Polynesian Fried Rice

Ingredients:

2 c. white rice + 4 c. water (OR 4 c. cold, leftover rice, which is actually better)
3 Tbsp. butter
1/4 c. minced red onion
2 Tbsp. chopped green onions
1/2 Tbsp. minced garlic
1/4 c. chopped carrots
1/2 c. chopped mushrooms
8 oz. (1/2 bag) of coleslaw mix
3-4 generous Tbsp. soy sauce

SEASONING:
1 Tbsp. dried onion
1 Tbsp. Kosher salt
1 tsp. garlic powder
1 ½ tsp. black pepper
½ tsp. celery salt
1 ½ tsp. sugar

Instructions:

Boil water and add rice. Reduce heat to low, cover, and cook for 20 minutes. This step can be done even up to 2-3 days in advance (and for some reason, fried rice tastes better when the rice is cold). Heat butter over medium heat and saute onions, carrots, and cabbage until carrots are tender. Add cooked rice, soy sauce, and seasoning to taste (you won’t even come close to using all of it; save the rest for future fried rice or use as you would seasoning salt.)

OPTIONAL ADD-INS:

–Peas, snap peas, or pea pods
–Ham
–Shrimp

Toss a few chopped green onion tops over your serving dish for pretty presentation.

Our Best Bites adapted by Disneyworld’s Ohana Restaurant

Thai Chicken Lettuce Wraps

Courtesy of: Tasty Kitchen

Ingredients

• FOR THE LETTUCE WRAP FILLING:
• 1 Tablespoon Olive Oil
• ½ cups Yellow Onion, Diced
• 4 whole Green Onions, Sliced, Divided
• ⅓ cups Carrots, Cut Into Matchsticks
• 2 cloves Garlic, Minced
• ½ teaspoons Salt, Divided
• 2 cups Cooked Chicken, Cubed
• 1 can (5 Oz. Size) Sliced Water Chestnuts
• ½ cups Peanuts, Crushed, Divided
• ¼ cups Cilantro, Chopped, Divided
• ½ teaspoons Pepper
• 1 teaspoon Sriracha Chili Sauce
• 1 teaspoon Soy Sauce
• Lettuce Cups, To Serve
• ½ cups Cabbage, Shredded
• FOR THE HONEY-PEANUT DRIZZLE
• 1 Tablespoon Creamy Peanut Butter
• 1 Tablespoon Honey
• 1-½ teaspoon Soy Sauce
• ½ teaspoons Sesame Oil
• ½ teaspoons Fresh Ginger, Freshly Grated
• ½ teaspoons Sriracha Chili Sauce
• ¼ teaspoons Sesame Seeds

Preparation Instructions

Heat the olive oil over medium heat in a large non-stick skillet. Saute the yellow onion, half the green onions, carrots, and garlic. Add 1/4 teaspoon salt and stir. Cook the vegetables until they are fragrant and soft, 7-8 minutes.

While the vegetables are cooking, mix the ingredients for the sauce together. Cover and refrigerate until serving.

To the veggies, add the chicken, water chestnuts, remaining green onions, half of the peanuts, half of the cilantro, remaining salt, pepper, Sriracha and soy sauce, and stir well. Allow the mixture to cook for 1-2 minutes more.

Serve the mixture in lettuce cups and garnish with cabbage, remaining peanuts and cilantro, and honey-peanut drizzle.

Note: To make these vegetarian, simply omit the chicken and add tofu, chickpeas, mushrooms, edamame, etc. in place of the protein.

Asian Chicken Lettuce Wraps

Courtesy of: Skinny Taste

Ingredients:

• 8 oz skinless, boneless chicken thighs, ground
• 1/4 cup water chestnuts, chopped fine
• 1/4 cup dried shiitake mushrooms
• 1 tbsp soy sauce (I used reduced sodium)
• 1/4 tsp dark soy sauce
• 1/2 tsp oyster sauce
• 1 1/2 tsp sesame oil
• 1 tbsp rice wine or dry sherry
• 1⁄2 tsp sugar
• freshly ground white pepper, to taste
• 2 cloves garlic, finely chopped
• 6 iceberg lettuce leaves, rinsed (careful not to break)
• 2 tbsp diced scallions

For the Spicy Hoisin Dipping Sauces:

• 4 tbsp hoisin sauce
• 1/2 tsp chili sauce, I used Sriracha
• 1 tbsp warm water

Directions:

Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.
Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.  

Combine ground chicken (I put the chicken in the food processor), softened mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinatefor 15 minutes.

Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.

Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.

To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.

Serves 6.

Beef Noodle Bowl

Beef Noodle Bowl

8 oz. linguine, uncooked

3 cups broccoli florets

3 medium carrots, peeled, sliced (about 2 cups)

2 tsp. oil

1 lb. beef sirloin steak, cut into strips

1/4 cup Italian Dressing

1/4 cup teriyaki sauce

1 tsp. ground ginger

2 green onions, thinly sliced

COOK pasta as directed on package, adding broccoli and carrots to the cooking water for the last 2 min. of the pasta cooking time. Drain pasta mixture.

MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally. Add green onions last.

TOSS pasta and meat mixtures in large serving bowl.Add peanuts for an extra crunch!