Heat oil, then scramble eggs until set.
Add tomatoes and mix with eggs for 1 minute to steam.
Add soy sauce.
Cover and let steam for 1 minute.
Mix in leftover rice.
Add salt, pepper, chili sauce to taste.
To leftover rice, add an egg or 2 (depending on amount of rice).
Pour in 1/2 cup milk or enough to make almost sloppy. Sprinkle cinnamon on top. Bake in greased baking dish until done (about 30 minutes at 325\u00b0).
Heat leftover rice in microwave oven.
Top with warm milk, cinnamon and sugar.
Mash leftover rice porridge well with potato masher
Melt the butter on a medium heat in a frying pan, do not let it brown.
Crack the eggs into a cup, season with salt and pepper and beat well.
Add to the butter in the pan as if you were making scrambled eggs.
When the eggs are half scrambled add the rice, crumbling into the pan if it has stuck together.
Stirring constantly, cook the rice until completely warmed through and serve immediately.
Spray skillet with cooking spray and heat.
Add chicken breast cubes and cook until no longer pink.
Stir in salsa, mexi-corn, black beans and leftover rice.
Sprinkle with cheese and cook until melted.
In a large, heavy skillet saute sausage, green peppers, onions and mushrooms until sausage is crumbled and cooked through, around 10 minutes.
Pour off all but 1 T of the fat.
Add the rice, garlic powder and black pepper, cooking for another 5 minutes, stirring often.
In a small saucepan or microwaveable dish melt the velvetta or cheese whiz with a little milk to make a\"just pourable\" sauce.
Remove rice skillet from heat, add the cheese sauce and mix well.
The rice mixture should be sticky.
Serve hot.
Obviously, if you have some leftover rice from another meal, you could
In a small saucepan, combine all dry ingredients.
Slowly whisk in milk till well blended. Put saucepan over medium heat.
Add Butter and vanilla.
Whisk or stir until mixture thickens.
Remove from heat and add brown sugar and splenda packets to desired sweetness.
Combine rice, raisins and contents of saucepan. Enjoy warm or refrigerate and eat it later. This is really good -- you might eat too much!
Put wok or pan on high heat, add oil. Whisk eggs in a small bowl. Put the eggs in the heated pan and scramble very quickly. Stop the heat and remove the scrambled eggs from the pan into a dish. Put the pan back on high heat and add more oil. Saute the vegetables and chicken until soft. Add garlic salt and chicken bouillon. Add rice and stir well. Add the scrambled egg to the rice mixture and mix together. Turn the heat to low, add soy sauce and stir quickly. Remove form heat and serve right away.
On medium high heat, heat the oil in a large skillet or wok.
Add the peas/carrots, onion and garlic.
Cook until tender about 1 to 2 minutes.
Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and cook until scrambled.
Now add the rice and soy sauce and blend all together well.
Stir fry until thoroughly heated.
On medium high heat, heat the oil in a large skillet or wok.
Add the peas/carrots mix, onion and garlic.
Stir fry until tender.
Lower the heat to medium low and push the mixture off to one side of skillet or wok.
Pour your eggs on the other side of skillet and stir fry until scrambled.
Add the rice and soy sauce and blend all together well.
Stir fry until thoroughly heated.
Serve and enjoy!
nd parsley.
Serve over rice, with hot french bread!
In saute pan melt margarine. Add the rice and break up with a fork.
Fry the rice until golden, flattening the rice in the pan with the bottom of a spatula. Fry for about 6-8 minutes.
Serve hot with real imitation maple syrup and a glass of Tang.
s the taste of this rice crucially depends on how well
teak flat.
Mix the leftover rice with sliced canned spinach (liquid
Chop all ingredients in amounts comparable to leftover rice. Saute. Reheat rice in microwave and add to sauteed ingredients. Scramble 2 eggs in separate pan.
Add to rice. Add soy sauce to taste. Stir and serve immediately.
Saute green onions, add rice: Clean out the pan or
Use cooked leftover rice.
Use dried cherries, they
n clumps, add the rice, shrimp mixture, and rice wine. Adjust the