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YUM! This is a great base recipe, easy to add to or change to your own tastes. I for one LOVE that this uses cottage cheese (I can't stand ricotta, I put my Italian heritage to shame ;) ). I kept the cheddar and cottage cheeses but instead of parmesan and mozzarella I used a blend of 6 white cheeses (the prepackaged preshredded kind, including parmesan, mozzarella, romano and a few others). I used a jar of chunky vegetable spaghetti sauce rather than plain tomato sauce, and hand mixed in the cottage cheese to keep the chunks of cheese and vegetables. I also added a layer of shredded carrot and bell peppers and sliced mushrooms. Came out kinda soupy, but I think that's mostly due to the fresh vegetables I put in. Would definitely make this again (in a larger pan next time :D )

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Egg Fried Rice

Reviewed: Feb. 11, 2008

Wow - this is really good. i've been looking for a good fried rice recipe. i had to double it due to our rice cooker, but hey, just means more for later. i did half soy and half teriyaki sauce and substituted peas and corn for green beans, would probably throw some carrot in too next time. it came out a *little* dry, probably due to sitting in the rice cooker, but nothing a little more teriyaki couldn't fix. definitely a repeat recipe!

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