Pilau rice

Sliced carrot into very thin sticks.
Melt butter in the pan and fried the dry rice on it, adding the carrot sticks.
Before the rice starts to burn, add the chicken stock (see chicken stock sort-of-recipe).

The rice should be ready when the stock is consumed.

Serve as a base ingredient of your favourite stir-fry meat or fish. In  this case, I used strips of pork.

15-Jan-2012 menu & sort-of-chicken stock recipe

Breakfast: cereals

Lunch: Fish (pollack in this case) pan fried with herbs & soya sauce; carrot & courgette soup

Dinner: Roasted poussin (small chicken would do too) stuffed with lemon & roasted onions and red peppers

Washed down with a glass of white wine

Sort-of-chicken stock recipe:
With the carcass & roasted skin of the poussin, I made "poussin stock" (ie. chicken stock) by boiling the remains. Now I have my very own stock! See stock recipes for, emmmmm, stock recipes)