Vegetable Fried Rice
Florence
- 1 tablespoon butter
- 1/4 cup chopped carrot
- 1 green onion chopped
- 1/4 cup frozen peas
- 1 cup cold cooked rice
- 4 1/2 teaspoons soy sauce
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground ginger
Melt butter in a large non-stick skillet over medium heat.
Cook and stir pork, carrot, and green onion in melted butter until pork is cooked through, 7 to 10 minutes.
Remove pork mixture to a bowl and return skillet to medium heat.
Scramble egg in the skillet until completely set.
Return the pork mixture to the skillet. Stir rice, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.
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Summer Vegetable Bowl
Florence
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Vegetables
Cuisine American
- 4 bacon slices
- 1 small white onions
- 1 green pepper - diced
- 2 cups hot water
- 1 pound green beans
- 8 oz corn
- 1 tablespoon salt
- 2 teaspoons sugar
- 1/4 teaspoon pepper
- 6 small zucchini - 1" chunks
- 5 celery stalks - 1" slices
- 1 large tomato - cut in wedges
In 6-quart Dutch oven over medium heat, fry bacon until crisp; pat dry with paper towels.
Saute onions and green pepper; cook until golden;.
Add hot water and next 5 ingredients green beans, corn, salt, sugar and pepper.
Bring boiling; reduce heat, cover and simmer for approximately 10 minutes.
Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender.
Arrange veggies on large platter and crumble bacon over top.
Garnish with tomato wedges.
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