Tag: rice

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Kung Pao “Fried” Rice

An easy-to-make, healthy recipe, with a variety of vegetables, protein, and grain. Try doubling the recipe to prepare a large batch which can be separated into portions and frozen for convenient re-heat-able meals.

Ingredients

  • 1 cup cooked rice
  • 2 eggs
  • 2 tbsp unsalted peanuts
  • 1/2 tsp crushed red pepper flakes
  • 1/4 cup peas (or chopped snap / snow peas)
  • 1/4 cup carrot (shredded or diced)
  • 1 tsp fresh ginger (peeled and minced)
  • 1 tsp sesame seeds

    • Directions:

    1. Cook rice according to package directions. (This is a great recipe to use up leftover rice!)
    2. In a small bowl, crack 2 eggs and scramble with a fork.
    3. Chop the peanuts to a size appropriate for your bird. For large birds, leave them whole or halved.
    4. Prepare the other ingredients, such as washing a dicing the carrot, washing and chopping the snow or snap peas if using them in the pod, and peeling and mincing the ginger.
    5. Place a large pan on the stove and set to low-medium. Add the carrots, peas, peanuts, ginger, and pepper flakes to warm and slightly cook for a minute.
    6. Add the egg to the pan and use a wooden spoon to push the mixture around as it cooks. When egg pieces start to form, add in the cooked rice and stir well to finish cooking all the egg.
    7. Let cool and use the sesame seeds to sprinkle on top!

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    Birdy Ambrosia

    This sweet ambrosia recipe can be made two ways! It can be served as a mash and fed warm, or it can be rolled into balls and baked for a less-gooey bite-sized treat that can be held in little birdy feet.

    Ingredients:

  • 1/2 cup uncooked rice
  • 1 cup water
  • 1 orange
  • 1 banana
  • 1 tbsp chopped pecans
  • 1 tbsp shredded coconut (unsweetened)
  • 1 tbsp chopped dried cherries
  • 1 tbsp chopped diced dried pineapple

    • Directions:

    1. To make Ambrosia Balls, preheat oven to 350′ F. If feeding as Ambrosia Mash, you do not need to use the oven.
    2. In a medium pot, add water and the juice of 1 orange and bring to a boil. Add the rice, cover pot, and reduce heat to a low simmer. Cook approximately 20 minutes, or as directed on rice package. An extra tablespoon or two of water may be necessary to keep rice from drying out.
    3. The cooked rice should equal approximately 1 cup, place this into a medium mixing bowl.
    4. Mash the banana and stir into the warm rice. Add in the pecans, shredded coconut, and chopped dried fruit and stir together until evenly mixed. At this point, you can feed out the mash once it has cooled down. For Ambrosia Balls, continue to step 5.
    5. Place a sheet of wax paper on a baking tray. Using a spoon, scoop out a bit of mash and roll into 1″ balls. Bake for 25 minutes, then let cool before serving.