SugarlovesButter

I’ve made this so many times I’ve lost count. It’s easy, it’s cheap, it’s delicious. After soaking the rice –brown best soaked the longest, jasmine gives it a sweetness, white needs the least soak time and gives it a more classic chinese takeout flavor– I simply add a tbsp of corn oil into my medium sauce pot, pour in the rice/water, a 2 tsps of chicken boullion powder (I love Knorr’s as well as Lee Kum Kee’s powders), some chopped green onions and cook. When the rice is done, stir in your favorite frozen veggies. The heat and steam cooks them perfectly. And of course adding a scrambled egg always makes it extra tasty.

Food that is filling, big portions for a couple bucks. No wonder my broke behind makes this so often!