Rice Pilaf

Rice pilaf

Ingredients:
Rice
vermicelli noodle or broken 2in pieces of spaghetti noodles (what I like to use)
Chicken broth
Butter

You can either break up vermicelli or grocery stores sells the perfect amount of already broken up pasta in the Mexican section.
Brown 1 cup pasta med heat in 1/2 stick butter.

1 cup uncle bens rice (or any brand of rice) and 2 cups chicken broth.
Turn heat down and simmer with top on for 20 minutes (I usually do a little more than 2 cups broth).

I like to put a little sour cream in my rice right before I serve it.. Especially when I am eating a bake chicken n using some of the sauces for the rice
Yummy
ENJOY!!

Fried Rice (combination)

• 4 teaspoons peanut oil, divided
• 4 large eggs
• 1/4 cup chopped scallions
• 1/2 cup carrots, diced or pre-shredded--I buy the mix veggie from the freezer department (carrot/peas/corn) or even shredded cabbage
• 3 cloves garlic, minced
• 4 cups leftover white rice
• 1 cup diced cooked pork--any sort of meat..sometimes I use shrimp/spam/chicken
• Salt and ground black pepper
• 2 T of oyster sauce
• 1 t of soy sauce
• 1 T of garlic power
• green onion

Directions

Heat 2 teaspoons of the oil in a large skillet over medium heat. Add eggs and cook 2 to 3 minutes, stirring frequently, until cooked through and scrambled. Remove eggs from pan and set aside.

To the same skillet over medium heat, add remaining 2 teaspoons oil. Add scallions, carrots (veggies) and garlic and saute 2 minutes. Add rice and pork; cook 1 minute, stirring constantly. Add oyster sauce and soy sauce and stir to coat rice. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fluff with a fork and season, to taste, with salt and black pepper. Stir in cooked egg just before serving.