Week 9 Egg Rolls and Chicken Fried Cauli Rice

Egg Rolls

INGREDIENTS

• 1 lb ground chicken breast

• ½ medium cabbage (or if you buy it shredded-about 32 oz)

• ⅓ cup diced celery

• 1 carrot, shredded (about 1 cup)

• ¾ cup onion

• 3 oz uncooked rice noodles

• 3 cloves garlic, minced

• 1/2 of ground ginger or 1 tsp of grated fresh ginger

• 1 Tbsp of sesame oil

• 1 Tbsp Chinese Rice Vinegar

• 2 Tbsp low sodium Soy Sauce

• ½ tsp black pepper

• 1/4 tsp sugar

• 1 tsp salt (use 1/2 tsp if you plan dip the spring rolls in soy sauce)

• About 35 spring roll wraps

• Canola oil for frying

INSTRUCTIONS

1. Heat 2 tbsp oil in a small pan and sauté the chopped onion until translucent.
2. Add the chopped celery to the onion and sauté for another 2-3 minutes.
3. Place the bean threads in a heatproof bowl and submerge them in boiling water for about 4-5 minutes. Drain the water out using a mesh strainer and roughly cut through the noodles with kitchen sheers.
4. Finely chop the cabbage and submerge it in hot water for 5 minutes as well. Strain the cabbage of all water and set it aside to cool.
5. In a large bowl, combine bean threads, cabbage, shredded carrot, ground chicken thighs, and the sautéed onion and celery.Season with salt and pepper. As mentioned in the ingredient list, use less salt if you plan to dip the rolls in soy sauce.
6. Begin assembling your spring rolls by laying out one spring roll wrap with a corner pointed toward you. Spread about 2 tbsp of the chicken and cabbage mixture in the middle and fold the bottom corner up over the mixture. Fold the left and right corners toward the center and continue to roll. Brush a little water on the top corner to help seal the spring roll.
7. Fill a skillet with about 2 inches of canola oil. Bring the oil to medium high heat and fry each spring roll 2-3 minutes per side. Place the fried spring rolls on a plate lined with paper towels to absorb excess oil. Serve hot with soy sauce or sweet chili sauce.

Chicken Fried Cauli Rice

Chicken Fried Cauli Rice is a healthy, clean take on the original fried rice recipe that comes together in 10 minutes and tastes amazing! 

Ingredients

• 4 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 2 clove garlic, finely minced
• 4 cups of cooked brown rice (Follow instructions)
• 10 oz. riced cauliflower (frozen works too)
• 1 /2 cup shredded carrots 
• 1/2 cup of peas 
• 1 cup pre-cooked small chicken breast, diced
• 4-6 eggs
• 3-4 tablespoons soy sauce, more or less to taste
• 1/2 teaspoon ground ginger
• 1 tablespoon sesame oil
• 1 green onion, finely chopped

Instructions

1. Place a large skillet over medium heat and add olive oil. Saute onion 2 minutes or until onions start becoming tender. Add in garlic and stir until fragrant; about 30 seconds.
2. Pour in brown rice, cauliflower rice, carrots and peas. Add in diced chicken. Increase heat to high and stir fry until completely warmed through. Reduce heat to medium.
3. Push rice mixture to one side of the pan and scramble the eggs on the empty side of the pan. Once they are scrambled to your liking, stir into the rice and toss with soy sauce, ginger, sesame oil and green onion. Stir briefly and serve hot.