Day 123: Crock-Pot fried rice
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By Jeff Houck
Media General News Service
Published: July 23, 2008
2 cups leftover rice/quinoa
3 tablespoons butter
2 tablespoons soy sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1/2 diced yellow onion
1 cup of whatever frozen or fresh vegetables you have on hand
Leftover meat
1 egg
Sesame seeds for garnish (optional)
Plop everything together in the cooker and mix it around.
Cook on high for 2 to 3 hours, or on low for 3 to 4 hours.
• Jeff Houck is a staff writer for The Tampa Tribune in Florida. Stephanie O’Dea’s blog, A Year of Crockpotting (http://www.crockpot365.blogspot.com) has more recipes.
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