By Friday nights, I'm wiped out from the week. So, I've been pretty good over the years putting together quickie meals that take little effort but are comforting for Friday nights. This has been a great improvement over the years we settled for beer and microwave popcorn on Friday nights.
Lately, Friday night has meant kung pao broccoli and fried rice. For the broccoli, I blanch it when I get home from work, chill it, drain it, and stash it in the fridge. The rice, I cooked earlier in the week because fried rice calls for cold rice (kinda like the best hash browns come from cold, boiled potatoes).
To make fried rice, I heat the wok and put in a little veg oil and swirl it. Then, pour in two eggs I've lightly beaten and salted. When the eggs are set and the top just a little wet, I flip it for a second, and then slide the eggs on to a plate. Then, I add a bit more oil to the wok and grate in a large garlic clove. By the time I'm done grating, it's cooked and I can dump in the rice. I break up the rice with a wooden spoon, and sprinkle with soy sauce and several dashes of toasted sesame oil.
Then, I turn on the frying pan for the broccoli. Again, a little oil, the broccoli, a good toss and then season with Kung Pao Sauce, turn down and return to the rice. I push the rice up the sides of the wok to make a center well. I pour 1/2 - 1 cup of frozen peas in the well and stir them into the rice. Then, I chop up the egg. When the peas are warmed, I stir in the eggs, taste, adjust the soy sauce if needed, and VOILA! dinner.
I love the Annie Chun's products. I keep the noodle bowls in the office for quick lunches on the fly and the kung pao sauce has a nice kick. You could go all fancy and sprinkle some chopped salty peanuts over the broccoli if you wanted.
And, bonus . . . a great lenten, meatless Friday meal too.
Lately, Friday night has meant kung pao broccoli and fried rice. For the broccoli, I blanch it when I get home from work, chill it, drain it, and stash it in the fridge. The rice, I cooked earlier in the week because fried rice calls for cold rice (kinda like the best hash browns come from cold, boiled potatoes).
To make fried rice, I heat the wok and put in a little veg oil and swirl it. Then, pour in two eggs I've lightly beaten and salted. When the eggs are set and the top just a little wet, I flip it for a second, and then slide the eggs on to a plate. Then, I add a bit more oil to the wok and grate in a large garlic clove. By the time I'm done grating, it's cooked and I can dump in the rice. I break up the rice with a wooden spoon, and sprinkle with soy sauce and several dashes of toasted sesame oil.
Then, I turn on the frying pan for the broccoli. Again, a little oil, the broccoli, a good toss and then season with Kung Pao Sauce, turn down and return to the rice. I push the rice up the sides of the wok to make a center well. I pour 1/2 - 1 cup of frozen peas in the well and stir them into the rice. Then, I chop up the egg. When the peas are warmed, I stir in the eggs, taste, adjust the soy sauce if needed, and VOILA! dinner.
I love the Annie Chun's products. I keep the noodle bowls in the office for quick lunches on the fly and the kung pao sauce has a nice kick. You could go all fancy and sprinkle some chopped salty peanuts over the broccoli if you wanted.
And, bonus . . . a great lenten, meatless Friday meal too.
1 comment:
Dang, you just made me go find a snack. But what I really want is kung pao & fried rice... You might ask, "Kung Pao what?" And the answer would be, "Just about anything." :-)
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