What Inspires me to Cook

From the day my mom decided she wanted to be a Vegetarian, is when I started taking cooking serious. It was either that or starve, lol not saying I'm not into the whole vegetarian idea. Needless to say it isn't for me. Over the years, I adapted into cooking like a natural, combining flavors, and the list goes on. My love for cooking continues to grow, one of the many things that inspire me is the people I meet from all over the world. What connects people is food, endless conversations can be started based on food. Relationships are ignited through food, and you get my drift. My dream use to be to one day open a Restaurant, not with all the added frustration that comes with it. After thinking long and hard, I'd be comfortable as a Private Cook and working festivals. Cooking isn't my profession, rather a hobby. My field is with computers, guess you can call me a geek and a cook lol. Please fill free to comment, and if you have some amazing recipes you'd like for me try reach out! don't be shy. Again thanks for joining me on my food journey and I hope you enjoy some if not all of what you see ~Chef Meeka~

Shrimp Fried Rice from scratch

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Lately I have been on a complete Chinese food kick, That's one of my favorite foods. What struck me to jump in the kitchen and experiment with some delicious dishes was COVID! actually. Not being able to hit my food spots like usual, was a real pain. I said one day, girl! you can already cook, why not Chinese? I went out one day and purchased a Wok and other supplies needed to prepare Asian cuisines😋.
Ingredients:
  1. Jasmine rice/minute rice
  2. Onions/Green pepper/Garlic
  3. Shredded carrots
  4. Shrimp
  5. Vegetable oil
  6. Soy sauce
  7. Honey
  8. Lemon juice
  9. 3 sazon packs for coloring
Fry the rice with vegetable oil until it starts turning brown. Mix together contents in sazon packs, gradually add water and soy sauce. Sauté the shrimp with fresh chopped garlic in separate pan. Mix in onions and peppers to the rice. Continue to mix in soy sauce, and honey according to taste. Last mix in shredded carrots as they cook the quickest, you don't want them to soft. Heat on high, remember your using a Wok, for best results fire on high, let sit for a bit allowing the Wok to absorb the temperature. Important to know, if your going to use regular rice instead of instant make sure you let the white rice sit for a day in the fridge. Cold rice fries better for some reason, but try it out let me know how it went😀😎.

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