New Take on Take Out

Having one of those nights you want to order Chinese Take Out? Try this instead, just as good, if not better, then take out but healthier AND you can customize it however you want!

Here are our Not Fried Rice Quinoa and Crispy Baked Chicken Egg Roll recipes. Making both you will have plenty for a family of 4-6 with leftovers. We find it works best to have everything for the Not Fried Rice Quinoa (quinoa needs to be cooked and cooled ahead of time), ready with veggies prepped and making the egg rolls. Then while egg rolls are baking make the Not Fried Rice Quinoa. The egg rolls should be done when your Not Fried Rice Quinoa is ready.

Not Fried Rice Quinoa

makes 4-6 servings

1c organic quinoa (you can sub rice of choice if you don’t like quinoa or don’t have it on hand)

2 cloves of garlic, minced

2 tsp fresh ginger, minced

3-4 green onions, chopped

3 TBSP Bragg’s Liquid Aminos

1 TBSP coconut oil, Safflower oil, or oil of choice

1 small organic zucchini, sliced and chopped into quarters

1/2 red bell pepper

1/4- 1/2c carrots, shredded

1/2c peas, thawed if using frozen

1/2c corn, thawed if using frozen

1c broccoli, rough chopped

1c organic kale, chopped

1/4c alfalfa sprouts

1/2c liquid egg whites (optional)

*If you want to add chicken or meat you can you will need approximately 1 1/2 cups of cooked shredded chicken breast or meat of choice and will add it in when adding quinoa.

Cook your quinoa per package directions, 1 cup quinoa to 2 cups water, ahead of time and cool.  In a large wok or skillet set to medium/ high heat, melt oil. Once oil is melted add zucchini and red pepper, cook for a couple of minutes until tender. Add broccoli and kale cook saute a couple of minutes and add minced garlic and ginger and toss. Empty contents of pan into a bowl if adding eggs. After removing veggies add egg whites to pan and scramble. Once eggs are scrabbled add green onions and cooled cooked quinoa along with liquid aminos and cook remembering to scrap bottom of pan so it doesn’t stick. Add back in cooked veggie mix and add in carrots, peas, and corn. Continue cooking until heated through and hot. Make sure not to stir it as it can become mushy instead flipping/ tossing it. Add in the alfalfa sprouts at the end.

Crispy Baked Chicken Egg Rolls

makes 15 egg rolls

1 package egg roll wrappers, 15 wraps

1 head bok choy or nappa cabbage

2 large carrots, shredded

1 clove garlic, minced

1/2- 1 tsp fresh ginger, minced

3-4 green onions, chopped

1 1/2 c cooked, shredded, chicken breast

2 TBSP Bragg’s Liquid Aminos

Sea Salt and Fresh Ground Pepper

Bring a large stock pot of water to a boil on the stove. While waiting for the water to boil prep your egg roll mixture. Remove cabbage leaves from core. Lay leaves down on cutting board length wise in the same direction, and cut cabbage in 1/4″ strips. When water comes to a boil add cabbage and carrots, keeping the heat turned to high, as soon as the water starts to boil remove from heat and drain cabbage and carrots in a colander. Let the cabbage and carrots drained, pressing the moisture out if you have to. It is key to make sure the mixture is well drained and free from excess moisture. If mixture is too wet egg rolls will soak through the wraps and have holes and or be mushy and not crunchy when baked. Add cabbage and carrots to a large bowl, add garlic, ginger, green onions, aminos, and chicken and mix until combined. Season with salt and pepper to taste.

Preheat oven to 425. Line a baking sheet with foil and spray with non stick spray, I like coconut oil spray, and set aside. Lay one of your egg roll wraps on a flat surface and place a heaping tablespoon of the egg roll mixture in the center of the wrap. Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal. A diagram of how to fold the egg rolls should be on the bag of the egg roll package.  Place seam side down on a baking sheet. Repeat with remaining wrappers and filling. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. I like to broil the egg rolls on high for 2 minutes to brown a little more, watching closely as to not over cook them.

Serve eggrolls with dipping sauce of choice if you would like such as sweet and sour, hot mustard, plum sauce, or liquid aminos or soy sauce. I like to make a dipping sauce to go with my egg rolls of 1/2 tsp fresh grated ginger, 1 clove garlic grated, and a couple tablespoons of liquid aminos.

Enjoy!