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Mexican Fried Rice
Source: Razzmatazz' brain (Entered by Lara Rasmussen Anderson)I had an inspiration the other day with left over rice. My mind when to “fried rice” but my stomach said no to the Asian variety. So I reverted to our stores of canned, frozen, root-cellared produce from last year and concocted a south-of-the-border variety. The “day-old” route allowed it to remain non-sticky!
Serves: 2-4 eaters
Vegan!
Ingredients
1
onion, diced
4 cup
day-old cooked white/brown rice
1 pint
homemade, canned salsa
1 bunch
frozen rough-chopped cilantro, thawed and drained (or fresh)
1 tsp
ground cumin
1-2 cup
Optional: protein of your choice (cubed tofu, "ripped" wheat meat)
1/2 squeeze
lime
Step by Step Instructions
- Sauté onion in skillet with 1Tbsp olive oil.
- Add rice and stir to heat evenly.
- Add salsa, cilantro and cumin (+/- protein); stir and fold to mix well and heat thru.
- Squeeze lime over rice and serve.
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