Cook rice; stir-fry with onion in skillet with oil.
Put in cooked chicken.
Cut up green onion.
Put in rice and chicken. Stir.
Drop egg in middle and stir.
Add sauce; bring to boil and serve.
bbage, radishes, and red onions. Set slaw aside.
For the pork
eep the chicken and veggies warm while you cook the fried rice and bean sprouts
b>rice and any other additional leftover ingredients you choose. Cook for
uce, hoisin sauce and 2 sliced garlic
aking dish skin side up and bake for 20-25 minutes or
Beat eggs lightly with water.
Heat 2 tablespoons oil in a medium skillet. Add eggs. Cook over medium heat, without stirring, to make a pancake.
Turn once, cooking until eggs are set. Remove to a plate and cut into thin strips.
Heat the remaining oil in a large skillet over medium heat. Add rice and celery.
Saute until coated with oil. Add remaining ingredients and cook, stirring gently, until thoroughly heated.
Garnish with egg strips before serving.
ntainer with lid, place the chicken, add the cilantro, lime juice
Boil broccoli with 1/4 cup onion until tender.
Drain and place in casserole dish.
Saute remaining onion, green pepper and celery in 1/2 stick oleo until tender.
Mix the soup, milk and cheese.
Add rice and chicken.
Pour the soup mix over all.
Top with bread crumbs which have been mixed with 1/2 stick oleo.
Bake for 1 hour at 350\u00b0.
Serves 6 to 8.
Cook chicken, cool and cut up; set aside.
Saute margarine, onion and garlic salt in pan.
In a casserole dish mix chopped, thawed broccoli, soup, Cheez Whiz, sauteed margarine and onion, cooked rice and chicken.
Mix together and cook, uncovered, in a 325\u00b0 oven for 1 hour.
Prepare rice as package directs, using 1/2 cup less water. Combine cooled rice and chicken with mayonnaise.
In another bowl, combine artichokes, pimento, celery and peppers with salad dressing.
Mix all ingredients together.
Can be made a day ahead and assembled before serving.
Serves 12 to 15.
Prepare the rice and chicken sauce mix with broccoli according
Place beef and chicken into separate shallow dishes.
Heat a wok or large frying pan over high heat. Add oil and swirl to coat surface. Add chicken and bacon and stir-fry for 3 minutes or until chicken is just cooked.
Add onion and stir-fry for 1 minute. Add frozen vegetables, bok choy and sauces and stir-fry for 4 minutes or until vegetables are tender.
Add rice and shrimp and stir-fry for 2 minutes or until heated. Serve sprinkled with sesame seeds and cilantro.
in a dry skilet on med heat, toast all the dry spices until fragrant. Let come to room temp then mix with garlic and pork. Season with salt and pepper. make sure to mix really well. Let stand for 2 hours in the refrigerator before using.
In a wok or large skillet, coat with oil and sear the chorizo over high heat. Break up the chorizo into small pieces and cook about 5 minutes until browned. Add the rice and scallion whites and heat through. Check the seasoning.
ibs in marinade, cover and chill for at least 30 mins, or
il to wok. Add carrot and celery; stir-fry 3 mins
Cook the rice in boiling
Fried Rice:
Cook peas, corn, and carrots in microwave for 2-4 minutes (until crisp and tender). Cool and add to rice.
Place 1 - 2 T oil in wok or non-stick pan.
Saute rice, vegetables and onion briefly.
Top with 1T butter and cook until hot.
Add soy sauce and saute until incorporated.
Serve immediately; top with shrimp sauce.
Shrimp Sauce:
Add ingredients, in order given, to food processor or blender.
Process until smooth.
Store in refrigerator for up to 2 weeks.