It’s quite a blustery day around our parts today, so….
- we’ve been hangin’ out in our jammies…
- challenging each other on the wii…
- the princesses are reading their favorite books on the couch…
- and the hubs and I have glued our “rears” to the chair (or couch) and our eyes to the computers…me working on this week’s lesson plans and 5K t-shirt design, while the hubs has been working on his thesis and sermon notes.
It’s time to get off my “rear” and get in the kitchen….I have a well stocked fridge and pantry thanks to my hour and a half grocery shopping trip yesterday! Have I told you how much I LOVE Trader Joe’s (just don’t like driving down the hill to get there)? I LOVE Trader Joe’s A LOT! Here’s a quick dish I made last night that was inspired by all things Trader Joe’s!
Brown Fried Rice with Green Beans
Yields 4 servings
3 Tbsp extra virgin olive oil
1 bag of Trader Joe’s frozen brown rice (or 1 1/2 cups brown rice)
sea salt and pepper to taste
4 organic eggs, lightly beaten
8 oz. green beans, cut into 2-inch pieces
2 cloves garlic, minced
3 scallions, thinly sliced
1/4 cup sliced almonds (optional)
Cook package of frozen rice according to package directions, then spread in a single layer on a plate and place it in the fridge to cool. (If cooking regular rice, cook according to package directions. When the rice is done cooking, place the cooked rice on a plate and into the fridge to cool).
In a nonstick skillet, heat 1 tsp EVOO over medium heat. Add the lightly beaten eggs and season with salt and pepper. Cook, stirring until scrambled, about 2 minutes. Transfer to a plate.
Add the remaining 2 Tbsp EVOO, 2 Tbsp water, the green beans and 1/4 tsp salt to the skillet and cook for about 3 minutes. Add the garlic and scallions to the green beans and cook for another 2 minutes. Transfer the green bean mixture to the eggs; reserve the skillet.
Return the skillet to medium-high heat and add the chilled rice. Cook undisturbed until a golden crust forms, about 3 minutes. Break up and stir in the egg-green bean mixture and almonds, if using. Cook until heated through, about 2 minutes. Serve warm.
Awesome blend of flavors! Serve it as a side to your main dish or as a meal in itself. I topped my mixed green salad with a generous topping of this rice, while the hubs and princesses ate it alongside some baked chicken strips!
I’m on the run again…literally! One week until our 5K, so it’s crunch time! I know we need the rain, but a nice pause in the cold weather would be greatly appreciated. Also praying that the hubs is all healed this week and able to get some running in himself.
Here’s to good eats and exercise this week!