Ok.. So its not exactly Traditional Chinese food…

And they werent exactly leftovers…

But I was at the Asian market a few weeks ago and I knew that Chinese new years was coming up, so I thought ahead to buy some nifty Chinese takeout containers.

I had to use them today, so I whipped up my personal version of Fried rice Vs. Chicken Lo Mein.

Only I flattened the chicken, stuffed it with cheese and wrapped it in bacon before adding it to the lo mein. The fried rice isnt really “Fried” because I didnt feel like consuming the extra calories today. Instead I just steamed some white rice, added some fresh veggies (gotta have a little crunch) and shook it up in a container with a tiny bit of olive oil, garlic, sea salt and black pepper and added some scrambled eggs (because you cant have “fried” rice without the egg).

My chicken lo mein is the same as normal lo mein- only I precooked the chicken/bacon/cheese rolls and added them at the end.

it was really goodneverbashfulwithbutter.comhttp://www.neverbashfulwithbutter.com.

I’m tryin not to have too many gratuitous meat closeups.. Not only because they’re not pretty, but because.. well.. I dont really LIKE looking at meat close up. Rice and veggies are much more interesting….

…as far as non cupcake foods go. *smile*

Healthy “fried” rice Vs. Chicken/bacon/cheese roll lo-mein.

4 chicken breasts pounded flat
4 ounces whole milk fresh mozzerella
2 wedges garlic herb laughing cow process swiss cheese
8 strips uncooked bacon

Place one ounce of the mozzerella and half a wedge of the laughing cow cheese into each chicken breast that has been pounded flat. wrap like a burrito and then spiral wrap the “burrito” with a strip of bacon, flipping the chicken over and wrapping it again with a second strip of bacon. Place on a high sided baking dish. Repeat for the rest of the chicken breasts.

Bake for 30-40 minutes at 300 degrees. If the bacon does not look fully cooked, broil for a few minutes then flip the chicken over and broil the underside for a few more minutes.

Remove from the stove, set on a plate and let them sit while you prepare the rest of the dish-

You’ll need-

A handful of Chopped baby carrots
A little bit of Chopped ginger root
About 2 cloves Chopped garlic
Some Snow Peas
2 cups prepared white rice
2 packets chinese noodles or egg noodles
3 cups chicken broth, or 3 cups water and 2 chicken boullion cubes
2 eggs, scrambled
1 tablespoon olive oil
Dash pepper
Sea salt to taste

Bring the chicken broth/ boullion to a boil and prepare the chinese noodles. When straining, reserve about 1/2 a cup of chicken broth.

Put the noodles, the broth, and all of the above listed ingredients into a container with a lid and shake. Pour into two separate bowls (makes two servings.)

slice the chicken rolls into disks and place on top of the lo-mein/”fried” rice.

Eat and enjoy.

Rice and noodles together may sound strange, but the rice clings to the noodles and adds a textural element that enhances the flavour.. somehow. I know it sounds strange, but its true.

Besides, its a pretty simple dish.
-A.

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