Fried Rice Patties with Peanut Sauce
|Water||2 Cup (32 tbs)|
|Medium grain rice||2⁄3 Cup (10.67 tbs) (Or Short Grain)|
|Egg||1 , beaten|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Finely chopped green pepper||1⁄4 Cup (4 tbs)|
|Finely chopped peanuts||1⁄4 Cup (4 tbs)|
|Chopped sunflower seeds||1⁄4 Cup (4 tbs), shelled|
|Toasted wheat germ||3 Tablespoon|
|Crushed pineapple||1⁄2 Cup (8 tbs), drained|
|Chunk style peanut butter||1⁄4 Cup (4 tbs)|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Teaspoon|
|Lemon juice||1⁄2 Teaspoon|
|Cooking oil||2 Tablespoon|
In a medium saucepan bring water to boiling; add rice.
Return to boiling; reduce heat and simmer about 20 minutes or till rice is tender and water is absorbed.
While rice is still warm, add the beaten egg, chopped onion, green pepper, peanuts, sunflower seed, toasted wheat germ, salt, and pepper; mix well.
Meanwhile, for peanut sauce, combine drained pineapple, peanut butter, dairy sour cream, soy sauce, and lemon juice; set aside.
Using about 1/2 cup for each patty, shape rice mixture into 6 patties about 3/4 inch thick.
In a skillet, cook patties in hot cooking oil, uncovered, over medium heat about 3 minutes.
Gently turn patties; dollop with peanut sauce.
Cook about 3 minutes longer or till patties are golden.