I don’t know if this technically qualifies as a stir-fry, but it has a lot of the same ingredients. It’s sort of like house fried rice with cream cheese. I usually make this cream cheese stir fry to use up leftovers.

Ingredients:
6 oz. box of wild rice
8 oz. package of cream cheese (rennet-free if possible)
10 baby carrots
About fifteen 1-inch chunks of meat (chicken, pork, or turkey seem to work best, or feel free to use a meat substitute)
Peas, corn, or chopped beans, depending on your liking

Cooking

Cook the rice according to the box’s instructions. When it’s done, chop 3/4 of the block of cream cheese into tiny piece and drop them into the rice. Set the burner to medium, and stir the rice and cream cheese together until it has entirely melted.

When the cream cheese is fully melted, drop in the chunks meat. Stir the entire meal together over medium heat for about 3 minutes.

Add The Veggies

Chop the baby carrots into tiny pieces, and drop them into the stir fry. Add in the peas, corn, or chopped beans, and stir together. When the entire mixture is warm, it is ready.

If there is any left over, it can be stored in the refrigerator for several days.

By Amber Reifsteck, The Woodland Elf

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