Life here is busier than ever. The kids are back at the fall sports and I have a junior, freshman, 8th grader and 5th grader. We are running volleyball and soccer these days I really am just cooking when I'm home so there's something to eat when we can get to it.
A friend of mine sent me this recipe - I've now prepared it twice, with meat and without. While I generally shy away from rice for the sake of my waistline, the kids love it. So they are happy to take it in their lunches and even though I double it, it disappears! Last night we had it with shrimp. Added bonus.
3 cups rice, cooked
1 T veg oil
1/4 large onion, chopped
2 cloves garlic, minced
1 cup peas and carrots, frozen
2 large eggs
1/2 t sesame oil
3 T soy sauce
green onions, optional
cilantro, optional
In a large skillet or wok, preheat oil over medium heat and add onion and garlic. Cook until onions are soft, about 2 to 3 minutes. Stir occasionally to keep the garlic from burning.
Add peas and carrots and cook until partially thawed, 1 to 2 minutes.
Turn the heat up to medium-high and add cooked rice. Cook for another 2 to 3 minutes until rice is nice and hot and starts to brown. Reduce heat and push rice to the sides of the pan, making a hole for the eggs.
Crack the eggs into the middle of the pan and scramble. Once eggs are cooked, stir them into the rice.
Mix soy sauce and sesame oil together and pour over rice. Stir until rice is evenly coated with sauce.
Top with chopped green onions and/or cilantro.
