A Whirlwind Monday and Vegetable Fried Rice
Today was a whirlwind of a Monday.
School activities, after-school sports - you know how it goes.
So what did I do? I turned to vegetable fried rice. Quick and easy, right?
A great way to use up leftover veggies from our weekend market run. I grabbed whatever I could find in the fridge: broccoli, carrots, even a sad bell pepper. You’ll want to throw in some soy sauce for that nice umami kick.
After frying it all up, the kids came running in. "Yum!" Mia said, eyeing it suspiciously. Sam, of course, only wanted the eggs.
I just hoped the extra garlic wouldn’t scare them away. While I stirred, Ginger decided to leap onto the counter. Mischievous little tabby.
I shooed her off just in time. Alex walked in, loving the smell. He can handle spicy, so I planned to add some chili flakes to my portion later.
At least the kids were okay with this dinner. You’ve got to pick your battles, right?
By the time we sat down, I was zapped. But watching the kids dive into their plates made it all worth it.
Maybe next week I’ll give that orange chicken a shot.
If only Mondays weren’t always so hectic.
Orange Chicken
- Orange zest (Zest of 1)
- orange juice (1/4 cup)
- soy sauce (1/4 cup)
- Water (1/4 cup)
- Rice Vinegar (1/3 cup)
- cornstarch (1 tablespoon)
- Sesame Seed Oil (1 tablespoon)
- Sugar (1/2 cup)
- Chicken Thighs (650 g)
- Eggs (2 large)
- Salt (1 tsp)
- Black Pepper (1/4 tsp)
- cornstarch (1/2 cup)
- All purpose flour (1/2 cup)
- Vegetable oil (2 cups)
- Garlic (2 cloves, chopped)
- Shallots (1, chopped)
- Scallions (Sliced)
- Sesame seeds (For garnish)
- Rice (To serve)