“I halved this recipe and used just one egg, not seperated.  It turned out perfectly.”

Ingredients
2 teaspoons dark sesame oil
2 eggs
2 egg whites
1 Tablespoon vegetable oil
4 cups cold cooked rice
1 cup frozen peas, thawed
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup bean sprouts
1/3 cup green onions

1. Combine first 3 ingredients in a small bowl; stir well, set aside

2. Heat vegetable oil in large non-stick skillet or wok over medium-high heat.  Add egg mixture and stir-fry 2 minutes.  Add rice; stir-fry 3 minutes.  Add green peas, salt and pepper; stir-fry 5 minutes.  Add bean sprouts and green onions; stir-fry 2 minutes.  Serve immediately.

(Submitted by Webmaster)

“This stuff didn’t taste like the typical spanish rice but was really good with the enchiladas I made .  I only used about half a can of tomatoes.”

Ingredients
2 slices of bacon
1/2 cup onion, chopped
2 cloves garlic, minced
1 cup rice
2 cups fat-free, less-sodium chicken broth (or 2 bouillon cubes + 2 cups water)
1 (14.5-ounce) can diced tomatoes, drained
1/2 cup green onions, sliced

1. Cook bacon in a large non-stick skillet over medium heat until crisp. Remove bacon from pan, crumble. Add onion and garlic to drippings in pan, cook 4 minutes, stirring occassionally. Add rice, broth and tomatoes. Stir to combine. Bring to a boil. Cover, reduce heat and simmer 20 minutes or until rice is tender. Stir in crumbled bacon and green onions just before serving.

(Submitted by Webmaster)