Well it is back to the old routine for us today. We both go back to work and honestly the only thing that is motivating me to get back into the swing of things is that it is a short week! I am sure my little guys will be extremely tired today so it won’t be too bad of a day. Blair and I had a great holiday and spent yesterday putting our lives back in order.
Part of our day was spent
writing typing out our resolutions/goals for the New Year. Most of mine from last year got carried over with quite a few new ones that made the list. Of course, eating healthy and getting ourselves back in shape made both our lists. We do a pretty good job already, but it is always nice to set January 1st as your detox day after lots of holiday indulgences. One of my goals last year was to strive for five which I find is really difficult to do. Anyone have tips or suggestions how you fit it all in?! I guess part of it is making better choices when it comes to snack time.
Of course, I have goals for all the different areas of my life: career, hobbies, spiritual, physical, etc. One of my goals I have set for the blog and ourselves in general is to not make side dishes an afterthought. It always seems that I am quite good at planning the main dish, but the side dishes get whipped together at the last minute not always being the most delicious. This vegetable fried rice makes an awesome side dish for any stir fry or chinese/thai dish that you make. We had some basic teriyaki chicken with this as a side dish, it is awesome and tastes just like restaurant quality fried rice. I think I may just be putting it on my menu plan for next week as well. Load up on the veggies, right?
Vegetable Fried Rice
3 tablespoons canola oil, divided
1 small or 1/2 medium white onion, diced small
6 cloves garlic, minced
3 green onions, thinly sliced, white and green parts separated
2 teaspoon minced fresh ginger
2 cups frozen peas and carrots, thawed
2-3 eggs, lightly beaten
3 cups cooked brown or other long-grain rice, chilled
3 tablespoons low-sodium soy sauce, plus more to taste
1 1/2 teaspoons oyster sauce
What you’ll do:
Heat 1 tbsp of the oil in a skillet or wok over medium-high heat. Add the onion and cook 2-4 minutes. Add the garlic, ginger, and white parts only of the green onions to the skillet. Cook stirring frequently, until fragrant, about 30 seconds. Add the peas and carrots and cook just until they are warmed through, about 2 minutes.
Make a well in the middle of the pan by pushing the vegetables to the outer edges. Add in 2 tbsp of oil into the well. Add in the eggs and whisk/stir vigorously until the eggs are just cooked. Combine the eggs with the vegetables. Stir in the rice and break up any clumps that have formed. Spread the rice evenly in the pan and allow to sit for about 2 minutes. Stir it again, breaking up any clumps that may have formed. Add in the soy and oyster sauces and mix thoroughly. Add in the green parts of the onions and stir to combine.