Recipes :D

[Lil Bit]

Well, with cooking rice it's pretty simple.

Rice by itself takes about 30-40 minutes if you count the boiling time.

First it's like this.

For every one cup of rice, you have two cups of water, right?

Let's say we're going to make four cups of rice, we like lots of rice. You'll be using over eight cups of water for it.

You bring that water to a boil, but be sure to sprinkle in just a teeny bit of salt so it doesn't stick too bad, and a tiny cap of olive oil. Keeps it from making your pan all messy mess.

Now, once it's boiling, let's pour in our four cups of rice. Now, once it starts boiling, turn the heat down to, eh, I wanna say medium, and cook it for about 22 minutes, stirring occassionally. You can eyeball it and see, the water'll be completely gone.

Now, put it in a bowl, cover it with wax paper (if you have it) and then plastic wrap it to hell and back.

Stuff it in the fridge overnight.

Now comes the fun part. The Mexican Style. <3

Here's what you'll need.

1 bag of Cole Slaw Mix (Regular with carrots, lettuce, purple lettuce, cabbage, whatever) (optional)
About twelve to thirteen jumbo shrimp fish.. Things (Just the fish, not a cup or whatever) (optional only if you want some seafood in it)
8 strips of bacon (You'll be cutting this up real small, so it'll go a long way trust me) (This is the easiest meat to prepare for it, but you can substitute it turkey bacon, pork, chicken, whatever you like)
1 onion (Optional, but the way we cook it, it's really good.)
A lot of olive oil
5 eggs (We'll be scrambling these, so trust me, it'll go a long way)
And a lot of spare time.

Now here's what we do. Your rice, she's a done, right? WRONG. We gotta break it up now! Get a nice sized pan, big enough that you can stir rice around without it clumping. You'll need a pan about 13 x 12 or so, one of those really big skillet types with the high sides.

Now, put the rice in the pan, and get yourself the olive oil. Depending on how much rice you made, you'll probably need about 2-3 tablespoons of olive oil and put it in. You can eyeball this really, just make sure all of the rice turns a soft yellow color, golden even. Once that's done, put a lid over the pan, take it off the heat, and scoot it away. We'll need the space.

Now you'll need another frying pan, preferrably not as large, but close enough. Get about five tablespoons of olive oil and drown the pan in it. Now, you'll get your bacon. Tear the peaces up in half and place them, face down, on the pan. Cook them until you get them to your desired taste, well done, raw, whatever. Just whatever you do, don't move the grease that's left behind.

Once that's cooked, take the bacon out and cut it up into really tiny pieces so it'll go far. Put that in another pot you have off to the side, keep it warm. Now for the eggs. Crack them open and scramble them up inside the same pan you used to cook the bacon. This'll let the bacon grease soak into the eggs. If you need more oil, do so. Scramble it up nice and good, now put that in the pan with the bacon. Put more poil in.

Now, take about three or so cups of coleslaw, this is entirely optional now, you don't have to if you don't want veggies, and put it also into the bacon grease pan. Cook it until the leaves wither and it looks really soft. While this is cooking, let's go to our onion.

Cut it up as small as you can, or as large, it's entirely up to you, and keep them off to the side. If you want sea food or shrimp or any other meat, it's pretty much easy to do that by ear as well. I prefer shrimp.

But let's work with the basics right now, if there's any requests for shrimp, I'll write it up.

Anyway, once the coleslaw or whatever veggie you want is done, toss that in with the egg and bacon and stir it up. You should still have some oil and grease left. Now comes the onions. We're gonna sate it nice and brown, till they're nice and soft, we don't want any crunch at all in our rice today.

Throw that in with the rest of the mix, and check your rice. It should be nice and soft, really easy to stir, right? Pour that entire mix in, and start stirring it.

Once you feel it's mixed enough, put the lid back on it, and put it back on the stove to keep warm. Let it steam itself a bit before you even think of serving this. Give it about ten minutes or twenty, depending on how soft you want it to be. Once it's done, the lid will literally be drenched in condensation, so be careful removing it! You might want to get a towel handy in fact.

Now, check your rice and voila!

You have now made Mexican fried rice!