no-pork fried rice

we haven't been buying much meat lately. i have picked up a little chicken and a little turkey deli meat as that's all i can handle right now. please don't share your thoughts on deli meat right now... its nearly all i've got. this last week we only ate out once... with mom and dad at el charro. (that's impressive for us) i am excited to keep it up. i think it makes it easier that we don't have close friends to meet out for dinner. although i would probably trade close friends for the bill of eating out. this is a recipe blog though... so... we've REALLY been trying to keep the grocery shopping to the basics and stick to planned meals or things at home. in making a meal plan this week i gave tim the march issue of every day food. i love this magazine. its small and has loads of awesome recipes without the annoying overload of ads. tim picked out a couple recipes to try out this week... one being a pork fried rice recipe. i knew right away that we were going to make it a no-pork recipe. below is my adapted recipe from martha stewart every day foods version.




cook up two cups of rice (one cup uncooked) the way you cook it

1 tablespoon vegetable oil

2 eggs, lightly beaten

2 1/2 tablespoons soy sauce

1 garlic clove, minced

1/2 bunch scallions, white and green parts separated and thinly sliced

1/2 bag of frozen stiry fry veggies (picked up safeway brand on sale + had broccoli, snap peas, green beans, water chestnuts, celery, carrots, onions... was perfect for this!)

2 tablespoons rice vinegar

(i adjusted measurments and omitted pork, fresh ginger, fresh carrots and frozen peas and replaced with frozen stir fry veggies. you could easily use the full bag of frozen veggies for this.)

heat a large nonstick pan over medium-high heat and spray with non-stick cooking spray. while that heats up lightly beat two eggs and 1/4 teaspoon soy sauce together. add eggs to pan and move pan around until eggs cover bottom of pan. cook without stirring about a minute. fold, remove from pan and place on a cutting board or plate. cut the eggs into thin slices.

add 1 tablespoon oil  to the pan and swirl to cover. add frozen veggies, white part of scallions and garlic. stir for about 3 minutes or until veggies are cooked and warmed through. add the rice wine vinegar and remaining soy sauce. then add the sliced eggs and rice. stir until well covered with deliciousness.

top with green scallions and serve!

we really enjoyed this dish tonight.