There are so many foods I cook in volume when I cook them… to ensure the fridge is always armed with a quick fix meal, whether it’s rice, bean, lentils, ground meat or boiled eggs, I love to have them on hand. Because eating out of the pantry means planning ahead, and sometimes I am not very good at that… So when I go to the trouble of soaking beans, I make sure I have enough to make a few meals.
This quick fry rice is the perfect use for left over brown rice and an abundance of fresh eggs. Oh and all the beer cans in the picture, were just delivered from the “province of cheep beer” by a visiting friend the other day, was the perfect accompaniment for this dish. Oh Big Rock Beer!
In a wok or deep frying pan brown:
2 cloves of garlic
2″ ginger freshly grated
in a bleand of sesame oil and organic vegetable oil
1 small can of matchstick chopped water chestnuts
1 cup of thinly sliced green cabbage
1 tbsp chinese 5 spice
5 sichuan peppers ground
Once the onion, garlic and cabbage are just golden brown, then add:
2 cups of cooked brown rice
a drizzle sesame oil
and a good glug of rice vinegar + soy sauce or braggs
allow to cook for 5 minutes before adding:
4 eggs, cracked into a well in the middle of the pan, break yokes and run a fork through the eggs a couple times. Then wait a few minutes until they cook a little more, before running a fork through them again. Do this a couple times before mixing the egg into the rest of the dish.
Toss in a handful each of sunflower seeds, black seasame seeds, hemp seeds, and fresh minced parsley.
Serve and enjoy. Dinner on the table in less than 15 minutes!