Thursday is Zumba night, we leave the hood at 6:45. But before we go I put out the trash/recycling, feed the cats, walk the garden, talk to the neighbors and plan what I'll have for dinner when I come home.
I put on a pot of brown rice on the stove thinking I might make a salad bowl with the grain as the base.
But then I remembered a comment left on the pork post.by Katie C. suggesting I turn the leftovers into pork fried rice via a recipe from Stacy Snacks.
Well I know (of) Stacy. I meet her on the terrace at 66squarefeet when we are both drooling over Marie's delicious meals.
So I checked her out, thought the recipe sounded fast and delicious and happily went off to Zumba.
Arrive home at 8:15. very hungry. Pull out carrot, spinach and broccoli from refrigerator. Chop, chop, chop, Include a clove of garlic and a few green onions. Saute, shred pork, add to pan, cook, cook, cook, add rice. Throw in spinach, mix, move rice mixture over to side of pan, add egg from the Timothy's farm. Scramble, incorporate into rice. Add a splash of soy sauce,sesame oil, a generous spoonful of chile/ garlic sauce, spoon into bowl, take picture.
8:32, sit down and eat. Delicious.
Thank you Katie.
All gone :-)
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DeleteCan't go wrong with Stacy's recipes. Try any of her roasted cauliflower dishes!
ReplyDeleteYum,I will.
DeleteI'm famous!
ReplyDeleteGlad you liked the recipe suggestion. It's so easy to adapt to whatever is in the fridge/freezer. I don't know why I didn't try this years ago. The Stacey Snacks site always gives me some good ideas for dinner....just not beets ;-(
Since we are both in NVa, right? Have you planted your tomatoes yet? We are planning on putting them out this weekend since they have already been sitting on the patio table for days.
I didn't know you were in NVa. Where?
DeleteMine have been sitting on my table for weeks now. I'd better go water them!
I'm going to plant then this weekend.
Yes you are V. famous now!
Fairfax, VA right outside the Fairfax City limits.
DeleteThe tomatoes and pepper plants are in the ground and pots now. Yay! Spinach is coming up like crazy. Radishes are chugging along. Someone, er, thing ate one of the bush bean plants the other night. Just one. Grrr. We need to get our screening up because I don't want to share with the critters! I still have to get the new herbs in the ground. Maybe after work. It's supposed to be drizzly for the next few days.
Ohhhhh....sounds yummy and healthy. Thanks for sharing.
ReplyDeleteHungry now! Fried rice for breakfast maybe....
ReplyDeleteI'm hungry again...good thing I have leftovers...
DeleteI can't get over your schedule. Work, garden, zumba, sleep? There's definitely an S on your cape.
ReplyDeleteJane,
ReplyDeleteMy kids claim I make the best fried rice. They are very excited whenever fried rice is served for dinner (and I am excited because dinner only costs me a few dollars at most). I will make some for you guys one of these days for lunch. Asian fried rice is like Spanish Paella: use your left overs to make another tasty meal (and to clear the refrigerator). I have a few tricks I would like to share. (1) I like to combine whatever left over meat I have; shrimp is a delicious addition too. I think left over meats are great because they add their own distinct flavors to the rice mixture. If the meats happen to have a lot of flavor, I usually dice them so they blend better. (2) I like to toss my cooked rice in the cooked onion/shallot mixture for about 5 minutes. The rice picks up the onion flavor nicely that way. It's also a great way to dry out your rice if it's too wet (people say to use left over rice because it's dryer than freshly cooked rice and because you will add so many different things to the rice and everything has fluid, your fried rice will end up being too wet. (3) In addition to cooking the eggs the way Stacy does it, I also beat up one egg in a separate bowl and pour it right over the rice (that I have just tossed in hot oil) and toss the rice for a few more minutes until the rice turns uniformily yellow. This makes the rice taste delicious and look very pretty. (4) If you don't have time to chop carrots, you can use frozen ones. Grocery stores also sell a frozen chopped carrots & peas combo (I always have a bag in my freezer). (5) If you don't feel like chopping onion, I have found that good quality dry onion is a great substitute. Don't add it directly to the hot oil because it will burn. Instead, toss your rice in the hot oil first until it's well coated with hot oil, then sprinkle onion over your rice and continue to cook for a few minutes until you can smell the onion. I also add garlic (or garlic powder) to the rice. (6) In addition to soy sauce, I also add salt. I think salt has a different salty flavor that soy sauce doesn't have. (7) If you like things spicy, Sriracha (a Thai hot sauce you can buy at most grocery stores now) complements the flavors in the rice very well and your rice will look very pretty if you draw a few lines of the red pasty hot sauce on top (the way dessert chefs draw their wiggly lines on top of their pastries) and then top it off with cylantro. And Voila, a beautiful, tasty, nutritious, inexpensive, and quick meal.
Have fun cooking, Christa
Yum. I'll try your way next week. sounds delicious. Especially when using one of your eggs :-)
DeleteFor those of you that are really short of time, just hit the salad bar for your already chopped veggies.
DeleteHi! I make strange comment too, no? That first one's a hoot. Nice fried rice.
ReplyDelete