A good food-losophy that I've tried to follow is: Be
adventurous when eating out, be healthy when eating in.
One of the rare times that I've cooked at home (over winter break). For this healthy and quick recipe, you only need:
- steamed white rice and wild rice with barley (I used a roughly 1:1 ratio)
- diced mushrooms
- chopped fresh leafy greens (bok choy works well)
- coconut oil (very fragrant when cooking)
- 2-3 eggs (or egg whites, if you’re feeling anti-cholesterol)
- salt n pepper
- optional: diced carrots, green onions, sweet corn
Steps:
- Beat the eggs in a bowl with a dash of Chinese rice wine and salt.
- Heat the coconut oil in the pan and then scramble the egg mixture, taking care to not fully cook it. Remove the eggs from the pan.
- Lightly saute the diced vegetables together, then remove those from the pan as well.
- Use the pan (or microwave) to heat up the pre-cooked/steamed rice. When fully heated, toss everything (rice + veggies + eggs) into the pan and mix well. Add salt and pepper to taste, and you're done.
For the finishing touch, I also lobbed on a chunk of rose-flavored
fermented bean curd, a popular condiment and Chinese household staple.
