Christmas Rice

Ingredients

2 Tbsp oil          
1 small onion diced      
2 cloves of garlic minced    
2 slices of ginger minced
1 large carrot cubed      
2 large sweet peppers ( red and green) cubed
1 cup of frozen corn    
1 bundle of fresh curly parsley        
1 tbsp sesame oil
1 tsp  salt      
3 cups cooked rice

Method

1. Heat oil in wok. Stir fry the garlic , parsley,onion and ginger,
2. Add carrots, corn and sweet pepper and cook for 1 min
3. Add rice
4. Add sesame oil,  and salt
5. Cook for 1 min

1.       Reduce the heat to medium and add the remaining 2 teaspoons oil, kumquats, shallot, crushed red pepper and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until the kumquats start to soften, about 2 minutes. Stir in the orange juice mixture and let simmer for 1 minute. Serve the sauce over the fish.

TIPS & NOTES

·         If you can’t find kumquats, try using orange or clementine segments.

NUTRITION      

Per serving: 277 calories; 17 g fat (6 g sat, 7 g mono); 65 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 5 g total sugars; 21 g protein; 2 g fiber; 522 mg sodium; 581 mg potassium.

Nutrition Bonus: Vitamin C (39% daily value), Vitamin B12 (22% dv), Potassium (17% dv)

Carbohydrate Servings: 1/2

Exchanges: 1/2 fruit, 1/2 vegetable, 3 lean meat, 2 fat