Hello! Long time no see!
I hope you have been well in the time I've been away taking care of baby girl. First, I need to give another shout-out and huge gratitude to my guest bloggers, Lindsay, Branny, Erin, and Christine. I am so thankful for the time off (I have enjoyed being away from the computer almost too much) and the content they delivered was fantastic, in my opinion. I hope that you all checked out their blogs and don't be surprised if you see one of their recipes pop up on here sometime soon!
While they were doing all the hard work for me, I was taking care of this little peanut, who is already much bigger than she was when she was born three weeks ago.
We have been lucky enough to have lots of friends and family bring us delicious and nutritious meals during the last few weeks, but I've also been itching to cook again since it makes me feel good. So, last night we threw together a quick pot of fried rice and topped it with fried eggs.
Busy Mama's Fried Rice
makes enough to serve 4 as a main dish
2 handfuls (approx 1-1.5 cups) crimini mushrooms, sliced
1 red onion, chopped
1 white onion, chopped
1 shallot, minced,
3 cloves garlic
1 chili (we used jalapeño)
3 carrots, diced
2 green bell peppers, diced
1 head bok choy, chopped
1.5-2 c. leftover cooked rice
1/2 c. prepared mu-shu sauce
1/3 c. soy sauce
1/2 c. stock
1/4 c. vinegar (white wine or rice wine is best)
generous dose of freshly ground black pepper
Begin by prepping all your veggies (or having your partner prep them while you hold the baby)
We did the garlic and chili in the mortar and pestle.
Add the garlic and chili and stir, being sure the garlic doesn't burn. Cook for just a few seconds. Then add all the vegetables except the mushrooms. Cook in the oil until the carrots are slightly softened and the onions are translucent, 3-5 minutes.
Then, add the liquids and the mushrooms and turn up your heat until the liquid simmers. Reduce until it's almost as thick as you'd like it to be, another 3-5 minutes. Then add your rice, stir to combine and just warm up the rice.
While your vegetables are cooking, in a separate pan, take four of the eggs and beat them with a little milk or water and salt and pepper. Scramble them in a bit of butter, remove from the pan, and chop into small pieces. Add to the rice after removing it from heat.
Finally, fry up one egg per person and top the rice. (Here's how I fry an egg, but now I use cast iron instead of non-stick.)
For your food studies library: Books that Cook
2 hours ago