CATEGORIES

Super easy: Sungold Omelet and Pork Fried Rice

I made a couple of tasty and healthy dishes this past weekend that I wanted to share with you all.

Chef JimFirst, since we had two pints of sungold cherry tomatoes from our CSA, as well as a wealth of basil, I had an idea. I heated some olive oil in a large nonstick skillet over medium heat, threw in a handful of the sungolds, shook the pan a few times and let them roast for a minute or two. Then I scrambled 3-4 eggs with salt and pepper and poured those into the pan. I swirled the pan around a bit and once the eggs were just about set, threw in a couple tablespoons of feta cheese, and a sprinkling of chopped basil. I cooked for another 30 seconds or so and then transferred to a plate, cutting the omelet into two servings (you can also use more eggs and cut into four wedges).

Chef JimThe other thing I had a taste for was fried rice. I like to make mine with pork, but it’s always difficult or next to impossible to make the kind of red-tinged barbecued pork you see in Chinese restaurants. So I did the sensible thing and picked up a container of roast pork at our local Chinese takeout joint. They call it “boneless spare ribs,” but it’s basically strips of barbecued roast pork (and it’s freaking delicious). So here is how I made my fried rice–I took a bag of frozen bag brown rice from Trader Joe’s (this is the best tasting quick brown rice you will find anywhere–I guarantee it), nuked it for three minutes and set the bag aside. I heated a couple tablespoons of canola oil in a large nonstick skillet with a splash of sesame oil. I threw in some finely chopped onion, carrots, sweet pepper, shelled edamame, and a small bit of minced fresh ginger — and stir fried that for 3-4 minutes. Then I dumped in the cooked rice and maybe 1/2 cup of diced roast pork and stir fried for another minute. Then I added a few sprinkles of Kosher salt, some shakes of black pepper; and a sprinkling each of teriyaki sauce, soy sauce, and Korean barbecue sauce, stirring for about a minute. Meanwhile, at about the same time I added the sauces, I heated a small nonstick skillet sprayed with cooking spray, and dumped in one scrambled egg. Instead of stirring, I just let that set, and slid onto a plate, cutting into small pieces and adding to the fried rice, stirring another 30 seconds and then sprinkling with chopped cilantro. After dividing among two plates, I sprinkled mine with a few drizzles of chili oil.

You can make this rice with whatever you have on hand. Green onions are typical but I don’t like them and they don’t like me. You can also use peas, corn, bok choy or whatever you can find. It’s fun to try different combinations, but trust me — the pork is what makes it. My wife says it’s better than takeout, and who am I to disagree? So maybe you should try it and see if you like it too. But I already know you will.

What’s the obsession with green onions?

I came to realize well into my adult life that, while I may not be allergic to them, my belly just does not like green onions. Or, as my grandfather would say, “They don’t like me.” The thing is, though, I try. I love the taste of green onions. One of my favorite holiday foods growing up was green onion chip dip. But for whatever reason, if I eat more than a few of them, I have to reach for the Alka-Seltzer.

But let me tell you, avoiding green onions is almost impossible. If you like Mexican, Chinese, Thai or anything Southwest, you are likely going to encounter this vegetable. They are chopped up and added to wonton soup, stir fries, dumplings, quesadillas, spinach dip or get this–Taco Bell’s Mexican pizza. No joke, I have had to ask for my fast food Mexican pizza with no green onions. If I forget, I have to pick them off the top–but they have this way of multiplying and frustrating me. I have to look at ingredients before buying them.

Oooh, these Trader Joe’s dumplings look delicious–oh wait, green onions are the third ingredient. I took a Thai cooking class a few months ago and we made egg rolls and spring rolls from scratch, and guess what was in them? Same with the dumplings we made. Oooh, Southwest corn and chile dip! Wait, green onions. Hey, what’s Bobby Flay making? Oh, there he goes with the green onions.

I guess the one saving grace is that oftentimes the green onions are added as a garnish and can be omitted or scraped off before they immerse themselves in whatever dish it is. But as I mentioned earlier, they get tough to pick out, especially if they are stuck to melted cheese.

Then sometimes I think, “Hey, maybe I should try green onions again.” After all, I don’t like raw onions either, but I do love them grilled or caramelized or stir-fried….or, in onion rings. So recently I tried grilling some green onions that we received from our local CSA. Maybe the charred version would be okay to my insides. The result? Delicious, but the same old green onion indigestion or heartburn or whatever it is came right back. So I guess it’s something I’ll have to continue to avoid, and well, there could be worse things to have an aversion to I guess!

And hey, if you like green onions, more power to you, and you can have mine.

Related Posts