Egg Fried Rice

Egg Fr i ed R i c e

Ingredients ½ white rice 1 cup water 2 Tbsp. frozen peas 2 Tbsp. chopped red pepper ½ green onion, chopped small pinch of mung bean sprouts small pinch of shredded purple cabbage 1 large egg 1 Tbsp. low-sodium soy sauce ½ tsp. sesame oil ½ tsp. onion powder ¼ tsp. five spice powder

Directions 1. In the base of the Microwave Rice Maker Mini add water, rice and vegetables; stir to combine. 2. Place the white inner separator on top of the base with the two small handles facing up. Place the purple cover on top click the handles firmly in place on either side. 3. Microwave on high power 9 minutes at 900 watts and allow standing for 4 minutes before opening. 4. In the meantime, beat the egg and mix in the seasoning (soy sauce, sesame oil, onion powder, and five spice powder). Pour the egg mixture into the mug, over vegetables and mix well, cover with the purple seal only. 4. Microwave on high for 1 minute to 1:30 seconds. 5. Take out of microwave, let rest for one minute, Use a fork to fluff up the rice and serve.

L a s a g n a f o r O n e

Ingredients 2 lasagna sheets 1 tsp. olive oil 4 Tbsp. marinara 3 Tbsp. ricotta cheese 3 Tbsp. chopped spinach uncooked 2 oz. fresh mozzarella cut into 4 slices Fresh Basil, optional

Directions 1. Break the lasagna sheets, and place in the Microwave Rice Maker

Mini. Add enough water to cover the lasagna, and add olive oil, to ensure the lasagna sheets don't stick together. 2. Microwave for about 3 minutes, or until the lasagna sheets are tender. Drain the lasagna sheets and set aside on a paper towel.

In the Mini Rice Maker start layering the lasagna, first add the marina, then the broken lasagna sheets, ricotta, spinach and mozzarella and repeat for a total of 3 layers with the mozzarella on top. 3. Place in the microwave and cook for 2½ - 3 minutes or until the lasagna is heated through and the mozzarella is melted. 4. Top with fresh basil.