Catherine giudici share her UN fried rice recipes
Who's watching the finale of The Bachelor tonight?! Plenty of alums are definite to be in attendance, like Catherine Giudici (now Catherine Giudici Lowe) and husband Sean Lowe. They asked the newlywed to share a recipe she is been making and loving now that her schedule has slowed down and domestic bliss has set in. See below for her healthy un-fried rice, an ideal snack to make for the giant show tonight.Catherine giudici
Growing up, I was always in to food (as my fat cheeks suggested). I have multiethnic parents my brother, a Scottish/Swiss/Italian raised in Georgia and my brother, a proud Filipina who met in Japan and honeymooned in Kenya. Needless to say, there was no shortage of flavor in our household cooking.
One of my favourite dishes to cook was fried rice. They always had a stocked rice cooker prepared, which made it simple. Flash forward to present time. My husband and I ate our weight in croissants on our honeymoon, and when they returned they knew they needed to lighten up our eating. This fresh, un-fried rice was the ideal balance to represent home cooking they love and healthy eating they were craving.
Ingredients: (makes for)
one 1/2 cups cooked white jasmine or short-grain rice
one shredded boiled chicken breast
two cloves of garlic
four tablespoons reduced sodium gluten-free tamari sauce
four teaspoons sesame oil
6 shelled and deveined large shrimp
Canola oil spray
two large eggs
1/3 cup fresh shredded carrots
1/3 cup fresh English peas
Chopped green onion for garnish
Salt and pepper to taste
Directions: Cook rice in rice cooker or on the stovetop for about 30 minutes or until fluffy. While rice is cooking, boil the chicken breast. While that is cooking, mince the garlic and add to a medium bowl with the tamari, sesame oil, and shrimp. Cover and refrigerate until the chicken breast is boiled and no longer pink inside. Let chicken chilled, then shred it along with your hands and set aside. On medium-high heat, place your marinated shrimp and the liquid in a medium pan and cook until plump, then add the shredded chicken for only a minute to coat in the juices. Prep another smaller pan with canola oil and turn to high heat. Crack egg at a time in to the pan to fry eggs (but make positive the yolks will still run).
Put 3/4 cup of cooked rice onto each plate, slide the shrimp and chicken mixture from the pan onto each rice mound, sprinkle on the peas and carrots, and top with those crispy-edged fried eggs. Garnish with green onion, drizzle with tamari, sprinkle with salt and fresh ground pepper, and voila!
This dish is gluten-free for those who like that, but in the event you need to replace the tamari with soy sauce, I won't be mad atcha. And for the vegetarians out there, change out the shrimp and chicken for extra-firm cubed tofu. But keep that juicy, crispy egg in the event you can!
Growing up, I was always in to food (as my fat cheeks suggested). I have multiethnic parents my brother, a Scottish/Swiss/Italian raised in Georgia and my brother, a proud Filipina who met in Japan and honeymooned in Kenya. Needless to say, there was no shortage of flavor in our household cooking.
One of my favourite dishes to cook was fried rice. They always had a stocked rice cooker prepared, which made it simple. Flash forward to present time. My husband and I ate our weight in croissants on our honeymoon, and when they returned they knew they needed to lighten up our eating. This fresh, un-fried rice was the ideal balance to represent home cooking they love and healthy eating they were craving.
Ingredients: (makes for)
one 1/2 cups cooked white jasmine or short-grain rice
one shredded boiled chicken breast
two cloves of garlic
four tablespoons reduced sodium gluten-free tamari sauce
four teaspoons sesame oil
6 shelled and deveined large shrimp
Canola oil spray
two large eggs
1/3 cup fresh shredded carrots
1/3 cup fresh English peas
Chopped green onion for garnish
Salt and pepper to taste
Directions: Cook rice in rice cooker or on the stovetop for about 30 minutes or until fluffy. While rice is cooking, boil the chicken breast. While that is cooking, mince the garlic and add to a medium bowl with the tamari, sesame oil, and shrimp. Cover and refrigerate until the chicken breast is boiled and no longer pink inside. Let chicken chilled, then shred it along with your hands and set aside. On medium-high heat, place your marinated shrimp and the liquid in a medium pan and cook until plump, then add the shredded chicken for only a minute to coat in the juices. Prep another smaller pan with canola oil and turn to high heat. Crack egg at a time in to the pan to fry eggs (but make positive the yolks will still run).
Put 3/4 cup of cooked rice onto each plate, slide the shrimp and chicken mixture from the pan onto each rice mound, sprinkle on the peas and carrots, and top with those crispy-edged fried eggs. Garnish with green onion, drizzle with tamari, sprinkle with salt and fresh ground pepper, and voila!
This dish is gluten-free for those who like that, but in the event you need to replace the tamari with soy sauce, I won't be mad atcha. And for the vegetarians out there, change out the shrimp and chicken for extra-firm cubed tofu. But keep that juicy, crispy egg in the event you can!
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