Entrees

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Makes 8 cups

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Makes 8 cups

A quick and healthy version of that carry-out favorite.

Nutritional information per serving (based on 8 servings): Calories 286 (12% from fat)
carb. 42 g
pro. 20g
fat 4g
sat. fat 1g
chol. 75mg
sod. 566mg
calc. 41mg
fiber 2g

Ingredients

cooking spray 6 ounces chicken tender, cut into ¼-inch pieces 1 teaspoon sesame oil 16 medium shrimp, peeled, deveined, cut in half lengthwise 2 tablespoons soy sauce (can use low-sodium) 2 teaspoons rice vinegar ½ teaspoon sugar ½ teaspoon freshly ground black pepper 2 teaspoons vegetable oil ½ ounce Canadian bacon or ham, cut into ¼-inch pieces ¼ cup finely chopped onions ¼ cup finely chopped carrots 2 tablespoons chopped mushrooms 1 clove garlic, finely chopped 2½ cups (Rice Cooker) basmati rice 3½ cups (standard liquid measure) low-sodium chicken stock 2⁄3 cup frozen peas, thawed ½ cup julienned red bell pepper (1 x 1⁄8” pieces) 4 green onions, trimmed and chopped (include 2-3 inches of green) 1 cup mung bean sprouts

Preparation

Lightly coat the steaming tray with cooking spray. Place the chicken in a small dish and drizzle with half the sesame oil; stir to coat. Place in the steamer tray to one side in a single layer. Repeat with the shrimp. Reserve.In a small bowl, combine the soy sauce, rice vinegar, sugar, and pepper. Stir until sugar dissolves; reserve. Insert the cooking bowl into the Cuisinart® Rice Cooker/Steamer. Add the oil; cover and turn on for 1 minute. Add the Canadian bacon, chopped onions, carrots, mushrooms, and garlic. Stir to coat with oil. Cover and cook 4 to 5 minutes. Add the rice; stir to coat. Add the stock, cover and cook. After rice has cooked for 15 minutes, place the steaming tray over the cooking bowl and cover. Continue to cook until Rice Cooker switches to Warm. Using protective potholders, lift off steaming tray. Add the peas, red pepper and green onions to the bowl on top of the rice – do not stir. Replace the steaming tray on top of the cooking bowl and cover. Let stand 5 minutes. Transfer the rice and vegetables to a medium bowl, along with the steamed chicken and shrimp and mung bean sprouts. Drizzle the soy mixture over the rice and stir to combine. Serve immediately.