If you are in a big hurry to cook up something that is really tasty, I bet you have all of these ingredients in your kitchen! My classes are making this dish and it is the biggest hit. I’m always amazed at the simplest of dishes that can make you happy. This is one of them, so get ready for some big smiles coming your way.
If you are like me sometimes you think that more is better when it come to a recipe. But I am learning that really simplicity is the winner. When I was thinking through what to prepare for the rest of the year back in January this dish came to mind. It was a winner with last year’s crowd , but it was more time-consuming for a forty-five minute class. So I threw out something super simple and am pleasantly surprised at the results.
Rice is a blank canvas that has potential for almost anything that you add to it. It’s a great way to use leftovers. It’s inexpensive to prepare. The dish calls for about 8 ounces of ground beef for 5 servings. Now that’s a way to stretch your food dollar! Of course, you don’t really need to use meat since all vegetables will work great. Use your imagination or what’s available and go with it.
Cooking rice can be tricky to prepare. But it so much better than the instant rice. Here are some tips:
- Use the correct piece of cookware! You cannot use a wide stockpot. There’s too much surface area and all the liquid will evaporate leaving dried rice stuck to the bottom of the pan that will need a sledge hammer to remove . Experiment until you find the right one in your kitchen. I have a small sauce pan when I cook 1 cup of uncooked rice and a medium one for 2 cups of uncooked rice.
- The pan should have a tight fitting lid.
- Follow the instructions on the package. Most will say to use 2 cups of liquid with 1 cup of uncooked rice.
- Bring your liquid to a boil first then add rice. Stir with a fork to keep it from sinking to the bottom. When it comes back to a boil cover with the lid. Turn the temperature to low and the timer to 20 minutes.
- After 10 minutes give it another quick stir.
- Cook another 10 or so minutes until the liquid is absorbed.
- Experiment with the temperature on your range. The rice and liquid should just be at a low simmer. Anything more will result in poorly cooked rice.
- Your rice should be fluffy and not stick together.
- If all else fails, buy yourself a rice cooker. I have never used one, but I have friends that swear by them!
- If you need more information about rice here is a great article.
The Easiest Fried Rice EVER
Yield: 4-5 servings
- 1 cup uncooked long grained rice
- 8 ounces ground beef
- a little oil if you use a lean ground beef
- 1/2 onion
- 1/2 bell pepper
- 2 – 3 Tablespoons soy sauce
- salt and pepper to season meat
- Cook rice according to directions on package. Refrigerate for at least an hour or make a day in advance. Hot rice is too gooey to give you good results.
- Chop onion and bell pepper.
- Brown meat with onion and pepper. Season with salt and pepper.
- Add rice and soy sauce.
- Stir just until heated.
Some of my students added a scrambled egg with the rice and it was a hit. Just use whatever is available to you!