1 1/2 cup cooked rice
1 Tbsp sesame oil
1 small cooking onion – finely chopped
1 clove garlic – minced
1 to 2 cups Veggies – I use peas (and carrots when I have them) because I have fussy eaters but I also like broccoli, cauliflower, green peppers, mushrooms – use your favourites
2 eggs beaten
1/4 cup soya sauce
1. In a skillet or wok, heat oil over medium heat and sautee onions and garlic. Add veggies. Stir-fry them for 2-3 minutes.
1. Sautee onions and garlic
Add the veggies and stir-fry.
2. Push the veggies to the side of the skillet. Pour in eggs and scramble.
Scramble the eggs to the side and then mix with veggies.
3. Add rice and soya sauce to skillet. Mix well with eggs and veggies
as heating through.
Mix and heat everything.
4. Serve with your favourite Chinese main dish. Makes a great lunch leftover the the next days lunch.
Serve with your favourite Chinese meal.
This recipe is a combination of a couple that I’ve tried before. I’ve got some fussy eaters and some sensitive ones in my household so I tweak things to suit. This particular recipe turned out fantastic. You can modify it for gluten-free diets. I used gluten-free bread and made my own meatballs with gluten-free pancake mix instead of bread crumbs and they are just as delicious. We will often make a huge batch of meatballs ahead of time and freeze them for just such recipes. For quick preparation, the pre-packaged frozen meatballs are great too. Whichever suits your taste and needs.
6 slices of bread
1/4 cup mayonnaise or whipped salad dressing
1/4 cup chopped onion
24 frozen Italian meatballs
2 can pizza sauce
1/4 cup water
1 clove garlic minced
1 cup of cheddar cheese
1 cup mozzarella
1. Preheat oven to 350º . Grease a 9 X 13 baking dish
2. Spread mayonnaise onto bread slices and place on the bottom of the baking dish
3. Sprinkle onion and cheddar onto bread slices
4. In a mixing bowl, combine meatballs, sauce, water and garlic
5 Pour mixture onto bread slices
6. Sprinkle top with mozzarella
7. Bake 30 minutes
I served this with corn on the cob because it is in season and we live out in the country so there are fresh-from-the-field stands all over. It was a hit! I might also recommend serving this with a simple garden or Caesar salad if you don’t have anti-salad folks like I do. Enjoy!