Eggs over rice for a simple quarantine meal
First, you start to make the rice, which to me is the simplest thing in the world. People online complain about never doing it right. Friends swear by rice makers. Me, I can’t cope with the idea of confronting a machine with like 50 buttons on it and have that come between me and eating. I do have an old-school rice maker with only an on/off switch but the pot inside is aluminum and it gives it a weird taste. So anyway, you make the rice. One cup of rice, two cups of chicken stock in whatever pot or pan you have that holds about double the amount that you will put into it, so it doesn’t boil over too much. Put it on high and let it boil. You have to linger nearby or you will forget it’s boiling and you really don’t want to deal with that mess. When it’s been boiling for a few seconds or so, turn the burner down to the lowest setting and put a lid on the pot. In 20 minutes, it will be done. Oh, I don’t bother with rinsing the rice. You want all of the stickiness on there. You don’t