Fried Rice

With my brother back at school, having issues with Tim, Char no longer here, Michelle here once a week and P.O.M in Cabo...who am I going to cook for??? I always complained about cooking, but now that I have no one to cook for this week, I found myself a little sad (Yes, I'm pretty sure I'm really sad about all the other things going on in my life, but we can just say its about cooking) . While making my son dinner (mac n cheese and shake n bake) I decided I was going to cook anyway. I have a million family members, I can always just drop food off somewhere...lol.

I decided to make shrimp fried rice. It wasn't bad and was very easy and most importantly, it got my mind off of everything else.

Shrimp Fried Rice

4 cups of cold cooked white rice (p.o.m you can aways use brown)
1 pound of shrimp (I used already cooked shrimp)
1/4 cup of chopped white onion
4 green onions chopped
Soy Sauce (low sodium)
3 eggs (scramble and set aside)
Cooking Oil

Heat oil in a wok, add onions and cook until clear, add the shrimp and cook for about a minute, then add the rice, continue stirring the rice you don't want it to stick to the bottom of the pan, add soy sauce as you stir rice (taste while adding soy sauce to determine whether or not you need to add more), once the rice is heated mix in the scrambled eggs and the green onions.

You can always add and veggies in that you like.

Chuletas

So I finally made pork chops (also known as chuletas). Growing up I hated them, so have had no desire as an adult to ever cook them. Tim (my significant other) has been begging for me to make them, he wanted fried pork chops with mashed potatoes and gravy (southern style). Well I'm not a southern girl, so I decided to finally make them....Latino style. They were a success! Tim could not get enough of them, and my son (who likes nothing) complimented them as well. Yeah!!!

I have to share the recipe (this is for you Charming).....

4 chuletas (pork chops) on the bone
Salt
Black Pepper
Oregano Flakes
2 gloves of garlic
3 table spoons of apple cider vinegar
Olive Oil

Press the 2 gloves of garlic, add the 3 table spoons of vinegar to garlic and rub onto pork chops. Season chops with salt, pepper and oregano flakes drizzle with olive oil and let marinate over night.

Next day - Put pork chops in a skillet and add water, enough water to cover pork chop (water should not be more than 1/2 an inch over chop) cover and cook on high for at least 45 min. You want to boil until all the water has evaporated, once the water is gone, add a little oil to the pan and brown the chops. You want them to be red and a little crispy.

I served them with rice, beans and sweet bananas.