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!!

Oven Baked Corn on the Cob

It’s been awhile since my last post but I used everything I had at the time and I didn’t have the ingredients for other things! I just went shopping and I got all the items I need to cook up some yummy pins! I am now I am back on track and I can’t wait to try some of these yummy looking foods!

OK back to blogging!!

I love, love, LOVE grilled corn on the cob! It’s so buttery, yummy, and just the right amount of crunch to soft ratio…just delicious! However I have absolutely no idea how to run a grill so I don’t get it very often. But one day I really wanted some grilled corn, like badly, so I hit the internet and Pinterest and I fount his WONDERFUL, lifesaving pin!

The pin:

It was so easy I can’t believe I didn’t know about it! All you do is take some corn, leave the husk on, rinse with water, and bake at 350-400 degrees!  When I pulled them out of the oven I let them sit a minute or so to cool slightly then I put on over mitts and slid the husks and silk off. I buttered them and added some seasoning (I use Weber’s Veggie Grill) and they were just so tender and perfectly steamed! Everyone agreed they were very tasty, better then boiling in water.

Tips from me:

#1 I found two pins with separate cooking times, hence the 300-450 degrees in the instructions, so once you know your oven you can pick your ideal temperature.

#2 You can peel back the husk slightly to add butter and seasoning so they come out already buttery but remember to seal the husks back up so they can steam properly!

Happy Pinning!!