Low Carb Shepherd's Pie

Rapini Fried Rice

What you need...

3 tablespoon of soy sauce
1 ½ teaspoon of NB honey
1 cooked boneless skinless chicken breast  cubed  or 6 oz of tofu drained and cubed
5 tablespoons of olive oil
½ cup of your favourite nuts toasted
1 bunch of fresh rapini -blanched for five minutes-cooled-chopped into bite size pieces
2 carrots peeled and grated
3 garlic cloves minced
1 hot pepper finely chopped
1 ½ cups of cooked rice
½ cup of fresh green onion thinly sliced

• Mix together, 2 tbl of soy sauce,  all the honey and 3 tbl of water-set aside
•  Cook the chicken breast with 1 tbl of olive oil,
• When cooked add 1 tbl of soy sauce and sauté for five minutes-set a side
• Brown the nuts in 1 teaspoon of olive oil-set a side
• Sauté the blanched rapini, carrots, garlic and hot pepper in 2 teaspoons of olive oil for 3-5 minutes-set aside
• Heat remaining oil in pan, toss with rice thoroughly and then add the vegetable mixture and toss
• Pour over the honey/soy sauce mixture and stir in over high heat until blended.
• Sprinkle with nuts and green onions and serve

Based on a recipe from Pete Luckett’s “Complete Guide to Fresh Fruits and Vegetables”