Harvest Time...Recipes #16: My version of Chinese

Fried Rice

4 Cups pre-cooked rice
4 Chopped green onions
1 egg
1tsp sea salt
3 tbs sunflower oil
1 chopped chicken breast (optional)

Heat oil in large skillet, fry chicken until cooked, scramble in egg, toss in rice salt and spring onions and fry until golden.

Sunflower guy ding

3 large stalks of sliced celery
1/2 head cauliflower
1 yellow pepper
4 chopped green onions
1 handful of sunflower seeds
1 tbs sunflower oil
1 tsp sea salt
1 tbs honey
1tbs cornstarch mixed into 1/4 cup of water

Sauté vegetables and seeds in oil until vegetables are tender but crispy add salt and toss. Stir in honey and quickly whisk in cornstarch mixture until glaze forms, remove from heat and serve.

Chicken Flakers

1/2 cup corn flakes
2 chopped green onions
1/2 tsp sea salt
pinch of pepper
1 egg
1/2 chicken breast chopped thinly

4 tbs oil for frying

In a small food processor grind the cornflake to a powder, next add green onions and pulse until mixed, then add the seasoning and egg, pulse until combined, toss in the chopped chicken and pulse again. Drop spoonfuls into hot oil and fry for 1 minute on each side or until golden a crispy.

Pineapple Sauce

1/2 cup chunked fresh pineapple
1 cup apple juice
1tbs cornstarch mixed into 1/8 cup of water

Bring pineapple and apple juice to a simmer, whisk in cornstarch mixture until thickened. Serve over rice or as a dipping sauce.

-- Xploreorganics, 5b Canada, LFD 06-20