You'll notice the title of this recipe is "Fried" Rice. We didn't really fry it, we baked it, but it contains scrambled egg, like fried rice, so we're going with it. Just try and stop us.
This was another dish for our Hawaiian themed girls night. We pretty much created this one from scratch, and everyone seemed to like it. Success!
Here's what you need:
2 cups jasmine rice, rinsed
1 1/2 cups water
1/2 fresh pineapple
2 large (or 3 small) scallions
3 eggs
1 jar Apricot preserves
1/4 cup low sodium soy sauce
salt and pepper to taste
Here's what you do:
Rinse your jasmine rice and put in a large sauce pan with the water. Bring to a boil. Reduce the heat to low and cover. Cook for 20 minutes.
Preheat your oven to 350 degrees.
While the rice is cooking, slice the green onion. Our guest of honor doesn't think she likes onion, so we cut these up pretty small.
Next, slice the pineapple.
Finally, beat the eggs.
Scramble the eggs so that they are fully cooked, not runny at all.
About the time that your eggs are cooked, your rice should be done. Fluff the rice and set aside for a minute.
Combine all the ingredients in a large bowl, except the rice and the soy.
Top with the rice, and pour the soy over that.
Fold everything together to combine it. Make sure you get the apricot preserves fully mixed.
Pour into a large casserole dish and bake for 25-30 minutes.
Enjoy!
Don't you just love casseroles? They're relatively simple to throw together and you can make them up in advance if you need, then bake right before you want to serve. We've had a busy spring in our new house, so the art of the casserole has come in handy.
Here's what you need:
3 12 oz. packages of tuna in water (get the low sodium variety!)
1 can low-sodium cream of mushroom soup (use two cans if you like it creamier)
1/2 Tbsp black pepper
1 tsp Old Bay seasoning
1 tsp Kosher Salt
1 bag frozen peas
1 shallot
1/2 12 oz bag of broad egg noodles
A couple handfuls of crushed lightly salted potato chips
Here's what you do:
Start your water boiling for the pasta.
Next dice up the shallot.
Heat a skillet over medium heat. Coat the bottom with about a tablespoon of olive oil and add the shallots to the pan.
Saute the shallots for a couple minutes to soften them, then add the peas.
While the peas are heating through, drain the water off of the tuna and add to a large bowl with the salt, pepper and Old Bay.
By now, our water was boiling, so drop the pasta in for about 10 minutes. Also, preheat your oven to 350 right now.
Add the can of cream of mushroom soup to the tuna.
Once the peas have heated through, add them to the tuna mixture.
Once your noodles are cooked, drain and add to the mix.
Pour everything into a casserole dish. This is where you can place in the fridge overnight and bake later.
Crunch up a few handfuls of potato chips to cover the top.
Bake for 20-25 minutes, or until the chips are brown and crispy.
Enjoy!
Hello all - it's Michelle flying solo. Zack had to work last weekend, so I threw together this casserole. As I was telling him what all I was going to put in the dish, he became more and more skeptical of the meal. After tasting it, he didn't complain about the flavor at all. All of our left overs are gone.
Here's what you need:
1 red bell pepper
2 cloves garlic
3 scallions
Juice of 1/2 a lime
1 package smoked sausage
12 oz jar of pineapple preserves
2-3 Tbsp low sodium soy
1 cup jasmine rice
1 1/2 cup water
Here's what you do:
Preheat your oven to 350 degrees.
Start by doing a rough chop on your red pepper.
Smash your garlic.
Throw all of that into a food processor and pulse until the pepper is quite fine.
Once that's prepped, put a 12" skillet over medium heat and let it start heating up.
Pour the 1 cup or rice into a bowl.
Rinse thoroughly twice to remove some of the starch.
Start your sausages browning by putting just about a tablespoon of olive oil in the skillet and adding the sausage.
In a medium sauce pan, add the rice and 1 1/2 cups of water and bring to a boil.
Once it comes to a boil, reduce the heat to low, cover, and cook untouched for 20 minutes.
While the sausages are crisping up (don't forget to turn them every now and again), slice up some scallions.
Now for the sauce... Pour the pineapple preserves into a medium bowl.
Add the soy sauce.
And squeeze in the lime.
Combine that together and set aside for a bit.
Once your sausages are crisp, remove from the pan and add the red pepper/garlic mixture to the pan. Let that brown a bit.
Once the pepper has browned up a bit, add the preserve mixture to the pan.
Slice the sausages into thin, bite-size pieces.
And, add them back to the pan.
Throw in the green onions, and give it all a good stir.
For me, this process took about 20 minutes, which was exactly the amount of time that the rice needed to cook. So, fluff the rice up and then add to the pan with everything else.
Toss everything around to get it all coated in the sauce.
Transfer all of that into a casserole dish and bake for 20-25 minutes, or until the top gets crispy.
Scoop out a generous helping and serve.
Enjoy!
