135 egg rice recipes

Sophisticated British cake layered with armagnac-soaked prunes, diced apples, and almond streusel topping. Prunes soak overnight for deep flavor. Dust with icing sugar before serving.

For your next dinner party, bring this decadent cake that's made with almonds and passionfruit.

Mashed bananas and fresh mango puree make this tropical quick bread impossibly moist. Studded with golden raisins and walnuts, spiced with cinnamon and nutmeg, this recipe makes two golden loaves.

Try a different kind of bread with this scrumptious recipe that calls for shrimp, sweet bell peppers and red hot pepper sauce.

Three-layer carrot cake baked low and slow with grated carrots, chopped nuts, and cinnamon, topped with a thick cream cheese icing. A Southern-style classic that never goes out of style.

British-style ripe banana loaf with sultanas, cherries, almonds, honey, and mixed spice. A fruited tea loaf that slices thin, spreads with butter, and improves over days.

Traditional Welsh spice cake loaded with mixed dried fruit, dark molasses, and warm ginger for a moist, treacle-sweetened teatime treat from Anglesey.

Buttermilk chocolate cake made with real unsweetened chocolate and topped with a from-scratch dark chocolate frosting. A rich, tender two-layer cake with deep cocoa flavor.

Five-ingredient peanut butter cookies sweetened with honey and built on whole grain brown rice and barley flours. No eggs, no dairy, ready in 20 minutes.

A delicious way to cook your leftover rice into a tasty meal. You can use pretty much any veggies you have on hand. Garlic, ginger, soy sauce and sesame oil give this fried rice and veggies lots of great flavors. Feel free to add some scrambled eggs or cooked chicken to give the protein a boost.

This easy fried rice is also very versatile to make. You can use any other vegetables that you have on hand. Feel free to add some scrambled eggs if you want extra protein boost. The leftover can be kept in the fridge for at least two days.

Hearty date bran muffins made with whole wheat flour, applesauce, and bran cereal for a fiber-packed breakfast you can feel good about. Naturally sweetened and freezer-friendly.

Green lentil veggie burgers with grated carrots, breadcrumbs, garlic, and parsley, bound with egg and grilled. Served with a quick homemade tomato sauce over brown rice.

Egg and beansprout risotto made with cracked wheat instead of rice, simmered with tomatoes, mushrooms, green pepper, and satay sauce. A hearty vegetarian one-pan dish with an Asian-British fusion twist.

With the tons of flavor, you will fall in love this Eastern cheese-tofu, the musrhoom gravy adds the layers of taste. Serve it with rice or egg noodles.

Gluten-free peanut butter cookies made with rice flour, maple syrup, and natural peanut butter. No eggs, no wheat, no dairy. Just pure peanut flavor with classic fork marks.