Anddd I’m back. I feel like I go through numerous mini blogging hiatuses every few weeks as soon as the third week of college starts for me. The quarter system is brutal and unforgiving, with 10 weeks of instructions that are filled with multiple midterms and essays for each class, then a week of finals. *shudder*. I just finished my second round of exams for genetics and biochem, so now I have a week or so to semi-relax before I really have to kick things into gear. I bring this up because it’s the culprit behind one of my biggest blogging woes: staying consistent. Ideally, I would like to be posting around five days a week with at least two of them being recipes. Has that been happening? Not even close. I have a bad habit of getting posts up at around 11:30 at night on the days I do blog, and by that time, I’m exhausted and not really in the mood to write. More often than I care to admit, I end up just calling it quits and going to bed.
This is something I’m really hoping to work on. My goal is to have posts written up at least a day before I hit the publish button. In the land of rainbows and unicorns I’d have them prepared a week in advance, but that just ain’t gonna happen. A girl can dream, no?
I bring this up as a semi explanation-turned-apology to why I haven’t been very active on AOME and as a bad segway into talking about the actual recipe itself. I’m basically saying, “sorry I’ve neglected you…” then shoving a huge blown-up photo of yummy fried rice in your face to distract you. Diabolical, simply diabolical.
Did it work?
But seriously, don’t you just want to face-plant into this bowl? Fried rice is one of my biggest comfort foods and one of those universally-loved meals. I don’t think I’ve ever heard of someone not liking it, and with good reason! It’s warm, filling, salty, and just generally shove-it-all-in-your-face good. Kyle made this recipe and brought over a HUGE batch for us to eat for lunch. Since I live in a house filled with girls, there was obviously a small feeding frenzy and, within 3 minutes of trying some, two of them were inspired to make some of their own to have. As my friend Taylor puts it, “This is the kind of food you eat with a spoon so you can shovel it into your mouth faster.”
The fact that fried rice isn’t all that healthy for you is one of the banes of my existence. Most restaurants and fast food chains use copious amounts of oil and saturated fat, so eating out is more of a treat for me. This recipe combines health and flavor by using much less oil, extra broccoli, and lean chicken. While I’m not a big fan of brown rice in this dish since the soy sauce and nutty-ness don’t mesh that well, it’s certainly a swap you can make if you’d like!
- 3 tablespoons of Sesame Oil
- 3-4 cloves of garlic
- 1 large sweet onion, diced
- ½ green pepper, diced
- 1 pound chicken breast
- 3 eggs
- 2 egg white
- 1 bag of microwave broccoli, cooked according to package
- 2 to 4 tablespoons of Soy Sauce (to taste!)
- 6 cups of rice
- Garlic salt, salt, and pepper to taste
- Heat 2 of the 3 tablespoons of the sesame oil in a pan.
- First add the garlic and cook on medium-high heat for approximately 1 minutes or until fragrant. Add in the onion and green pepper and cook until soft. Mix in the cooked broccoli.
- Cook the chicken in a separate large pan and add to the pot, moving to the side of the pan
- Whisk the eggs and pour them to the open part of the pan, cook and scramble them.
- Mix everything in the pan together and season with the garlic salt, salt, and pepper
- Stir in the rice, soy sauce, and remaining sesame oil and stir. Season to taste!