This is a basic recipe for fried rice with chicken. I sometimes change the vegetables or eliminate the chick/en. Turns out great every time.
Chicken Fried Rice
2 cups white rice
3-4 cups water
4 scallions, chopped
2 carrots, chopped
1 1/2 cups frozen peas
1 1/2 lbs chicken breast, cut into bite size pieces
1. Heat oil in a large skillet over medium high heat. Add the uncooked rice and fry, stirring frequently until it starts to brown.
2. Add 3-4 cups of water, depending how soft you like your rice. I usually add only 3 because I like it on the firmer side. Bring to a boil. Cover and reduce to simmer. If your lid does not have a steam hole, leave the lid tilted so some steam can escape. Stir occasionally.
3. Season chicken with salt and pepper and cook over medium high heat in a separate skillet while the rice is coming.
4. Heat a little oil in a wok over medium high heat. Add the vegetables and saute.
5. When all the water is absorbed into the rice, transfer it to the wok and mix with the vegetables. Scramble the eggs and push the rice aside to make a little hole for them to cook.
6. Add the chicken to the rice and mix.
It’s ready to eat!
Some mornings cereal just won’t do. Unfortunately those mornings are usually the same mornings you don’t have many groceries to work with. Yesterday I needed a delicious and easy breakfast. The strawberry jam was nearly the only thing left in the fridge so naturally I grab it. Who doesn’t love strawberry jam?
I see a block of cream cheese. I peer over at a loaf of bread on the counter. That’s when it hits me. Strawberry Jam Rollups. I’d recently pinned a strawberry jam blini recipe on Pinterest and of course I couldn’t find it on my boards so I improvised. What I ended up with was warm, strawberry, cinnamonny goodness. So good and so so easy.
Strawberry Jam Rollups
Melt some butter in a small saucepan. Mix together some cinnamon and sugar in a wide bowl or plate with an edge. Cut the crusts off of your white bread and roll them flat with a rolling pin. Spread strawberry jam and cream cheese on the bread and roll it up. Dip all sides in melted butter and roll in cinnamon and sugar. Bake on ungreased sheet at 350 for 20 minutes.
I made this meal for dinner last night and I foresee it becoming a staple of my newly vegetarian diet. It’s so simple, delicious, and very cheap. It’s also very quick to make, which is always a definite plus for me.
2 ripe plantains
2 cups uncooked rice
4 cups water
tsp of salt
1 can of black beans, drained
vegetable or coconut oil
1. Cook rice, water, black beans and salt in a rice maker or in a covered pot on the stove. I use a rice maker so it automatically shuts off when done.
2. Slice plantains and fry over medium-high heat in vegetable or coconut oil. They should start to slightly brown.
Serve the rice and beans in a bowl with the fried plantains and slices of queso fresco on top.