Is it legal to blog twice in one day????
I have some spare time, an early bedtime for the girls because we're up at the crack of dawn to go pick up our church kids from camp. I know they will be brimming with stories to tell us! So anyways, I thought I'd write about rice because the boys will be home tommorow and I want to make them one of their favorite meals.
My kids LOVE rice. They might as well be Asian. Left to themselves, I think they'd eat it breakfast, lunch and dinner. For years all I've cooked is Lundberg Organic Brown Rice. That's what I like and most importantly- that's what CostCo sells, so that's what the kids are used to. 12 pounds for about $13. We go through about 3-4 bags a year. I cook it at least once a week, just season it differently depending on what I'm serving it with. I also use it in casseroles, mexican dishes, etc. We hardly ever do noodles/pasta, maybe once every 5-6 weeks (if that). Rice is definately the staple in our home. I will cook up a ton once a week, eat it for dinner that night and then use it for other stuff the rest of the week. Like Mommy's Fried Rice, which the kids love to eat and we named it Mommy's because when we go to a resturaunt and order fried rice, they're like... "this doesn't taste as good as mommy's". (And boy does that make me feel good!!)
Here's how I cook it:
Ingredients (These are all estimates, tweak it to how you want it and how much you want)
4 Cups of already cooked Brown Rice. (It works better if it's already nice and cold)
1/4 Cup Peanut Oil (use any, but I don't recommend Olive for this)
1 1/2 Cups of frozen Carrot/Pea mix, thawed
1 1/2 Cups of already cooked Meat (whatever you have on hand, pork, chicken, beef)
7 Eggs, beaten (my kids like lots of egg in it)
1/2 Cup Soy Sauce
Heat up large skillet and oil until nice and hot.
Fry up the Brown Rice until heated through
Mix in Carrot/Pea and Meat
Add Soy Sauce, mix up.
Push everything to one side
On the empty side, add eggs and scramble until set
Mix into rice
Serve with a smile
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