muffin and hashbrown

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2 potato hash brown patties
1 english muffin
1 egg
1 breakfast sausage patty
2 strip of bacon
slice muffin in two and toast. fry hash brown in a (non-stick) pan over medium heat with 2 tsp of oil. put the oil and hash brown in together, hash brown will break up easily if the skin is not fried before it defrost. lightly beat the egg in a small bowl with fork or chopstick. heat one 1 tsp of butter or oil in pan, pour in the egg. if egg spreads too wide, fold it up or scoop it up with spatula. next put the bacon in first, then the sausage patty. leave the bacon bunched up, cuz you have to fit it on top of the sausage. press the sausage a little if it's not big/wide enough. when done, put the egg on the bottom of the muffin, then sausage and bacon on the top. sprinkle pepper and salt on hashbrown.
it's better to cook the patty and bacon last, because they will leave meat grease in the pan, which will make the hash brown and egg look black if you don't clean the pan. also if you buy pre-cut sausage, they are usually very small, so i prefer the kind that's one big blob of meat in a plastic wrap. and low sodium, thin bacon are easier to bunch up.

szechuan beef

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green giant - stir fry szechuan
2-3 cups of rice
1/2 - 1lb beef
cook the rice in rice cooker, cook the stir fry as directed on the packet. cooking beef can be tricky, poke it with fork to make sure the inside is cooked.

rice: clean the rice in running water, stir a little, drain. add 1.5 cup of water for every cup of rice, usually water level should be 1/2 inch above the rice. it's better to have too little water and add more later than to have too much water and end up with mushie rice.

meat: you can use any meat, but i prefer flank. you can store meat in freezer for few months, as long as you don't keep refreezing and defrosting it. cut the meat up into serving size blocks, put them in freezer bags and freeze them separately, so that you never have to defrost more than what you need. meat is easier to cut if it's half frozen, so don't defrost all the way.

stir fry: cut meat into bite size. in a pot or frying pan, heat up one tsp of oil (vege, corolla, peanut etc), throw in meat, stir a little, add the sauce from packet, throw in vege, stir some more, you can cover the pot to cook faster. add in the nuts when it's almost done, stir few more times. and ready to dish!

mushroom rice

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Lipton rice & sauce - mushroom
1 piece of chicken breast, cut in to bite size chunks
1/2 cup sliced baby portobello mushroom
1/4 cup chopped onion
cook the rice as directed on the package. usually is boil the content of the packet in 2 cups of water and 1 Tsp of margarine/butter. turn down the heat after it start to boil. stir often until it's mostly one blob. you can throw everything in rice cooker, so you wont need to watch over it.
in a small pan or pot, heat up 1 tsp of butter or oil. throw in onion, mushroom and chicken, stir fry until chicken is no longer pink. dish, sprinkle some pepper and enjoy.