EGG & RICE DOG ROLLS

Ingredients:

5	pc	PUREFOODS TENDER JUICY HOTDOG CHICK ‘N CHEESE
		hot water, enough to cover hotdogs
1	cup	cooked rice
8	pc	MAGNOLIA BROWN EGGS
1 (15 g)	stalk	green onion, chopped
1 (50 g)	pc	carrot, chopped
1 (50 g)	pc	onion, chopped
1	tsp	iodized fine salt
2	tbsp	MAGNOLIA BUTTER-LICIOUS! SALTED, softened

Procedure:

In a bowl, pour hot water over hotdogs. Let stand for 2 minutes. Drain and set aside.
In a bowl, combine rice, half of eggs, green onion, carrot, onion and salt. Mix well and set aside. Meanwhile, in a separate bowl, beat remaining eggs.
In a non-stick pan, preferable of rectangular shape, brush butter blend. Cook hotdogs and set aside.
In the same pan, brush again with butter blend and pour 1/4 cup of rice mixture. Flatten and form into a rectangular shape. Top with a hotdog on one end and once rice mixture is almost set, gently roll. Move roll towards the edge of the pan add then add 1/4 mixture of beaten eggs into the pan. Form into a rectangular shape and let set. Again, gently roll hotdog rice roll in the omelet. Heat further until roll is cooked through. Repeat with remaining mixture and hotdogs.
Serve with preferred condiments like ketchup and mayonnaise.

Makes 5 servings.

(Yield: 5 rolls, 2 cups rice mixture/1 pc per serving)

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