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So-Easy Veggie Fried Rice

2 spray(s)cooking spray, divided
1 large egg, beaten
2 mediumun cooked scallion(s), cut into 1-inch pieces
1 medium sweet red pepper(s), thinly sliced
1 cup(s)frozen peas and carrots
1 Tbsp. minced garlic
1 Tbsp. ginger root, fresh, minced
1 1/2 cup(s)cooked brown rice, cooled
4 tsp. low sodium soy sauce
1 tsp. rice wine vinegar

Coat a large nonstick skillet with cooking spray; heat over medium heat. Add egg and swirl to coat pan; cook egg through, remove to a plate and break egg up into small pieces with a fork.

Off heat, recoat skillet with cooking spray. Add scallions, pepper, peas and carrots, garlic and ginger to skillet; sauté for 5 minutes. Add rice; heat through. Stir in cooked egg, soy sauce and rice wine vinegar; serve. Yields about 3/4 cup per serving.


This dish works best with completely cooled rice. If you don’t have any rice already cooked, cook 3/4 cup uncooked brown rice according to package instructions and spread out on a sheet pan to cool while you prep the vegetables. Craving Pork Fried Rice? Just add some diced Canadian Bacon to the skillet with the veggies.


Vegetable-Rice Casserole with Ham

1 tsp. butter
1 c. chicken broth
1 c. milk
3/4 c. rice
10z pack. frozen corn
10z pack. frozen peas
2 tbl. flour
1 tsp. oregano
1/4 tsp. black pepper
8 green onions, chopped
½# ham, cut into cubes
1 c. shred. cheddar cheese
1/4 c. chop. parsley
3z pack. cream cheese

Preheat oven to 425°. Butter a 13x9" baking pan.
In a med. saucepan, bring the broth and milk to a boil over med. heat.
Add the rice and cook 10 min. Meanwhile, in a large bowl, combine the corn and peas and break them up to separate.

Stir in the flour, oregano and pepper. Add the green onions and ham. Add the cheddar cheese and parsley.
Blend; set aside. In a small bowl, beat the softened cream cheese with about 1/3 c. of broth-milk mixture until smooth.

Stir the cream cheese into the veg. mixture. Then stir in the rice mixture. Place the mixture in the prepared baking dish.

Cover tightly with foil. Bake 35-40 min. until rice is tender. Stir several times during baking for even cooking.



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