Fried Rice Casserole
Yield
4 servingsPrep
25 minCook
60 minReady
90 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
margarine
|
|
| 1 | cup |
long grain rice
uncooked |
|
| 1 | medium |
onions
chopped |
|
| 1 | can |
soup, chicken gumbo
|
*
|
| 1 ½ | cups |
water
boiling |
|
| 2 | each |
bouillon cubes
chicken or beef |
* |
| ½ | cup |
liquid egg substitute
fat-free |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
margarine
|
|
| 237 | ml |
long grain rice
uncooked |
|
| 1 | medium |
onions
chopped |
|
| 1 | can |
soup, chicken gumbo
|
*
|
| 355 | ml |
water
boiling |
|
| 2 | each |
bouillon cubes
chicken or beef |
* |
| 118 | ml |
liquid egg substitute
fat-free |
Directions
Preheat oven to 350℉ (180℃).
In medium skillet over medium heat, melt margarine.
Add rice and stir to coat; cook and stir until rice is golden brown, about 6 minutes.
Put browned rice into 3-quart casserole with lid.
In same skillet, add chopped onions and sauté until transparent; add to rice.
Pour soup over rice mixture.
Pour boiling water into bowl, add bouillon cubes and stir to dissolve.
Pour over rice mixture.
In small skillet, scramble egg substitute until dry and cut into small pieces; sprinkle on top of rice mixture.
Cover casserole and bake for 1 hour.
