Prep 10 mins
Cook 25 mins
Everyone laughs at me because I think hospital food is good. Well, it's good if it's hot and it really depends on what it is. This is one of my favorite things the hospital fixes. I was surprised in the best way the first time I was served this. It was deeelish! Thanks to my dietitian, I can make this at home. Evidentially, she does too because the recipe was already scaled down for me!
- 1 (4 1/3 ounce) boxuncle ben's oriental fried rice
- 2 tablespoons butter
- 2 cups water
- 1 (16 ounce) packagefrozen stir fry vegetables
- 1 lb catfish fillet, thawed if frozen (about 1/2 inch thick)
- 1⁄2 teaspoon lemon-pepper seasoning
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley or 1 teaspoon dried parsley
- In a large skillet, melt the butter and saute the rice until golden brown. Stir in the water and seasoning packet, heat until boiling. Cover, reduce the heat, and simmer 10 minutes.
- Add the frozen vegetables and heat till boiling, stirring occasionally.
- Place the fish fillets on top of the veggie-rice mixture. Sprinkle with the lemon-pepper seasoning, lemon juice, and parsley.
- Reduce the heat and cover; let steam about 10 minutes or until the fish flakes when forked and the vegetables are tender.