Time for another update for all you lover's of my recipes. This one was a hit with my daughter, who's picky about EVERYTHING! Score one for the wolther!!

Veggie Lover's Fried Rice

Part A

1 bag Boil-in-Bag White Rice
1 bag Boil-in-Bag Jasmine Rice

Boil Rice together - these are the 10 minute rice bags. Salt the water to boil them in, so it brings out the flavor of the rice even more.

Part B

4 large eggs
2 slices cheese (American, Colby Jack or Provolone tend to be at our house most often, but any two slices of cheese that you like will do)
Small dash of Rosemary
Small dash of Dill Weed
Small dash of Basil
Salt & Pepper

Coat frying pan in butter or Pam Butter flavored spray. Mix eggs together in bowl, with salt, pepper, rosemary, dill weed, and basil. Add egg mixture to frying pan (over medium heat) and add cheese, torn into smaller pieces to the eggs. Scramble them to your desired perfection (I tend to make sure they're fully cooked).

Part C

1 package frozen Green Beans and Almonds
(*You can add more vegetables here if you'd like, we only had this and creamed spinach to work with*)

Cook to the specifications on the box (about 5 minutes in microwave)

Part D

1 can Tomatoes with Basil, Oregano and Garlic
LARGE dash of Dill Weed
3 smallish dashes of Kitchen Boquet Browning and Seasoning Sauce (or Soy Sauce)
1 generous spoon of butter

Open tomatoes, drain out liquid, leaving just the seasoned tomatoes. Add the green beans (and/or other vegetables) to the tomatoes in the collander. Add Almonds from package. Shake to mix. Add to scrambled eggs in frying pan - DO NOT MIX YET! Drain water from pot wiht rice bags into collander. Put eggs and vegetables into pot, mix well. Add both bags of rice. Mix again. Add butter and dill weed. Mix again. Add browning & seasoning sauce (or soy sauce). Mix well. Put pot over low-medium heat on stove and keep mixing, get that brown sauce mixed in as good as you can. Remove from heat and serve.