are yummy when I eat them from my favourite stir fry take away outlet, so figured it was worth a shot. The verdict? Well, as long as you cook them long enough until they’re soft; yummo!

The sauce was inspired by another beef recipe I found on Taste.com.au. It doesn’t look too fancy in the photo, but I’m definitely using that sauce again!

Ingredients (Serves 4)

500g diced beef

250g rice stick noodles

2 cups beansprouts

2 carrots, finely diced

2 sticks of celery, finely diced

1/4 cup Sesame oil

Ginger paste

1/4 cup Gluten free soy sauce

 

Method

1. Cook the beef until lightly browned in a large wok on medium heat.

2. Add vegetables and sesame oil, ginger paste and gluten free soy sauce. Stir until combined.

3. Put the lid on the wok and turn it onto a low heat.

4. Boil the kettle and then pour the water into a large glass bowl.

5. Insert the rice stick noodles into the bowl and leave them to cook for 10 minutes until al dente. Drain the water from the bowl.

6. Serve the noodles with the beef – either separately or add to the stir fry- and enjoy!

Tasty Turkey Rissoles + Guacamole

Turkey Rissoles

A few weeks ago, I was wondering what to have for dinner. Turkey mince was basically the only meat in the freezer and I didn’t feel like having stir fry (we’d eaten it earlier in the week) or spaghetti bolognaise (I’d prefer to save that meal for a Sunday night).

So I popped onto Taste.com.au for ideas and found a turkey rissole recipe. However, I almost completely changed the recipe – turkey mince was the only thing the same! To give you an idea of just how much I changed the recipe, here’s the original – http://www.taste.com.au/recipes/23280/asian+style+turkey+rissoles.

As you can see, the first ingredients are onion and garlic and it also contains peas and breadcrumbs, so I had to make a few changes… But the result was totally worth it! They were so moist and tasty (I think it was thanks to the Teriyaki sauce) and I made a simple, but lovely, guacamole to go with it. I used cucumber and celery because they were the only ingredients in my fridge that could have worked, but I think adding grated carrot or zuccini would have been nice.

Try it for yourself and let me know your thoughts!!


Ingredients

 Turkey Rissoles (Makes 8)

  • 500g turkey mince
  • 1/2 cucumber, grated
  • 1 celery stick, finely chopped
  • 1/4 cup gluten free Teriyaki sauce
  • Cayenne pepper
  • 1/2 cup gluten free corn crumbs

Guacamole

  • 1 avocado, diced
  • Lemon juice
  • Lime juice
  • Salt
  • Pepper

Method

1. Preheat oven to 200°C/180°C fan-forced. Spray a large baking tray with oil. Place mince, cucumber, celery and Teriyaki sauce in a bowl. Season with pepper. Using hands, mix to combine. Shape into 8 rissoles. Toss lightly in corn crumbs to coat. Place on a plate.

2. Heat oil in a frying pan over medium-high heat. Cook rissoles, in batches, for 3 to 4 minutes each side or until golden. Transfer to prepared tray. Bake for 20 to 25 minutes, turning halfway during cooking, or until browned and cooked through.

3.  Put the guacamale ingredients into a bowl. Using a fork, mix until combined.

4. Serve the rissoles and guacamole with a salad, noodles or anything you’d like!

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