mexican fried rice

Last night, my friend Natalie came over for a quick bite, cut short by a terrible headache on my part. We had a basic meal of rice and bean tacos while catching up a bit. She got some very good news while we were eating… congratulations all around! I was disappointed that I wasn’t more fun to be around, but after a nights’ sleep I am feeling a lot better.

One “problem” I always seem to have is leftovers. I only needed enough rice to fill 4 tacos, but I ended up with a whole container… enough to fill about 20 tacos. I decided last night that I would make fried rice today, and I was excited about the prospects. Currently, however, my pantry is lacking in typical Chinese ingredients. I could make you Italian, Mexican, Indian, or American food… but I believe no sesame or peanut oil is to be had. Instead of walking to the grocery store to buy more stuff, I just used what I had on hand, and came up with a palatable alternative to regular fried rice, Mexican Fried Rice.

We’ve been trying to buy brown rice, because it is an easy way to get more vitamins and nutrients in your diet. Danielle and I both eat a lot of rice, and it hasn’t been a hard adjustment. Yesterday evening, I made some salsa (again with what was around) using sriracha, onions, a variety of cherry tomatoes, salt, and fresh garlic. I let it sit overnight and added some carrots and candied ginger

I fried the rice in olive. After it had been frying for about 5 minutes, I added the “salsa”

I let that cook for a few, then added black beans and some eggs to the mix.

After the eggs were cooked, I grabbed put lunch in a bowl, sliced up some avocados, added some goat cheese and a little salsa verde.

Not bad for not going to the store.


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