INGREDIENTS
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3 cups cooked white rice
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1 cup finely chopped fresh Italian (flat-leaf) parsley
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3/4 cup nondairy cheddar cheese shreds (we used Daiya brand)
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1/3 cup chopped white onion
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1/4 cup chopped green bell pepper
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1 clove garlic, minced
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2 tablespoons powdered egg substitute, such as Ener-g Egg Replacer
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3 tablespoons water
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1 14 1/2-ounce can light coconut milk
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1/3 cup vegetable oil
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1 1/2 teaspoons salt
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1/2 teaspoon seasoned salt
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1/2 teaspoon freshly ground black pepper
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1/4 teaspoon Accent (monosodium glutamate; optional)
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Juice and grated zest of 1 lemon
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1/8 teaspoon paprika (for garnish)