Rice Options Oamc Recipes

SHORT -CUT CHICKEN FRIED RICE (OAMC)

Steps:

• Dissolve bullion in water and cook rice according to directions. Plunge container into cold water to cool after cooking or make rice the day before.
• Cook egg beaters in skillet till fluffy. Set aside keep warm.
• Saute chicken and onion in same skillet till done about 3 to 4 minutes.
• Add marinade, peas and carrots, and rice. Mix well.
• Add soy sauce, ginger, garlic and egg beaters. Continue to cook till heated though.
• Cool your favorite way and pack in quart sized freezer bags. 1 serving = 1 1/2 cups approximately.

OAMC CHICKEN FRIED RICE

Steps:

• Cook water, rice, and boullion cubes for about 30 - 40 minutes, or until done.
• Scramble the eggs.
• Mix all of the ingredients together in a large bowl.
• Portion into bags for lunches or dinners. One cup servings is what I did. I was able to get one five cup bag for a dinner and 5 one cup bags for lunches.

RICE OPTIONS - OAMC

Steps:

• Choose a cook-in or water (2 cups per cup of rice) and add with rice, salt (1 teaspoon per cup of rice) and butter or olive oil (2 tablespoons per cup of rice, unless adding a stir-in including butter).
• Cover and cook for 20 minutes (white rice) or 30 minutes for brown. Then add one of the stir-ins when finished cooking.
• If desired, freeze leftovers in freezer baggie for up to 6 months.

CHICKEN FRIED RICE - OAMC

Steps:

• In a large bowl, combine the peas and carrots, rice, onion, parsley flakes and chicken.
• Mix well.
• Pour into 4 bags (enough serve 4) or less for family size.
• Seal, lable and freeze.
• Thaw bag of rice mixture.
• Heat 1 Tbs oil in a large skillet.
• Dump rice mixture into the skillet.
• Cook and stir over medium heat, breaking up any chunks of rice, until hot, about 5 minutes.
• Push rice mixture to the side of the skillet.
• Add 1 Tbs oil to the empty side of the skillet and add the eggs.
• Cook and stir until eggs are thickened but still moist.
• Combine eggs with the rice mixture.
• Turn off heat.
• Stir in soy sauce and pepper.
• Serve.
• *Note:You can make this all ahead of time and just reheat but I like the taste of"fresh".

FRIED RICE - OAMC

Steps:

• --- Freezing Day ---.
• In a large bowl, combine the peas and carrots, rice, onion and parsley flakes.
• Mix well.
• Pour into 2 quart size freezer bags.
• Seal, lable and freeze.
• --- Serving Day ---.
• Thaw bag of rice mixture overnight in fridge or run warm water over bag.
• Heat 2 Tsp oil in a large skillet.
• Dump rice mixture into the skillet.
• Cook and stir over medium heat, breaking up any chunks of rice, until hot, about 5 minutes.
• Push rice mixture to the side of the skillet.
• Add 1 tsp oil to the empty side of the skillet and add the eggs.
• Cook and stir until eggs are thickened but still moist.
• Mix rice in with egg breaking up egg into bite size pieces.
• Turn off heat.
• Stir in soy sauce and pepper.

BREAKFAST BAKE OAMC

Steps:

• Sprinkle croutons, cheese, onion, peppers and mushrooms into two greased 8-in. square baking dishes. In a bowl, combine the eggs, milk, salt, mustard and pepper. Slowly pour over vegetables. Sprinkle with bacon.
• Cover and freeze one casserole for up to 3 months.
• Bake the second casserole, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.
• To use frozen casserole: Completely thaw in the refrigerator for 24-36 hours.
• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean.