Tech Mishaps and Fried Rice

I have to be honest here — this isn’t what I originally wrote. And it’s not even Tuesday, which is when my original post was supposed to, well, post. But apparently I never hit Publish, so here we are. Most of my (very little) blogging experience is through the Blogger platform, not WordPress, so I forsee more kinks to work out in the future.

Anyway, thanks for joining me here at With a Side of Rice, and for that I am sharing with you a little recipe I whipped up this afternoon, instead of what I had initially written. Grocery shopping on an empty stomach isn’t ever a good idea, but sometimes what comes of it in the kitchen afterwards definitely is… Mind you, this isn’t your traditional fried rice. I’m not even sure I’ve made traditional fried rice. 😉

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Simple and Healthful Fried Rice (Serves 4, or 2 if you’re really hungry)

Ingredients:

1 tbsp olive oil

1 small yellow onion, diced

3 cloves garlic, chopped

3 cups leftover rice

1 loose cup spinach

8 cherry tomatoes, halved

2 eggs, scrambled

Chopped green onions for topping (optional)

Pink Himalayan salt (optional)

 

Directions:

Heat olive oil in high sided skillet or dutch oven* over medium-high heat. Add onion and garlic and cook until onions are translucent (about 3-5 minutes). Add spinach, stir to coat in oil, and cook for a minute or two till just starting to wilt. Bring heat down to medium. Stir in rice and then the tomatoes. Once everything is well combined, pour the scrambled eggs over the mix. Let sit for a a minute or two, then mix well. Continue mixing until the egg looks cooked. I usually will let it sit over medium heat for a bit in between mixing so that it gets that nice fried crunch.

Spoon into bowls, top with chopped green onions and pink Himalayan salt, and serve. This would also be excellent served in a whole wheat tortilla.

 

*Obviously as you can see from the photo, I did not use my cast iron or a dutch oven, and the pan was a little on the full side. I lost a lot of grains of rice.

Easiest Lentil Curry Ever (Vegan)

If there’s one thing that cooks well in a large batch and is also relatively cheap, it’s lentils. With Amazon acquiring Whole Foods, this got even easier for me, because the 365 Everyday Value line of foods and products is now available through Prime Pantry. (I’ve never personally set foot in a Whole Foods store in my life, but I’ve liked this brand from when I’ve encountered it in others’ homes. But I digress.) Last time I did a major Pantry order, I stocked up on beans and grains (of course there was rice!), and I’ve been summarily impressed.

Anyway, the other day I got a huge hankering for a curry, and with all these lentils I have in my pantry, I figured why not try a lentil curry? I found a recipe from Simple Vegan Blog and decided to give it a go. It was easily one of the simplest curries ever that also turned out to be really insanely delicious. Plus it made so much that I have lunch for the next three days! Here’s my adaptation, of course, with a side of rice.

 

Easiest Lentil Curry Ever (Vegan)

  • Prep Time: 5 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour
  • Yield: 4

INGREDIENTS

  • 1 cup uncooked green lentils (220 g)
  • 1 cup uncooked basmati rice (200 g)
  • 1 tbsp extra virgin olive oil
  • 2 cloves of garlic, finely chopped
  • 1 onion, finely chopped
  • 1 can (16 oz) tomato sauce (450 g)
  • 1 can (16 oz) full-fat coconut milk (150 g)
  • 1 tbsp curry powder
  • 2 tsp garam masala
  • ½ tsp ground ginger
  • ½ tsp turmeric powder

INSTRUCTIONS

  1. Cook lentils and rice according to their respective directions. Drain and set aside. (This is the part that takes the longest, since lentils do take a decent amount of time to soften.)
  2. Heat the olive oil in a skillet, add the garlic and the onion, and cook them over medium-high heat until golden brown.
  3. Add the tomato sauce, coconut milk and spices and cook for about 5 minutes, stirring occasionally.
  4. Mix in cooked lentils and cook further for at least 15 or 20 minutes.
  5. Serve the lentils over the basmati rice.
  6. Will last in the fridge for up to 5 days.

It truly is the easiest curry ever! And completely vegan, which makes it more accessible to all diets.