Fried Rice Heck Yeah!

I make a pot of rice about every two or three days. Hubby is of an ancestral background that uses it as the main carb dish. 

Consequently, fried rice appears pretty frequently. This is how I do it…

Scramble one egg per diner ( in my case, one for me, one for Hubby, one for Oakley which I take out and keep to the side for him).  They will wait patiently while you heat up a little more oil and stir-fry the onions and other veggies that take a while to cook. If you are using meat that needs to be cooked, add it now, too. Whey they’re almost done, add the veggies like the bean sprouts, water chestnuts, and baby corn (cut into smaller pieces if necessary) and if using, tofu cut into small squares. Now, add the rice and keep stirring. Start drizzling in the soy sauce to taste–in my case, when the rice turns medium brown. Keep stirring. Now return the eggs, add leftover meat if adding, and give it a good stir.

And now you have your own pot of homemade fried rice. Enjoy. 



A Farmers’ Market Birthday

Today is Hubby’s birthday. We’ll be going out to lunch tomorrow, though, since the restaurant that he wants to go to is closed on Monday.

However, on observation of the day, we will be celebrating with pasta and seafood here at home this evening. Accompaniments will include organic bread crafted from antique wheat, salad with field greens, and cheesecake in a jar. White chocolate-raspberry cheesecake, to be precise. 

I also scored some olives, scarlet runner and green beans, and a loaf of walnut-raisin bread from the same baker. Oh, and a couple of biskies for Oakley. 

Not too many more left, so grab it while we can.