Cast Iron Veggie Fried Rice

Cast Iron Veggie Fried Rice

I know, I know, it's the same picture as the Chicken Cordon Bleu.  Like, hello...  it has both doesn't it?

This recipe is one of those fast and furious things that can be put together in 30 minutes or so.

Ingredients

2 cups minute rice
2 tablespoons oil
1 tablespoon chicken stock (I use chicken soup base)
1 tablespoon soy sauce
A collection of your favorite veggies cut up stir fry style
1 or 2 drops of olive oil
3 or 4 tablespoons of butter
Pepper

Stuff you will need

Cast Iron Skillet
Cutting board
Sharp Knife
Paper Towel

Directions

Make your minute rice as per the directions on the box.  I add the oil, chicken stock and soy sauce to the water.  Once it is boiling, I add the rice.

Cut up your veggies as if you were doing a stir fry.  You like big chunks, then cut them big.  You like small diced veggies, well, get out the slap chopper and have your self a day.

Heat up your cast iron skillet on medium heat.  Once you see it smoking, add 1 or 2 drops of olive oil and using the paper towel, get that everywhere on the cast iron skillet.  Be careful not to burn yourself.  I haven't yet, but there is always the first time.

Add the butter and then the veggies.  Fry them up.  Once your veggies are done, probably about 10 minutes, add the rice.  Stir the rice into the veggies.  Continue to fry for another 5 to 7 minutes.

If you find that the video isn't working, click on the "YouTube" icon in the lower right of the video feed.  I would ask that while you are looking at the video, you click to subscribe to my YouTube Channel.  Also, click the "Thumbs Up" icon to share this video with your friends.

As always, comments and suggestions are ALWAYS welcome

Macaroni Salad

Macaroni Salad

Ingredients

1 pound elbow macaroni

5 hard-cooked eggs, chopped

2 or 3 stalks of chopped celery

1 finely chopped onion 

2 cups mayonnaise

1/2 teaspoon garlic powder

1 teaspoon salt

3/4 teaspoon black pepper

Takes less than an hour to make

Directions

Add salt and oil to your boiling water for your elbow macaroni.  Boil the water on medium heat.  When you add the macaroni, having it on medium heat will lessen boil over.  Once the macaroni is done to your satisfaction, drain.

Add salt and a tablespoon of baking soda to the water you are going to boil the eggs in.  Once the eggs are hard boiled, 5 minutes in boiling water, peel and chop.

Add all the ingredients together and keep in the fridge.

Tonya said for me to explain better, why to add baking soda to the boiled eggs.  When you are making boiled eggs, have you ever pulled parts of the egg away when you are peeling the eggs?  I know I have.  So if you add a bit of baking soda to the water BEFORE you bring the eggs to a boil, the shell will peel away, without taking the egg white with it.  

Also, don't use fresh eggs.  I don't mean spoiled eggs, just eggs that are a couple weeks old.  Fresh eggs will not peel as easily as older eggs.

This was the first video I made with the voice over.

Comments and suggestions are ALWAYS welcome.