Today has been a day of disorganization and exhaustion.
4 out of 7 of us have been dealt the stomach flu card...
Thankfully, I'm not one of them, but 2 sleepless nights and counting sure is kicking my butt.
Obviously, not everyone around here is feeling like eating.
And I didn't really feel like cooking...so it had to be quick and simple.
Yep, anything and everything goes.
What's In It?
No measurements needed...just use what you have.
The above picture contains slice grape tomatoes, celery, carrots, lots of onion, and a handful of corn. The whole reason for me coming up with this dish is because I wanted mushrooms, and needed to use up the ones I had in the fridge...I forgot the dang mushrooms.
#fail
Anyways...Grab whatever you have on hand that sounds good. Leftover pork chops would of been nice, too...but I'm abstaining from meat for Lent, so no pork for me right now.
So, after you have all your veggies/meats together toss 'em in a pan with some oil and saute them up.
While these are sauteing make some scrambled eggs. I used three...only don't cook them all the way (they'll finish cooking when they hit the hot rice and veggies).
*Note* I used to add the eggs to the pan at the end, but find that if I cook them a little first then then end result is much less mushy.
Okay, so now you have a pan of not-quite-cooked eggs, and a pan of sauteed veggies. Then what?
Well, take some leftover rice and toss it in there with the veggies. I say leftover rice because freshly cooked hot rice will end up mushy. Add soy sauce to taste.
When the rice is nice and hot, add your eggs and turn off the pan.
Stir until your eggs are finished cooking.
Eat. Enjoy.
And, if you're still looking for some rice inspiration, check out my "Ways to Enjoy: Rice" board on Pinterest - here.
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