>>7343102 Well there were carrots but I ate them cause those were soooooooooooooooo good. And I used a bit of salt. Chicken was cooked in butter cause I have no olive oil. It was really good and refreshing.
>>7343126 Oh I could do that, well I could use the little soy sauce I have left, but I only had enough to buy a big bag of frozen carrots and broccoli; 2.5lb pic chicken and some bread. I could chop up the veggies and add to the fried rice? I only have four eggs left but that's enough for fried rice I think.
Dude, make some fried rice. I wrote up some shit for /fit/ a loong time ago:
Also, just discovered the joy of fried rice. I can't believe how much of that fucking shit you can eat before feeling full. Basically, cook rice a day before. Chop up a shit load of veggies, garlic and ginger. Cut up chicken strips. Burn your dry spices (if any) + the garlic and ginger with little oil in a wok, then throw in the rest of the veggies when you can smell it. Add the chicken, color it with soy sauce/fish sauce/whatever, make sure everything's properly cooked before taking it off. Crack open 3-4 eggs in a pan, make shitty scrambled eggs. Remove the meat and veggies from wok to a plate, add plenty of oil and make sure the wok is properly heated through. Add rice and eggs and make sure you don't burn them. Whirl around. Add soy sauce. Keep them on stove for no more than 3 minutes. Once they're about to be finished, add the veggies and meat and whirl around a bit, take off stove and put on plate so it doesn't keep heating the rice.
I'm telling you, it's fucking delicious. Not even complicated, use frozen veggies and chop up like 4-5 cloves of garlic and use around 200 grams of rice. You won't regret it. Also you don't need to cook the rice a day before, but if you don't, try to cook them with a bit less water so it doesn't get all sticky and shit. Worst case scenario, you spread the rice out on something large and put in oven on low heat or put in freezer for like 30 minutes. Doesn't turn out well if the rice is too sticky.
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