A Dedication

I would like to dedicate this post to the inspiration behind this blog - my dear friend and co-worker, Annie, who is, I might add, the ultimate SUPER mom. I don't know how she does it: mother to two active boys, wife, career as a financial advisor (and we all know that isn't easy!) - and that's just the tip of the iceberg. One day, Annie asked me if I had any recipes for fast and easy meals she could make for her family before dashing off to soccer practice. Well, I began typing up some recipes and emailing them to her. The emails began to be forwarded to others until finally I decided to start the blog, get creative with it, and share it with as many people as I could. All because of Annie - who is also celebrating her birthday today. Happy Birthday, Annie!



Chinese Fried Rice

1 1/3 cup uncooked instnt rice (I use instant brown rice as a healthier option - you can also use regular uncooked rice if you have the spare time, whateve that is)
1 cup water, plus 1/3 cup
2 eggs
butter or oil
soy sauce to taste

The measurements above are for about 4 servings. For my group, I double this.

Bring the ONE cup of water to a boil, then add the rice (unless you're using NON-instant rice, follow the package directions). Cover and remove from heat, allow to sit for five minutes.

In the meantime, scramble the eggs in butter/oil. Add rice to eggs and cook on high temperature for about five minutes or until browned to your liking, stirring very often. Add the 1/3 cup of water and cook down. Add soy sauce to taste and heat through.

I've used this recipe for many years. It's great because you can add shrimp, pieces of cooked chicken, vegetables, etc., whatever your family likes, toward the end of the cooking process. For extra protein I add a couple of extra eggs; I've even attempted to use tofu, but my family resisted with a resounding, "NO!" At any rate, it's very versatile.

This dish is also excellent with the following Egg Drop Soup recipe.

Egg Drop Soup

2 eggs
2 cups water
2 chicken flavored bouillon cubes
1 tablespoon cornstarch
1 tablespoon soy sauce (optional)

This can also be doubled, tripled, etc. You may use chicken stock in place of the water and bouillon.

Boil the bouillon in the water until the cubes are dissolved. Bring the temperature down to a simmer. In a small bowl, mix the cornstarch with about 2 to 3 tablespoons of the chicken stock (bouillon) until very well incorporated (no lumps). Carefully pour the cornstarch mixture back into the pan and stir thoroughly. Whisk the eggs (tip: use the same bowl from the cornstarch to save a dirty dish). In one hand, VERY SLOWLY pour the beaten egs into the pan while slowly stirring the soup with the other. You may add a little soy sauce if desired. To garnish, sprinkle some chopped green onion on top.

Go save the day, Annie!