1 packet Sun Bird Fried Rice seasoning packet (they're about 60 cents)
1/3 cup chopped, cooked chicken, beef, pork, shrimp, or fish if desired
2 Tbsp canola oil
3 cups cold, cooked rice (white, brown, or instant)
3 green onions, sliced small
2 tsp soy sauce (but we always use more)
2 or 3 eggs beaten
1 cup frozen peas (or peas and diced carrots), cooked
Earlier in the day, cook the rice. For regular rice, boil 3 cups water and then add 1 1/2 cups rice. Turn on low and cook for 20 minutes. Remove from heat and place in fridge on a hotpad.
About 15 minutes before the sweet and sour chicken is ready, start cooking the fried rice.
In a large skillet, heat oil (about medium temperature). Add onions and cold rice. Stir around to break up rice. 
Scramble eggs in a small pan. Add eggs to rice.
Scramble eggs in a small pan. Add eggs to rice. Add seasoning packet and soy sauce. Stir to mix in seasoning. 
At the end, at peas (or peas and carrots) and meat (if desired). 
Final product. If I don't have ham, I don't put it in. It is really good with it though.
Serve with desired main dish. We like to serve it with sweet and sour chicken. 
At the end, at peas (or peas and carrots) and meat (if desired). Final product. If I don't have ham, I don't put it in. It is really good with it though. Serve with desired main dish. We like to serve it with sweet and sour chicken. 
Take a string and cut the rolls into 1 inch sections.
Place on a greased pan (or parchment paper if you have it). 
Cook for 15-20 minutes at 350 degrees.
Frost. Eat and enjoy as desired! 
Mission Flavored Wraps (we like Sundried Tomato Basil)
Get your assembly line ready. Put some water in a small bowl. You will use it to seal the roll as you roll it up. Have a plate to make the roll on. One to put the rolled roll on and another to put the cooked roll on. I also keep a dry washcloth or paper towel on hand to dry off my assembly plate after I am done with the water. 
Place small scoop of rice, then small scoop of hamburger/bean mixture, and grated cheese. (It works best if all ingredients are cold. If you use the rice hot, it makes the wrap tear easier. I make the rice earlier in the day and then put it in the fridge.)
With fingertips, dab small amount water around filling to the edges of wrap. This helps seal the roll. Starting at the bottom corner, roll up over filling. Continue to wet the wrap with your fingertips. Fold sides in and then top, like an envelope, while continuing to dip fingertips in water on the wrap to seal the roll. See picture below. I know it isn't clear. This is more for illustration than for reading
Place roll in hot fry daddy. I do the heat around 350-375. Just make sure it is good and hot before you plop one in. I don't use the basket because the rolls stick to it. Cook until light golden brown. I can usually do around 3 or 4 at a time -it will depend on how big your fry daddy is. I use the fry daddy slotted spoon thing to remove them when they're done.
Here is the finished product. There are quite a few wraps in a package. This recipe usually makes around 16-18 rolls.
Cut in half and serve with Ranch, guacamole, or mix them together for a great dip!
Let sit on cookie sheet for just a minute when they come out to set up and then let cool on cooling rack.
Sprinkle pecans, if desired. Spray one side of plastic wrap with Pam. Cover pan with plastic wrap or waxed paper. Let rolls sit at room temperature overnight or until rolls are almost double in size. Bake at 350 for 25-30 mintues. Let set 10 minutes before inverting pan onto cookie sheet.
Cover and cook until tender. I ran out of egg noodles so I substituted shell noodles. They worked fine but I had to add some more tomato juice because they soak up a little more than egg noodles. But it all tastes the same.
Lo-fat tip: Use ground turkey in place of hamburger.
Add hashbrowns. 
Stir until evenly coated. (You may not need all the hashrowns. I add them gradually so I don't get too many. If you get too many, it is dry. If you don't have enough, it is too soupy.) Pour into 9x13 pan. 
Mix finely crushed corn flakes and some melted butter together and sprinkle over potatoes. 
Bake at 350 for 45 to 55 minutes. You want it to be bubbling all over. See 10 second video below. 
Note: The original recipe calls for regular potatoes, shredded. But I don't always have the time. If I do have time, I bake several large potatoes the day before and then put them in the fridge to cool overnight. When I need them, I peel them and shred them into my mixture until it looks right. If there are potatoes left over, I use them for hasbrowns the next day for breakfast or something like that. Or you can parboil the potatoes. I've just found that using mostly thawed hashbrowns works well and is quicker.
Bake at 350 for 10 minutes. Let cool completely.
Unwrap caramels.
Melt caramels and 1/3 cup of the evaporated milk in the microwave. Cook in 1 minute increments until smooth. Pour over cake. Let cool completely. Then, sprinkle chocolate chips over caramel. 
Add rest of the evaporated milk and chopped pecans to the remaining cake batter. Spoon over caramel and very carefully smooth out over entire pan.
Bake 20 minutes at 350. Let cool completely and serve.
It does not need frosting. This cake is more like bars than cake. It is great served under a scoop of vanilla ice cream.
