Chicken Fried Rice

It's been so long since I've updated this thing... when I went to type in "Blogspot," my computer took me to Bloomingdale's instead.  Hahaha!

Anyway, I'm back, and here is my super simple recipe for chicken fried rice.  There are two main parts of prep: that you have to cook the rice the day or morning before, and that you have to cook the chicken.  Other than that, this is easy and quick, and unbeatably customizable.

Ingredients:
(I'm not putting amounts for most ingredients because you can really choose how much you want.  For reference, I normally use 4 cups of rice and 2-3 chicken breasts.) 

• cold, cooked rice 
• chicken (I use boneless skinless breasts because they're easiest, but thigh meat tastes the best if you want to deal with it!)
• 1-3 eggs, depending on how eggy you like fried rice and how much other stuff you're adding
• green onions, cut up 
• soy sauce and olive oil 
• bite-sized, cooked veggies -- I like peas and carrots 

Directions:

1. Cook the chicken to your liking.  I like to marinate it in soy sauce and use flavors that will compliment the fried rice.  After cooking, cut up the cooked chicken into bite-sized pieces.  
2. In a pot that you'll use for everything, put a couple tablespoons of olive oil, and when heated, very lightly scramble the eggs.  Like, just leave them long enough to solidify and then take them out and put them aside.
3. Put the rice in the pot with a bit more oil and soy sauce, and "fry" the rice on high heat for a few minutes.  
4. Add the eggs, chicken, green onions and cooked vegetables.
5. Continue to stir the fried rice and let everything heat up together.
6. Enjoy! 

As usual, I forgot to take pictures at each step.  But here are the few I did take:

All ingredients: 

I use mixed veggies in a bag.  Makes them easy to steam in the microwave! 

Finished product:

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Breakfast cupcakes

Cupcakes... for breakfast?  Now I am the type to have something sweet in the morning, but these are savory cupcakes, made with biscuits, bacon and eggs.  Mmmm!

ingredients: 
     (amount will depend on how many cupcakes you want to make.  I made three cupcakes, so my amounts are based on that.) 

• bacon (three slices)
• pilsbury grands jr biscuits (homestyle / buttermilk)
• eggs (2 or 3) 
• salt, pepper, and shredded cheese, if desired

directions: 

1. preheat oven to 375.
2. cook the bacon.  just a little (so it's not raw)... it will cook more in the oven later.
3. use the bacon grease to coat your muffin/cupcake pan.  only coat how many spots you're using.
4. press the biscuit dough into the pan.  if you have a jumbo muffin tin, awesome!  I don't, so I used my cupcake pan.  make sure you press it up the sides as well.  especially if you're using a cupcake pan, make the dough thin.  
5. add a piece or two of bacon to each dough pot.
6. add an egg to each pot.  if you're using a cupcake pan, one regular large egg may be too much and will overflow.  instead, you can put two eggs in a bowl, quickly whip with a fork, and then divide between sections.  
7. bake for 15-20 minutes.  if you like your eggs runny, awesome.  I don't, so I turned up the heat to broil for the last two minutes to nuke the eggs... just don't forget that your food is set to broil.  (oops.) 
8. take your pan out of the oven, and use a spatula to slide each cupcake out.  
9. enjoy! 

pictures: 

(barely) cooking the bacon

coating the cupcake pan

 pressing in the biscuits

adding the bacon  

adding the eggs (the middle one overflowed, so i split one egg between the two side ones) 

after being (over)baked ... forgot I'd put the oven on broil. :/ 

final product.  now you can have cupcakes for breakfast!!!

yum! 

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Skydiving!

I went skydiving on Sunday, January 15, 2012.  

Here are the best pictures from that experience.  

Enjoy! 

This is where I almost said, "I can't do this."

You sit on the side of a plane... with your feet hanging out.  No big.

The one below makes me laugh so hard I cry.  Every time.

I'm alive!!!

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