Thawed a 9 cup portion of a vegetable stock tonight. Felt a bit more
like cooking with the news I got earlier tonight, and dad is getting
tired of what I was offering. <g>

I added 4 1/2 cups of brown rice to that along with fresh stuff and left
overs.

1 1/2 yellow onions, 3 wild onions, 3 cloves of pressed garlic, 1 large
hunk of fine grated fresh ginger root, a bit of lemon pepper and
granulated garlic, most of a head of fine sliced bok choy, 3 stalks of
fine sliced celery, 3 baby carrots (leftovers), about a cup of fine
sliced romain lettuce ends, 4 white mushrooms (leftovers), 1 shitake
mushroom (leftovers), a fine scattering of MSG.

Am currently pressure cooking for 30 minutes.

I have some canned asian veggies in the pantry including baby corn,
water chestnuts and bamboo shoots, probably some canned straw mushrooms
as well.

I'll add those along with some separately scrambled eggs, some soy
sauce, oyster sauce and a little dark sesame oil and a can of no salt
added peas, well drained.

Final addition will be about 1 lb. of pre-cooked shelled cocktail shrimp.

That ought to do it for faux-fried rice... and use up most of the
leftovers in the refrigerators. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

On Mar 24, 7:39*pm, Omelet > wrote:
> Thawed a 9 cup portion of a vegetable stock tonight. Felt a bit more
> like cooking with the news I got earlier tonight, and dad is getting
> tired of what I was offering. <g>
>
> I added 4 1/2 cups of brown rice to that along with fresh stuff and left
> overs.
>
> 1 1/2 yellow onions, 3 wild onions, 3 cloves of pressed garlic, 1 large
> hunk of fine grated fresh ginger root, a bit of lemon pepper and
> granulated garlic, most of a head of fine sliced bok choy, 3 stalks of
> fine sliced celery, 3 baby carrots (leftovers), about a cup of fine
> sliced romain lettuce ends, 4 white mushrooms (leftovers), 1 shitake
> mushroom (leftovers), a fine scattering of MSG.
>
> Am currently pressure cooking for 30 minutes.
>
> I have some canned asian veggies in the pantry including baby corn,
> water chestnuts and bamboo shoots, probably some canned straw mushrooms
> as well.
>
> I'll add those along with some separately scrambled eggs, some soy
> sauce, oyster sauce and a little dark sesame oil and a can of no salt
> added peas, well drained.
>
> Final addition will be about 1 lb. of pre-cooked shelled cocktail shrimp.
>
> That ought to do it for faux-fried rice... and use up most of the
> leftovers in the refrigerators. :-)
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> "We're all adults here, except for those of us who aren't." --Blake Murphy

Sounds delicious. I tried it with precooked shrimp and we like it much
better with the uncooked shrimp. Lots more flavor to us. And I added
coleslaw mix too.

In article
>,
Nan > wrote:

> Sounds delicious. I tried it with precooked shrimp and we like it much
> better with the uncooked shrimp. Lots more flavor to us. And I added
> coleslaw mix too.

I agree that fresh cooked shrimp do add more flavor, but they tend to
get overcooked on re-heating and I'll be freezing at least 1/2 of this
in portions. It was a very large batch and will spoil before all of it
can be eaten. I prefer to serve fresh shrimp as an entree. <g>

I'm trying to use up some of the stuff in the freezer.

I plan to continue that even when I start working again. If I can keep
spending cut the way I have over the past month, it'll help increase my
savings account.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy