The Race to Nowhere is on at my house…soccer, violin, Spanish school, Cub Scouts, catechism, writing, teaching, giving workshops, and of course making lots of food!….It has been tough to find time to catch my breath (and clean the bathroom). When we do have down time, we dial it waaaaay down, and I haven’t wanted to interrupt our relaxation with blogging, but of course when you are a writer and a teacher by nature, there is only so long you can go without reaching out via the written word.
I just like taking pictures of eggs. I think they are so very, very beautiful and perfect.
So I am back, with a recipe that saves my butt when I don’t have a menu plan, want to use up bits and bobs, and want it all to come together quick. Cooking the egg separately is definitely an added step, but well worth it in the final result. The egg looks nice because it hasn’t got all yucky with the stir fry sauce and holds its own flavor and texture nicely. I add an extra bit of honey for the little guy that I might not have used for me, but I have come to really appreciate.
I hope everyone’s autumn is going well; the weather has been spectacular by us and so today’s two-hour Cub Scout hike in the Muttontown Preserve was fantastic. And now we are shot and hunkering down for Saturday night…so enjoy the rest of the weekend!
A bowl that will make you feel good
Short Cut Fried Rice with Ham and Vegetables
1 Tbs oil
2 eggs, beaten with a pinch of salt
1-2 Tbs chopped onion
1 clove garlic, minced
¼ Cup diced ham steak or sandwich ham
1 Cup mixed vegetables (carrots, broccoli, etc)
Pinch sugar (optional)
1-2 tsp soy sauce (preferably low sodium)
1-2 tsp honey
1 Cup or more leftover cooked rice
Heat a teaspoon of the oil in a skillet. Pour in the egg mixture and allow it to cook at medium-low, flipping once or folding in half and flipping a couple of times until cooked through (about 4 minutes). Remove from skillet and set aside to cool before cutting into small rectangles.
In the same skillet, heat the remaining oil at medium, then sauté the onions until tender. Add the garlic and ham and cook one minute, then add the mixed vegetables and optional sugar and sauté, stirring occasionally, until vegetables begin to soften. Make a space in the center of the skillet by pushing aside the sautéed ingredients and add the soy sauce and honey. Stir to combine all ingredients and then add the rice and stir till covered in sauce and heated through. At the end, add the reserved egg and stir to combine. Adjust seasoning and serve.
I have no idea what these plants are, but the color of the leaves was spectacular!
Hot, Cheap & Easy 
I make something like this quite often too .. the egg is a great addition, i shall do that next time, I always make my rice the way you taught me and seldom have terrible failures anymore. So thank you and your dad again for the oil tip! c
You are sooo welcome and I am sooo flattered!
looks great! the honey is a nice touch, wouldn’t have thought about it.
Sweet and salty! Like ice cream on the beach….
Sounds fabulous! The red leaves look a lot like sumac to me in this shot, but whatever they are, they’re pretty fabulous too. 🙂
Sumac…hmmm.
Reblogged this on drumstutor.
Rice bowls save my butt too – you and I are on the same schedule!
That sounds very good – I’m glad you are back. Love the red plants too 😉
Thank you my dear! I have another week of heavy freelance work in addition to the normal stuff…then, I hope to be able to luxuriate in writing AND catch up with all your doings…I see you have been posting a great deal lately, so I am looking forward to all that I have to catch up on!
I went to Spain for culinary inspiration 😉