If you’re feeling anything like me after this Thanksgiving, you’re a little turkey-ed out. I don’t know about you, but I’m happy to go back to normal eating patterns that don’t involve stuffing my face with tryptophan… at least for a little while!
There’s been a lot of exciting stuff happening in my world over this very welcome Thanksgiving break. First off, my wonderful boyfriend got me a new camera- a Canon EOS Rebel T2i, to be exact, as an early anniversary and Christmas present. I’m still a pretty big photography noob, so I’m so excited to learn more about my very first D-SLR! I took a bunch of photos around my neighborhood in Jersey City, which you can check out on Flickr here.
Next up of course, the Thanksgiving feast! For those keeping score, this year’s feast turned out to be a success- the fire alarm only went off 4 times! If you want to see how everything turned out, checked out my Flickr set. We had a great time, with lots of great food.
And the last exciting part of my long weekend was heading to a tree farm about an hour away in Mendham, NJ, where we cut down our very own Christmas tree! Well, actually my boyfriend did all the cutting and chopping… I just stood by and took lots of pictures 🙂
OK, enough of the photos and story time- let’s get back to our regularly scheduled programming!
I’m starting to make more of an effort to go plant-based when it comes to nutrition- you know, more vegetables, less meat and processed foods. I’m still a long ways off from going completely vegetarian, but it’s all part of a health kick I’m trying out.
And while fried rice isn’t exactly the healthiest of menu options, this is a great way to get your vegetables in with minimal effort, minimal fat, and lots of flavor. Using brown rice is a great way to get some added nutrition in this classic takeout dish.
Fried rice is one of those things that always seems fairly hard to make to me in my mind- and every time I make it, I am reminded that it’s actually quite easy. I served this alongside the Sweet & Sour Chicken I wrote about last week, and it made for a perfect meal!
I found this recipe from Food Network– and I only modified it slightly as I added a generous dash of soy sauce and a bit of sesame oil at the end, which the original recipe doesn’t call for.
- ⅓ cup plain vegetable oil, like soy, corn, or peanut
- 1 onion, diced
- Salt and pepper
- 3 cloves garlic, finely chopped
- 2-inch piece fresh ginger, peeled and finely chopped
- 3 whole scallions, thinly sliced on the bias, white and green separated
- 1⅓ cups (6 ounces) medley frozen corn, peas, carrots
- 4 large eggs, lightly beaten
- 4 cups cold cooked long-grain rice, white or jasmine rice, grains separated
- soy sauce to taste
- sesame oil to taste
- Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl.
- Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula.
- Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve.
And if you’re still dealing with leftovers from Thanksgiving,, some shredded turkey would go great in this mix!
Happy Eating 🙂