Our life is getting a little bit back to normal {a.k.a. no epic work weeks, weddings or baby showers} so I have been able to get back in the kitchen and it feels so good!
I love cooking and the rituals it brings about: cruising foodie websites to pull inspiration, writing up grocery lists, perusing the aisles at the local grocery or farmer's market, cuttting/slicing/sautéing/baking and serving the food on pretty plates. Oh, and the ritual part where you actually eat is pretty cool too.
I also love cooking for Clint. I guess it's the 1950's housewife in me that loves preparing a good meal for my man and watching him enjoy the fruits of my labor. It's very satisfying to see Clint clean his plate and then clean mine too :) And this meal was no exception.
Last week, my boyfriend and I went to our fave restaurant in Ocean Beach, OB Noodle House. If you live within 100 miles of San Diego, make it a point to visit OB Noodle House. It has the hands down BEST pho on the face of the planet! As is typical with us foodie fatties, we ordered w-a-y too much food and ended up taking home a bunch of leftovers. Feeling inspired the morning after our pho feast, I decided to whip up some Breakfast Egg Fried Rice using our leftover rice.
Prep: 5 Minutes | Cook: 5 Minutes | Yield: 6 Servings {or 1 if you're hungover}
Ingredients:
4 cups cooked cooked white rice
3 eggs
2 tablespoons butter
1 teaspoon sesame oil
1 small onion, finely chopped
4 garlic cloves, finely chopped
4 tablespoons soy sauce
2 green onions, finely chopped
1/2 teaspoon fresh clack pepper
1/4 teaspoon garlic salt
Flat parsley or cilantro for garnish
(If you have some chicken, shrimp, beef or spam {I swear it is delicious in this dish} on hand, feel free to throw it in too! The same goes with frozen vegetables!)
Directions:
Saute butter and onions over medium heat for 3-4 minutes in a large skillet or wok. Add garlic and continue sautéing for another 2-3 minutes. Crack the eggs directly into the skillet and cook for about 1 minute, stirring often. While eggs are still a bit runny, add in the rice and the remainder of the ingredients and stir-fry toss the mixture for about 3 more minutes. Add in salt, pepper and soy sauce as needed to suit your taste. BAM! Breakfast is served.
