Fried Rice

Courtesy of Kelly

I'm changing this to be written as I made it. The original recipe link is at the bottom though.

Ingredients
1 egg
1 tablespoon water
1 tablespoon vegetable oil
1/2 C onion, chopped
2 cups cooked rice, cold
3/4 C carrots, shredded or grated
2 tablespoons soy sauce
black pepper to taste
1/2 cup chopped ham

Directions
In a small bowl, beat egg with water. Pam spray a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
Heat oil in same skillet; add onion and saute until soft (Kelly note: I always cook onion with garlic salt). Then add rice, carrots, soy sauce, pepper and ham. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

2 notes
1. The ham I used was very finely diced, so you may want to add more ham if you use bigger pieces
2. I cooked the rice while I chopped the onion, cooked the egg, etc. You can't put the rice in warm (don't know why) but I rinsed my rice in cold water a couple times to get it cold which worked fine. That way you won't have to make the rice far ahead of time.

http://allrecipes.com/Recipe/Chinese-Chicken-Fried-Rice-II/Detail.aspx

Enchiladas

• 1 or 2 Chicken Breasts
• Taco Seasoning
• 8oz Cream Cheese
• 1 Medium Onion
• Cheddar Cheese
• Tortillas
• Red Enchiladas Sauce
• Mozzarella Cheese

The yield is about eight enchiladas. An 8x8 pan holds four or five enchiladas.

1. Cook chicken and season liberally with taco seasoning. Shred.
2. Combine cream cheese, chicken, diced onion and shredded cheddar. Sprinkle with pepper.
3. Coat the bottom of your 8x8 or 13x9 with enchilada sauce. Coat each tortilla with enchilada sauce, put in filling and roll.
4. Place in pan. Pour more sauce over the top and sprinkle with cheeses.
5. Bake until warm and melty.
6. Serve with sour cream, salsa, pico de gallo or fresh tomato.