Jarid was a hero and brought home Chinese for us last night. I say that because we had dinner guests on Monday and I had just finished putting away a sink (and dishwasher) full of dishes that were washed and dried. The last thing I wanted to do was dirty more. Amen? Anyhow, my typical order of steamed shrimp with mixed vegetables was massive. I’m talking two large fold-up boxes worth. Hey, awesome. Leftovers! Except, I was feeling neglected by my deprivation of rice… lucky for me, I snagged these goodies during my last Costco trip with Momma.
Take note of the item on the top right. Those Seeds of Change Quinoa & Brown Rice with garlic packets are awesome meal starters. It’s ideal for us because, by the time I get home from work, if I start on dinner immediately, I only have 40 min tops to finish making something before Jarid comes home. Not that he demands it be ready then, but it’s nice for me to be able to say that dinner is on the table :) Plus, it leaves more time for us to spend together.
I decided to use my leftovers from dinner to create something a little more exciting than plain ole’ steamed shrimp and veggies. Don’t worry! you don’t need to go out and buy take out to make this recipe… you could easily omit the shrimp and simply use freezer or even fresh broccoli, peas, carrots, corn, and mushrooms. In fact, the only veggies that came with my shrimp were broccoli, green peppers, carrots, and mushrooms. I added the peas, corn, & onion.
- 3 C. (approx.) cooked brown rice
-1/2 C. each peas & corn
-3 eggs (you can use +/- depending on your preference of eggy-ness :))
-1/2 small onion
-1 1/2 tbsp. sesame oil
-1 tsp. minced garlic
-optional: additional vegetables & cooked chicken/shrimp
1- Heat a VERY large pan (enough to fit all of the ingredients!) on the stove and add the sesame oil + garlic. When warmed, add the rice.
2- Turn the heat down a tad and add your onion until it’s still crunchy, but has a bit of a brown look. Add peas & carrots as well, along with the optional ingredients, if you wish.
3- Once all the veggies are cooked and warm, create a hole in the middle of your pan for the eggs to be cracked into. All the ingredients prior to this should be pressed against the sides of the pan to create the space.
4- Allow the egg to set a bit before scrambling it in the center and gradually mixing into the rest of the rice. You may need to scramble the eggs one by one, unless you have some kind of gargantuan pan you plan to use. I ran out of space!
5- Once the eggs are fully cooked and mixed in (all three of ‘em!), you can add the soy sauce or Bragg’s and stir throughout.