Fried rice

Servings: 3  Time: 20 minutes

Ingredients:

• 3 3/4 cup cooked rice, cold long grain
• 2 large egg substitute or tofu
• 1 tbsp + 2 tsp peanut oil
• 2 1/2 tbsp onion, finely minced (about 1/2 small onion)
• 10g garlic cloves, peeled and crushed (about 2 medium cloves)
• 3/4 cup frozen peas and corn kernels, thawed
• 1/3 cup finely chopped green onions
• 1 tbsp + 3 tsp soy sauce
• salt, to taste

Directions:

1. Beat egg substitute and season with a pinch of salt.
2. Heat 1tbsp oil in a wok in medium to high heat and pour egg substitute. Scramble with a bit of soy sauce and set aside.
3. Turn up heat to high and add remaining oil.
4. Add onions, tossing until lightly brown (about 3-4minutes).
5. Add rice and garlic, toss for 2 minutes.
6. Add peas, corn, green onions, egg substitute, soy sauce, and salt to wok. Toss ingredients until heated through (about 1 minute).

Source: Exclusively Food

Cheesy Chile Rice Casserole

{photo credit: food network}
SERVINGS: 6   TIME: 20 minutes

INGREDIENTS:

• 2 cups cooked rice
• 1/2 cup sour cream
• 1 cup chopped scallions
• 4 ounce can chopped green chiles, drained
• 1 cup shredded cheddar
• salt, to taste
• cayenne, to taste
• butter
• parmesan

DIRECTIONS:

1. Preheat oven to 450 degrees.
2. Mix the rice, sour cream, scallions, green chiles, cheddar, salt, and cayenne.
3. Butter a casserole dish and sprinkle with parmesan
4. spread the rice mixture in the dish, sprinkle more parmesan, and dot with butter. Bake for 20 minutes.

NOTES:

SOURCE: Food Network