Easy Peasy Stir Fried Rice

"Easy Peasy" Stir Fried Rice

Have you ever thought about what a "waste" the left over pint of white rice from Chinese take-out was?  Well, I am half Korean, so white rice with some kimchee (pickled spicy cabbage Koreans are known for) is as good as lamb and tuna fish to me!  But a lot of my friends and family won't eat the left over rice when they are finished with whatever meat they ordered it with.  But it is so good!  There are so many things you can do with it...DON'T THROW IT OUT!  Sooo...I'm sure you gathered that I had a pint of the white rice left over from our local Chinese take-out!  So I had myself an "easy peasy" dinner to make...in less than 20 minutes!  

Step 1:  First I started out by heating up a pot...I know, I know, you would think that I would use a wok but I hate the clean up...the pot is huge and it is hard to clean...I'm sure my mother would be ashamed.  Anyway, I heat up about 2 tablespoons of sesame oil, but don't put the heat too hot as sesame oil has a low burning point.  Cut 2 chicken breasts into bite sized pieces.  Sprinkle the chicken with some salt and cook the chicken over medium heat until it is cooked through, which is about 5-7 minutes. 

Step 2:  In a separate pan, add about 2 tablespoons of sesame oil and heat it up.  You are going to scramble 2 eggs.  You'll notice in the pan that the oil will come up over the eggs but don't worry, it will all get mixed into the rice.  You are also probably thinking that I have used a ton of oil, again... don't worry, I'll address that in a minute.

Step 3:  You're going to make the eggs just like you would make them scrambled.  Then you're going to drain the chicken and add it to your scrambled eggs.  *This is where we get rid of some of the oil.*

Step 4:  Add 1 cup of mixed vegetables.  I used the Archer Farms Organic Mixed Vegetables but you can use any kind of veggies you choose.

Step 5:  Drizzle 1/4 cup of lower sodium soy sauce onto the top.  I added 2 cups of the left over rice.  Two great things about using the left over rice...1.  You don't actually have to make the rice.  Whewww, that takes more time than this actual recipe.  2.  It's dry.  It will soak up all of the chicken juices, soy sauce, and the sesame oil.  So delicious!

Step 6:  I chopped up some green onion from my garden and garnished it.  And from my garden, I mean I have two potted green onions on my deck...but they're alive, so I call it my garden.  :) 

That's IT!  I know that stir-fry can seem like it would be hard.  I think a lot of people find it intimidating.  But it's as hard...or easy...as you make it to be.  There are so many variations you can do with this.  You can omit the egg, the veggies, use canola oil if you don't like sesame oil, you can use steak or shrimp or just omit the meat altogether!  (Hey, you can even use tofu if that strikes your fancy!)  The possibilities are endless...

The Most Amazing Cheesy Grits

I just discovered how to make the most amazing cheesy grits ever.  Seriously!  Just until recently I had always used either milk or half water and half cream...which is fine...I would usually get complimented on my grits, as it can be hard to find a good place to get them in our neck of the, "woods".  We may be south, but we are south Florida...known for sunny days, palm trees and beaches, but southern cooking...ehhhh...not so much.  But my brother was over and we were cooking, which we both love to do, and he was in charge of the grits.  I couldn't believe how delicious they were!  The secret, you ask???  He used a chicken base!  (Chicken broth, chicken stock...I'm not sure you can really taste the difference unless, perhaps, you have a very refined pallet.)  Now I know people have heard using a chicken base for rice, potatoes, soups even!  But have you ever tried it in grits?  It seriously makes for the best. grits. ever. Period!  (Exclamation Point!)

Step 1:  Gather all of your ingredients.

Grits is the obvious ingredient.  BUT...TAKE NOTE!!!  As noted in the movie "My Cousin Vinny", "No self-respecting southerner uses instant grits. I take pride in my grits."  Ha! Ha! Ha!  OK! OK!  Of course you can use instant grits...I just use the old fashioned grits.  Of course it'll just change your cooking time, hence, instant.  :)  I am a big fan of sharp cheddar cheese in my cheesy grits, but really you can use any kind of cheese you like.  My absolute fave chicken base to use is this:

It is by far the absolute best condensed chicken product I've used!  So rich!  I was a little taken back because I didn't know what to expect...so here is a heads up!

I also use their beef and their vegetable flavors and I won't use anything else now!  

Step 2:  Start boiling 1 cup of water in a small pot and add a half of a tablespoon of the chicken base.  *You can use the chicken bouillon or chicken granules, just follow the directions on the container.*  

Cover and let cook on low for 10-12 minutes, stirring occasionally.  Add 1/4 cup of water and stir again adding in 1/4 to 1/3 cup of cheese, depending on how cheesy you would like it to be.  

Make sure it is all stirred and add a pat of butter on top, approximately 1/3 tablespoon, cover with the lid and let it cook on low for about 3-5 minutes.  

TRY it!  *Be careful!  It will be very hot!*  But TRY it!  Some people like it to be smoother than others and you can always let it cook more.  If you decide you want it to cook a bit longer and see that it is starting to look dry, add 1/4 cup of water, stir in, and keep lid on while it is on low.  You will get perfect cheesy grits!

When people think about grits I think that people often think of them as a breakfast food...or maybe I say that because you can find them in the breakfast/cereal isle!  But they really aren't!!!  Grits can be used in a lot of different ways!  You can eat them for breakfast, you can serve them at a fish fry, they can be used to plate shrimp or even pork chops on top of!  

