Fried rice with cheese sauce and Roman tomato salad

Name: Fried rice with cheese sauce and Roman tomato salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Long grain rice; 150 ml Vegetable broth (instant); 250 ml Milk; 200 g Processed cheese creamy light (9% fat); 1/2 TABLESPOON sauce thickener; 1 Spring onion; 1 TABLESPOON Cornstarch; 3 Eggs (size M); 50 g grated reduced calorie cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 TABLESPOONS Olive oil; 2 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Sugar; 350 g Mini Roman salad; 2 red onions; 2 Tomatoes (about 100 g each); 4-5 Stem(s) Parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Long grain rice
150 ml Vegetable broth (instant)
250 ml Milk
200 g Processed cheese creamy light (9% fat)
1/2 TABLESPOON sauce thickener
1 Spring onion
1 TABLESPOON Cornstarch
3 Eggs (size M)
50 g grated reduced calorie cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 TABLESPOONS Olive oil
2 TABLESPOONS white balsamic vinegar
7-10 Tbsp Sugar
350 g Mini Roman salad
2 red onions
2 Tomatoes (about 100 g each)
4-5 Stem(s) Parsley

Directions

1
Prepare rice in boiling salted water according to package instructions
2
Heat the stock and milk, stir in the processed cheese and let it melt. Stir in the sauce thickener and thicken. Clean and wash spring onion and cut into rings. Put 1 tablespoon aside for garnishing. Put rice in a sieve and chill cold. Mix rice in a bowl with eggs, starch, spring onion and grated cheese.
3
Season with salt and pepper. Heat 3 tablespoons of oil in portions in a coated pan. Shape the rice mixture into portions with the help of an appetizer ring (approx. 6 cm Ø) and fry on both sides for approx. 10 minutes while turning. Keep the finished roasts warm. In the meantime season vinegar with salt, pepper and sugar, fold in 5 tablespoons of oil. Wash and clean the salad, pluck roughly and drain thoroughly. Peel onions and cut into thin slices. Clean, wash and slice the tomatoes. Wash parsley, dab dry, remove coarse stalks. Finely chop leaves, except for a few for garnishing, and stir into the sauce. Season sauce with salt and pepper.
4
Wash and clean the salad, pluck roughly and drain thoroughly. Peel onions and cut into thin slices. Clean, wash and slice the tomatoes. Wash parsley, dab dry, remove coarse stalks. Finely chop leaves, except for a few for garnishing, and stir into the sauce. Season sauce with salt and pepper. Arrange lettuce, onions and tomatoes in bowls and drizzle with dressing. Serve the fried rice and sauce, garnish with the remaining spring onions and parsley.