Easy Fried Rice

This is my recipe for fried rice.  Its actually super easy to make.

• a bag of Boil in the Bag Minute Rice


• Olive oil (or wok oil)


• onion (abt half a medium, chopped)


• garlic salt


• 2 eggs


• frozen peas and carrots


• frozen corn


• soy sauce

Fried rice works best if you use day old left over rice.  Unfortunately, I never know ahead of time when I am going to want some so I never have “old rice” on hand!  haha!! 

What I do is make a bag of boil in the bag rice following the directions on the box.  Drain and put in a plastic bowl.  Then sit the bowl in the freezer to cool it and let it get sticky.  After 3-4 minutes get the bowl out and toss the rice around so ALL of the rice is cooling off not just the top layer.  You’ll do this every few minutes until time to use the rice. =D

While the rice is chilling off, chop your onion. 

In a wok or deep skillet, heat abt 1 1/2 tbsp of oil.  Make sure to “swoosh” it around in the pan to coat the sides.  While that is heating…

In a bowl mix 2 to 3 large eggs.

Dump the eggs in the skillet and scramble them to “soft scrambled” stage.  You want them to look like scrambled eggs, but to still be kind of wet and shiny.  Remove from heat and set this aside.

Wipe out your skillet and add about 2 tbsp of oil.  Let it heat  and then “swoosh” it around to coat your pan.  Once it’s good and hot, dump in the onion and about 3 or 4 good shakes of garlic salt.  Let onion cook until it starts to go clear.  (don’t forget to keep tossing your rice every few minutes while this is going on.)

Once the onions run clear,  dump in your sticky rice.  Then add soy sauce to taste.  I like my rice to look really brown with sauce because most of the flavor is going to cook out of the soy sauce anyway.  3 or 4 good jigs.

Mix this well, and then add enough vegetables to make you happy.  I usually put in abt 2 handfuls of frozen peas n carrots, and then a HUGE handful of frozen corn.  I love corn in my rice.  Then just mix and cover to let the veggies heat through.

Remember to stir every few minutes or your rice will stick to your pan.  It’s ready to eat once the carrots go tender.

*This recipe is the side dish version.  You can add meat, like chicken, to make it the meal if you like.  I love LOVE to put in a package of those lil Smokies!

Anyhoo!  Happy eating!
(yes it’s 2am, and I just made myself some rice.  I got the munchies! lol)

 

 

Honey Orange Chicken

• 1 1/2 cups cooked rice
• 2 boneless/skinless chicken breasts
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 cup orange juice
• 1 Tbsp honey
• 1 1/2 tsp cornstarch
• 1/2 tsp grated orange peel
• 1 cup frozen sweet peas (thawed)
• 1/3 cup cashews

While the rice is cooking, spray a skillet with nonstick spray.  Heat over medium heat until hot. Add chicken, salt and pepper and cook for 3-4 minutes.

In a small bowl mix the OJ, honey, cornstarch, and orange peel.  Add the peas and the OJ mix to the chicken in the skillet, stir slowly until it thickens.  Stir in cashews, and server over rice.

Enjoy!

EZ Rice Pudding

 

• 1 bag boil in the bag Minute Rice, cooked
• 2 cups milk
• 1/3 cup sugar
• 1/4 tsp salt
• 1 egg, beaten
• 1 tbsp butter
• 1 capful vanilla

Prepare rice as directed on box.

In a sauce pan over Med-high heat  mix 1.5 cups milk, sugar, salt.  Bring to rolling boil (abt 10=15 minutes), once boiling you will have to be stirring constantly with a whisk. So while its heating up, in a bowl mix the egg, the rest of the milk, and the vanilla.  At the rolling boil stage, dump in your rice and begin slowly working with your whisk.  It is important to whisk whisk whisk so it doesn't stick. 

Take a small measuring cup and scoop out some of the boiling hot mixture, and slowly whisk it into the bowl of egg/milk.  This will temper it so you don't end up with scrambled eggs when you dump it in the pan.   Add warmed egg/milk to the pot. Stirring well.  (abt 2-3 minutes) Remove from heat.  Add butter and WHISK it until melted.  As this cools it will thicken some. 

I like to pour it into my serving dishes while still warm, top with whipped topping and eat it warm.  For a little added pop, sprinkle with cinnamon or nutmeg!   Its great cold too.

 

Yummy Red Beaners and Rice

• 30 oz can of Red beans (do not drain)
• 1 1/2 cups rice (cooked)
• 4 tablespoons butter
• 1 teaspoon white pepper
• 1/4 teaspoon paprika
• pinch of cayenne
• pinch of garlic powder

In a saucepan, heat the beans over medium heat.  Add everything except the rice, when it begins to boil start to mash the mix.  (Don’t mash it all though, you want some BEANERS in your rice! ) Cook for about 20-25 minutes until it look like a lumpy beany paste.  Mix in the rice and serve hot.