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.

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As always, comments and suggestions are ALWAYS welcome