First off, I measured out my rice as per packaged instructions. I used Medium Grain White Rice, and scooped out a cup and a half, and used only a quarter tablespoon of salt instead of half a tablespoon. Not much of a difference, but here's why: When adding my water, instead of adding the full two and a half cups of water: I poured in two, and filled my half cup measuring cup with soy sauce, then the rest with water.
Then I poured in two cups of frozen mixed vegetables ( the small cubed kind still frozen right from the freezer ) and stirred it around. From about two nights before, I had two pork chops left over from when I made BBQ Shake'n Bake. I chopped them up into about centimeter sized peices and tossed them in as well. I brought it all to boil, stirred it, and put on the lid to let it simmer for fifteen minutes, as per rice packaged instructions.One thing I should note is that I added a little bit more water, and cooked it for another minute. I didn't know if the pork and veggies would absorb any water, or how much water would be contributed by the frozen veggies. That's why I thought I would be safe and add that little bit more water.
After about sixteen minutes of simmering, it was all done, and I set it aside for five minutes; again, by package instructions. When it cooled and set, I lifted the lid and stirred it all around. Most of the veggie sand pork pieces were at the top, but the soy sauce had mixed well with the water and was a nice tanned, almost yellowish colour.It was very good, it made a fair sized amount slightly more than the expected yield for the amount of rice I cooked. I would say it was a wonderful success, something I'll keep in my repertoire. Maybe next time if I want to try something different, I'll try an OXO package of beef stock powder instead of substituting the water for Soy!
