Just when I thought I was back on track with my posts, I fell behind once again after I spontaneously decided to rescue a dog. Of course you tell yourself you’re just going to look, but you know that’s not really the truth! I found her in a sea of dozens and dozens of other dogs, vying for the attention and love of yet another potential caregiver.
Luckily, she isn’t a puppy, so I’m not having to clean up messes in my house or deal with 2am crying sessions. Parents have told me puppies are worse than human babies, so that reinforced the notion to me to never get a puppy.
With that, as soon as I return home from work, Sadie is booming with enthusiasm that I came home, yelping and dancing her little circle dance while I try to calm her down enough to get her harness and leash on.
Once we return, I’m tired, cold, hungry! As much as I love making new creations in the kitchen, my need for making quick meals has once again won the battle. After all, I am a single mother now. This time, a very simple take on vegetable fried rice from Rachael Ray found it’s way into my catalog. Quick, easy, tasty, and semi-healthy even!
1 1/2 cups brown rice
3 tablespoons vegetable or wok oil, 3 turns of the pan
2 eggs, beaten
2 cloves garlic, chopped
2 inches fresh ginger, minced or grated
1/2 cup shredded carrots
1 small red bell pepper, diced
4 scallions, thinly sliced on an angle
1/2 cup each of frozen peas/corn
1/3 cup Tamari, dark aged soy sauce
Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.