Recipe: Low Calorie Chinese Rice

Low Calorie Chinese Rice

100 g (3,5 oz) frozen shrimp, thawed
2 1/2 dl (1 cup) uncooked rice
4 dl (1 1/2 cup) water
1/2 tsp salt
300 g (11 oz) cooked chicken meat in dices
1 onion, thinly sliced
100 g (3,5 oz) mushrooms in thin slices
1/2 leek in thin slices
1/2 red bell pepper in thin strips
1 tbsp light vegetable oil (not olive-oil!)
3 tbsp frozen peas
1 tbsp light soy sauce
salt and pepper to taste
1 egg (or the equivalent in eggbeaters)
3 level tbsp flour
pinch of salt
2 to 3 tbsp water
2 tsp light margarine

Boil the rice in the water added salt.

While the rice is cooking, heat the oil in a large skillet. When the oil is hot fry the onions.

Then add the chicken, mushrooms, leek, peas, and thawed shrimp. Fry a few minutes and add salt, pepper and Soya- sauce. Stir and let it cook for 15 minutes.

Meanwhile whip the egg, water, flour and salt together to a smooth batter.

Heat the margarine in another skillet. Pour the batter into the hot skillet and make one large pancake (crepe). Cook the crepe at both sides and cut it in thin strips. Keep the strips warm.

When all is done, pour the rice in a serving bowl. Spread the veggies and meat from the skillet over the rice and arrange the crepe-stripes on the top. Serve with extra soy sauce.