Fried rice

We love all kinds of rice dishes, but I had never tried making Fried Rice. This is a great dish and one of those that you can use whatever you have on hand. But there are a few ingrediants that you MUST have:
2-4 cups leftover COLD rice. This is important. The cold rice keeps your dish from coming out too starchy.
green onions-that least a whole bunch, chopped
garlic several pods, minced
oil
eggs 2-3, beaten
Then, any vegetables that you choose or have on hand can be added: Celery, bell peppers, peas, carrots, diced
Any meat you may have either already cooked or un-cooked-chicken, pork, shrimp, diced into small pieces. Here's what you do:

Heat the oil in a wok or large nonstick pan. Cook the veggies for about 5-6 mins. Move to the side of the pan and add the meat, if un-cooked cook until done. Move to the side and put the cold rice in and stir until brown and heated. Mix all together. Make a "well" in the middle of the pan(move everything around the outside of the pan) and pour the beaten eggs in and scramble. Add any spices you like: salt, pepper, ginger, soy sauce, and mix everything throughly together. Serve immediately!

Shrimp and Rice

I'm linked to Stonegable's On the Menu Monday! http://stonegable.blogspot.com/
This is a twist on my Mexican Rice and Shrimp Creole. Made in one skillet (cast iron for me), with a salad and garlic bread--you're good to go.
Here's what you need:
1 T olive oil
1 cup rice un-cooked
1 onion chopped
1/2 of each-red, green and yellow bell peppers (you can use just one color pepper but the different colors really make a pretty dish)
2 cloves garlic chopped
1 can chicken broth
1 can diced tomatoes with the juice
1 bay leaf, dash celery seed
2 lbs small shrimp-peeled-fresh or frozen
salt, pepper, cajun seasoning (I like Old Bay), dash cumin, couple dashes hot sauce--all of these to your taste
Here's what you do:
Brown rice in oil, stirring to keep from burning. This really makes nice rice dishes-rice won't be sticky or starchy. When the rice is brown, add the chopped veggies and stir in letting them cook for a few minutes. Add broth and tomatoes with the juice. Throw in the bay leaf and spices, adjusting to how spicey you might like it. Stir, and simmer on low covered until almost all the liquid is gone and the rice is done, about 10 minutes. Add the shrimp and let steam on top of the mixture, with the lid on until pink, then mix well together, taste and adjust any spices if you might like it hotter. Turn the heat off and let it sit with the lid on a few minutes to let the flavors blend. Yummy and easy!

Mexican Rice

This is SO easy and very good. Browning the rice first gives it a nice texture and nutty flavor. I added diced chicken one night to make a whole meal.

Brown 1 cup raw rice in 3 T oil until golden brown
Add ½ cup onions and ½ cup bell pepper-green, and/or red, 1 clove garlic minced
Add ½ can diced tomatoes and ½ the juice or 1 whole fresh tomato diced
Sauté until onions are clear-stirring to keep rice from burning
add 1 can chicken broth, salt and pepper and a dab of chili powder
cover and simmer until rice is done and liquid absorbed—about 20 min