It’s been awhile since I made this meal, using a recipe from
Christy over at Southern Plate (she recently added
the recipe to her site, so we can all share in the glory!), and tonight was
the perfect time. LeeLee and I returned
home from work cold and shivering from a day whose temperature didn’t emerge
from the teens, and both of us, wonder of wonders, had no pressing engagements to
attend to. It was a perfect night for a
fast-cooking (and easy-cleanup) meal!
Remember a few months ago, when I espoused the joy of
finally learning to stir-fry? Well, as I
heated the pan for tonight’s dinner, I suddenly became afraid that I’d lost my
touch after a couple of months away from Asian cuisine. Thankfully, though, stir-frying must be like
riding a bike; I hopped right back in where I’d left off!
As is my way, I made a few tweaks to the recipe – I subbed
seitan for the chicken, obviously, and instead of using brown rice I used two
bags of Uncle Ben’s Ready Rice, which worked just great in the fast-paced
environment that was my kitchen experience tonight. Finally, the Safeway was out of store-bought
shredded carrots (a shortcut I employ quite often!), so instead I purchased a
regular old carrot, peeled it, and shredded it myself. In the process, I became a convert, and
unless we’re using a multitude of shredded carrot for something, I’ll just buy
a carrot and shred it myself going forward.
Don’t know why I didn’t think of that before. :)
While the meal finished its time in the pan, I heated
several egg rolls up in the microwave, and just a couple of minutes later we
were sitting down to eat dinner! All
told, the entire process probably took 15 minutes, including prep time – not a bad
way to get a meal to the table!
And what a tasty meal it was! Christy has never steered me wrong, and our
affinity for Asian food helped this dinner over the top. After the first time I used this recipe, I
realized how easy fried rice was to make; after serving this again, I don’t
know why I don’t make it more often!
:)
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