Well, in reality, veggie fried rice- but there isn't really a funny quote about that.
I'm challenged bi-weekly in the kitchen to use what we've been given at our farm share. This week we have onions, more cukes, zucchini and tomatoes along with some greeeeeen greens.
My favorite meal is probably spaghetti with meat sauce but being the birthday week that it is- I also had a taste for (this is the old lady way to say jones'in, btw) some of my other faves- Chinese food but more specifically, fried rice.
I remember when I was younger after the first time I had friend rice we were all so impressed with it and my worldly uncle swept in from Chi town and explained how easy it was to cook it. Easy? Sure, if you throw your traditional knowledge of cooking out the window- aka the Chinese cook on ULTRA hot temps and FAST so prep work is key. So I've been practicing all week on my fried rice and today hit the jackpot- it was so good I even broke out my yellow chopsticks.
Tuesday stared with just the rice and the egg. Wednesday I added onions. Thursday tomatoes along with it all and Friday- put some zooch up in this piece.
So here it is- in one serving size:
1/2 cup Uncle Ben's Brown minute rice. Sure- you could get the real whole grain stuff but this is easy, FAST and you can make one serving at a time.
1/2 cup water
1 table spoon soy sauce- I've had a TON of the packets laying around so I assume it's 1TBSP, if not, it's to taste anyways
diced veggies (I urge you to put in the onion if nothing else. There's something about the caramelized onion that is unreal.)
1 egg
Make the rice then take it out of the pot and let it sit.
In the same pan (have a wok? great, so do I, but making rice in it doesn't work for me. I used a small sauce pan) put a table spoon-ish of oil (I used olive) and turn that heat UP.
Throw in the veggies and shock the shit out of them for a minute or two.
Crack the egg in the pan and scramble until there's no (or a only a little) liquid left
Toss the rice back in and finish off with the soy sauce (add more/less to taste!)
Serve that ish up. I won't lie- it's not quiet as good as the local take out place but I didn't use a ton of oil, I didn't use white rice and I didn't use a ton of soy sauce but it's good- and helps me use that farm share stuff.
Cheers.
PS- go check out Todd's blog.
I'm challenged bi-weekly in the kitchen to use what we've been given at our farm share. This week we have onions, more cukes, zucchini and tomatoes along with some greeeeeen greens.
My favorite meal is probably spaghetti with meat sauce but being the birthday week that it is- I also had a taste for (this is the old lady way to say jones'in, btw) some of my other faves- Chinese food but more specifically, fried rice.
I remember when I was younger after the first time I had friend rice we were all so impressed with it and my worldly uncle swept in from Chi town and explained how easy it was to cook it. Easy? Sure, if you throw your traditional knowledge of cooking out the window- aka the Chinese cook on ULTRA hot temps and FAST so prep work is key. So I've been practicing all week on my fried rice and today hit the jackpot- it was so good I even broke out my yellow chopsticks.
Tuesday stared with just the rice and the egg. Wednesday I added onions. Thursday tomatoes along with it all and Friday- put some zooch up in this piece.
So here it is- in one serving size:
1/2 cup Uncle Ben's Brown minute rice. Sure- you could get the real whole grain stuff but this is easy, FAST and you can make one serving at a time.
1/2 cup water
1 table spoon soy sauce- I've had a TON of the packets laying around so I assume it's 1TBSP, if not, it's to taste anyways
diced veggies (I urge you to put in the onion if nothing else. There's something about the caramelized onion that is unreal.)
1 egg
Make the rice then take it out of the pot and let it sit.
In the same pan (have a wok? great, so do I, but making rice in it doesn't work for me. I used a small sauce pan) put a table spoon-ish of oil (I used olive) and turn that heat UP.
Throw in the veggies and shock the shit out of them for a minute or two.
Crack the egg in the pan and scramble until there's no (or a only a little) liquid left
Toss the rice back in and finish off with the soy sauce (add more/less to taste!)
Serve that ish up. I won't lie- it's not quiet as good as the local take out place but I didn't use a ton of oil, I didn't use white rice and I didn't use a ton of soy sauce but it's good- and helps me use that farm share stuff.
Cheers.
PS- go check out Todd's blog.
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