The possibilities are endless...

The "Is Better than the Dunkin' Doughnuts" Sunshine Wrap

This is the "has to be better than Dunkin' Doughnuts" SUNSHINE wrap.  Looks delicious, right?  It's because it is!  Seriously though, you load up the kids, drive to Dunkin' Doughnuts, wait in the drive-thru lane that you drove further to get to because it HAS a drive thru, so that you don't have to unload the kids to load them back up.  Then they heat up what was an already made bacon, egg and cheese wrap.  Don't get me wrong, they're good..."A large, iced Dunkin' Dark Roast coffee with extra caramel, cream, no sugar and a bacon, egg and cheese wake-up wrap, please."  My downfall, ughhh.  Since then, my husband started eating them...so he had a rather novel idea...I could make them!  I figured, how hard could it be?  And guess what?  It's easier, cheaper, healthier and tastier than what we had been doing!!!

Step 1:  Gather all of your ingredients.  Here are the ones I use.

I chose the Mission Super Soft flour tortillas because, well, they're super soft!  I figured they would hold up better.  The cheese really is whatever sliced cheese you like, I like cheddar.  Grated cheese is fine, I just prefer sliced for this.  I use the unsalted butter because I feel like bacon can hold it's own regarding saltiness.  But the bacon...I tried others, but if you like crispy bacon, which wins in this house, OMG, the Applegate Sunday Bacon is ridiculous.

Then of course whatever eggs you have.

Step 2:  I use a large skillet and start frying up the bacon.  I set the temp anywhere from medium to medium-high depending if I need to buy some extra time.

Step 3:  I heat up the small 8" skillet and put a third of a tablespoon of butter, more for flavor than to make it non-stick as I, like most, have the non-stick coating.  This small pan is for the eggs as it makes for the perfect size for the tortillas.  I use 5 eggs, which will get you 4 "egg pancakes".  I make my egg mixture in a container with a snap on lid with 2 tablespoons of water.  (If you've seen the movie Deep Blue Sea with LL Cool J you know that he says that water makes them fluffier...I know...LAME!  But I like it this way!)  Then you just use enough egg mixture to coat the bottom of the small pan.  Then when you notice that the top is starting to look cooked through, anywhere from 2-3 minutes, flip it and cook for another minute to 90 seconds.

 Step 4:  Place the cheese slice on the egg, while it is in the pan it works best.  Then cut it in half.

Step 5:  Start assembling!!!

You'll notice that I break the bacon pieces in half.  It ensures that just about every bite will have a bit of bacon!  Also, the tortillas tend to not want to stay folded by themselves so you'll want to use something to weigh it down.  But you only have to do that for a few minutes until they develop a nice crease.

Then, TA-DA!  You have 8 perfect Sunshine Wraps ready to eat now or to put away in a Ziploc and re-heat when you're ready!  You can warm them for 30-45 seconds in the microwave, put them to "toast" in your toaster oven, or my fave is in the skillet on medium for about 90 seconds on each side and it crisps the outside and warms the inside!

You can also try using different ingredients, sausage, adding some bell pepper slices, even chopping veggies and putting them into your egg mixture!

The possibilities are endless...

This chili is perfect for a...wait for it..."chilly" day.  Or what we in West Palm Beach know as a chilly chili day to be a high 70 degrees with your windows open kind of day.  Nevertheless...a perfect day for chili.  I am a big believer that, for the most part, people shouldn't be rushing to go to the store in order to make dinner.  I think that a lot of people have things in the freezer or pantry just waiting to be combined for a great meal.  And those of us with children, little children, for me, ages 3 and 10 months, do not want to be loading up children to make a quick trip into the store...or at least I don't.  Also, you will notice that I have used organic products, but you do not have to.

Step 1
I heated up my enamel coated dutch oven.  You can use a large pot if you don't have one, just spray your pan or put a thin layer of oil so meat won't stick.  Brown the meat and then drain.  *Confession: I keep the grease because it adds flavor, but it depends how fatty the ground meat you use is.*  I used the organic ground beef from Costco which is 1.34 lbs.  When it was almost finished browning I seasoned it with Paula Dean's House Seasoning and her Southern Spice Rub.  If you don't have her stuff, it's fine!  Just use salt, pepper, chili powder, garlic powder, onion powder and some cayenne pepper if you like some heat!  Really you are just seasoning to taste...of course don't taste it until it's fully browned! 

 I then added a can of the following:  organic corn and organic black beans, because I was going for a "Southwest Chili" and I added a can of navy beans because they are so mild and creamy and they give you extra fiber and protein.  Drain the cans.  A quick drain is fine.Then I added a jar of salsa, as I learned from a Polish friend of mine that the key to a really good chili is a really good salsa base.  I use salsa in all my chili's.  Then I used, and you might have to do organic if you can't find it, the Muir Glen FIRE roasted diced tomatoes.  OMGEE!  So delish!!!

Combine all of them and this is what you get!

Then you "plate" it...or in this case, "bowl" it!

I added grated mozzarella cheese because it's so gooey and delicious when melted but you can use your favorite!  I also add sour cream and a sprinkle cilantro.

I hope you enjoy and if you have any other suggestions or feedback, let me know!!!

Other ways you can eat it is served on rice, spaghetti noodles, Frito's, add a fried egg or even sprinkle oyster crackers on top.  The possibilities are endless...