Better then take out fried rice. 4cups rice prepared; 1/2lb of shrimp, chicken or pork cooked; 1 cup frozen peas & carrots; 2 cloves garlic minced; 2 eggs; 3 tbsp sesame oil; 1/4 cup soy sauce; 1white onion: Directions heat a large pan with oil, garlic, onion and peas until soft, scramble eggs with veggies add protein(just 1of your choice) then add rice and soy sauce. Serves 5-6
Tuscan Shrimp & Rice - Heat oil over medium-high heat in large nonstick skillet and cook garlic, 30 seconds or until just starting to toast. Add shrimp and lemon juice and cook 2 minutes. Stir in Spinach, Whole Grain Brown Rice, salt and pepper and cook, stirring occasionally, 2 minutes or until heated through. Season with salt and ground black pepper. Sprinkle with parmesan cheese and lemon peel.
We love Chinese food at our house, and I love the show on The Cooking Channel called Easy Chinese. Thanks Ching-He Huang! I have learned so much about everything from tea to woks. I can't wait to try this Yangzhou Fried Rice!
Southwest Corn & Rice with Black Beans - Combine rice, corn and black beans in a 10-inch nonstick skillet. Cook over MEDIUM heat until heated through. Season with salt and pepper, if desired. Serve sprinkled with cheese.
Italian Seasoned Chicken with Rotini & Broccoli with Cheese Sauce - Preheat oven to 350°F. Combine oil, garlic and Italian seasoning in large bowl. Add chicken and turn to coat well. Cover and marinate in the refrigerator for 30 minutes. Remove chicken from marinade and place in an oven safe baking pan; discard marinade. Bake in the preheated oven for 35 to 40 minutes or until chicken is no longer pink.
Southwest Kale & Corn Salad - Heat oil in large nonstick skillet and cook Southwest Blend, stirring occasionally, 5 minutes. Add Kale and season with salt and pepper. Arrange on salad greens and sprinkle with pumpkin seeds. Garnish with tortilla strips. Can be served warm or room temperature.