The perfect food for quarantine...or any time

The stay at home orders that are keeping, literally, the whole world at home has brought us all a little closer in the kitchen.
There are Facebook groups, Instagram live stories and even TikToks  dedicated to Quarantine Food. In the age of social distancing, we are staying connected through food.
It was on Instagram, one bleary-eyed evening that I saw a chef, sipping on what was probably his second bottle of wine, making an intricate fried rice dish. He rattled off a shopping list that would make a Shipt shopper swoon.
Believe me, you don't need to send out a shopper or risk a trip to the store for my fried rice. This is one of the best ways to use up all the little servings of vegetables lurking in your already-packed fridge.
This dish is amazing for supper as a stand-alone dish or served with spring rolls or egg rolls. You can enjoy leftovers - if there are any - for dinner the next day. I actually love it for breakfast.
Are you ready to gather up all the left over veggies, do some chopping and throw together the fastest, best dish that is great for quarantine time and well into the future? Then, let's go.

MEDITATION FRIED RICE
Clear your mind and your fridge
  • 2 cups of cold, cooked rice, make first and let it cool while you chop, or use left over
  • 1 tablespoon of light oil
  • 1 egg
  • 1 inch piece of ginger, peeled and chopped fine
  • 2 (or more) cloves of garlic, chopped fine
  • 1/4 cup onion, chopped fine (use whatever onion you have)
  • 1 carrot, chopped fine,
  • 1/2 cup peas, leftover/frozen...whatever
  • 1 leek (they come in bunches of 3, but a lot of recipes call for 2, right?) 
  • 1/2 cup cabbage, chopped fine
  • 2 scallions, chopped fine
  • 1 stalk of celery, chopped fine
  • Ground pepper, to taste
  • 1 tablespoon of soy sauce

*These are the basics, but throw whatever you have in the fridge in there. Seriously...I've used sweet potatoes, asparagus, kale, broccoli, green beans, corn, cauliflower, zucchini, butternut squash, brussels sprouts, bok choy, jicama, edamame, yuca, chayote...you get the picture.

  1. Scramble the egg, set aside.
  2. Put the oil in a big skillet or a wok and cook up the ginger and garlic until it is fragrant.
  3. Start tossing in the veggies, firmer ones first, and stir it up for about 5 minutes until they start getting soft. 
  4. Taste and season with pepper.
  5. Stir in the eggs, rice and soy sauce.
    You can smell how good this tastes!







Popular Posts