Better Than Takeout Fried Rice and Crab Rangoons

Tonight my daughter had an away volleyball game so it was just me and the boyfriend for dinner. So after looking over my cooking board we came up with the idea to make our own Chinese. I love Chinese food, so does my boyfriend, but my daughter…not so much so it makes the perfect food to cook while she’s gone. I made shrimp fried rice and oven “fried” crab rangoons….it tasted so good!

The pins:

Fried rice:

Oven “fried” crab rangoons:

Ingredients ready to cook

Ingredients ready to cook

Fried Rice:

4 cups rice, cooked

1/2 lb meat (I used shrimp)

1  cup peas and carrots

1 white onion chopped (optional)

2 cloves garlic minced

2 eggs

1/4 soy sauce

3 tbsp sesame oil (I used vegetable)

Crab Rangoons:

24 wonton wrappers (I used Nasoya brand)
olive oil cooking spray
8oz lump crab meat
1 tsp Worcestershire sauce
2 tsp curry powder (optional. I omitted this)
1 tsp ground ginger
½ tsp cayenne pepper (optional)
½ cup reduced fat cream cheese
⅓ cup scallions, washed and thinly sliced

I started by putting the shrimp on to boil and while that cooked I prepared the filling for the crab rangoons.  First I put the wonton wrappers into a oiled muffin tin then I put it aside. I mixed the ginger, Worcestershire sauce, and crab meat and used a fork to chunk it up then you add the cream cheese. By this time the shrimp was done so I poured it into a colander to drain off the water and let the shrimp cool down. I got out my frying pan and heated up the oil then I added the garlic, peas with carrots, and onions to sautee. While this cooked I spooned the filling into the shells then with wet fingers I curled the ends over and sealed them. I put them aside and turned the oven on and let it preheat (as I am doing this I occasionally stir the vegetables in the pan.)


ready to cook

ready to cook

As the oven heats up I crack two eggs into the pan and scramble them up, making sure to mix it up really well. Then you add the rice, meat, and, soy sauce and stir it up until heated through. I put the pan of rangoons in the over and cook for ten minutes then pull out when golden brown.

Ready to eat

Ready to eat

It was easy to make and it tasted so good!

Table is ready for dinner!

Table is ready for dinner!

Tips by me: 

#1 I would add more cream cheese and less crab to the rangoons because I like mine really gooey and these were good but not cheesy or gooey enough.

I love how simple it was to make this and it was way better then takeout because I know what was put in there.  I like knowing that my food has no MSG, no preservatives, and real vegetables. The rangoons were even made to be “skinny” and come in at 40 calories per piece amazing! So after I filled my plate I poured me a glass of my favorite wine, Mia Dolce Moscato D’Asti, and enjoyed some healthy and tasty Chinese food!

Happy pinning!!