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

Orange Cashew Rice

INGREDIENTS

• 1 cup water
• 1 cup orange juice
• 2 teaspoons freshly grated orange zest
• 1 tablespoon olive oil
• Salt to taste
• 1 cup basmati rice
• 1/2 cup roasted cashew pieces
• 1/4 cup chopped yellow peppers
• 1/4 cup chopped red peppers
• 3 green onions, minced
• 1 (8-ounce) can mandarin orange segments, drained well

Note: If your cashews are untoasted/unroasted, simply scatter them in a skillet and toast them for a few minutes on the stovetop for a few minutes until golden.

DIRECTIONS

1. For the rice, in a 2-quart saucepan, bring the water, orange juice, orange zest, olive oil and salt to a boil. Stir in the rice. Cover the saucepan and lower the heat to a gentle simmer, simmering the rice for 25-30 minutes, until the rice is cooked through and the liquid has totally evaporated. Let stand, covered, off the heat for 5-10 minutes. Scrape the rice into a large bowl. Add the cashew pieces, peppers and green onions. Season with salt and pepper and add the drained orange segments to the rice, folding them in gently to prevent the oranges from breaking.
2. For the tilapia, while the rice simmers, preheat the oven to 375 degrees F and coat a 9-10 inch cast iron pan with nonstick cooking spray. Rinse the tilapia and pat dry. Place the fish in the cast iron pan in a single layer. Season each fillet on both sides with salt and pepper. Sprinkle lime zest over the fish and drizzle with lime juice. Place a pat of butter on each fillet. Bake in the oven for 8-12 minutes until cooked through. Serve rice and fish immediately, spooning pan juices over fish, if desired.