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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.

Mikey’s Beef Fried Rice

I’ve been on a mission lately to find Chinese roast pork in the grocery store. And I don’t think it’s gonna happen. One day I will stop being lazy and just pick up a container of it from the local takeout place and make my own fried rice with it. Because lately I can’t seem to find good fried rice. It’s either bland, too yellow and not brown enough, has too many onions or green onions, not enough meat, or all of the above.

So yesterday I was in the grocery store and saw these really nice stir fry beef strips. The last thing we had on our weekly menu (yes, Mrs. Mikey and I try to do that) was fish, and I had not thawed it, and want to be especially careful thawing seafood. So now then. I suddenly had a vision in my head for fried rice. Basically watching a lot of “Chopped” and “Top Chef” has made me try to think more creatively than usual lately.

So I took the beef strips and marinated then in teriyaki sauce for 15-20 minutes or until I prepped the other ingredients–Trader Joe’s frozen brown rice (poke a few holes in the bag and nuke for 3 minutes for absolutely perfectly sticky and delicious brown rice), carrots, 1/2 an onion, some snow peas, ginger, canola oil, sherry, soy sauce, sesame oil, sriracha, some cilantro, a lime, and a couple of eggs. I chopped the ginger up fine, chopped the carrots (I used baby carrots) and the onion, and then sliced the snow peas into slivers. I put about a tablespoon of oil in a large nonstick skillet and when hot to the 2-inches-away touch, put the veggies in the pan and stirred, adding a bit of salt and pepper. After the onion just started to brown I removed the vegetables to a plate and added the beef to the pan, with some salt and pepper. The beef started to brown but I wanted it to be slightly charred in spots, or in this case a bit overdone to make it like a sponge for the teriyaki sauce if that makes sense.

Then I put the beef on a plate, and poured a little bit of sherry and soy sauce in the pan to deglaze it. I added a touch more canola oil, a sprinkling more of sherry and soy, a few drops of sriracha and a few drops of sesame oil. I put the veggies back in, chopped the beef into small pieces and added them to the pan, followed by the rice. Then I stirred, and added a little more teriyaki sauce and set aside to keep warm. Meanwhile, I heated a small nonstick skillet over medium heat and cracked two eggs in it. I put the rice in two bowls, topped each with a sunny side up egg, some chopped cilantro and a lime wedge, and there you have it….Mikey’s Beef Fried Rice!

My only regret is I forgot to snap a picture. But I will say it was some of the best fried rice I’ve ever made, and Mrs. Mikey agreed. Damn, now I’m hungry again.

Jenny’s chalkboard: Mexican breakfast for dinner

With an assist from food TV–including a new show on Travel Channel called Feed the Beast, which I’ll be previewing before it premieres on Wednesday; and then an hour of Food Network’s Diners, Drive Ins & Dives yesterday, and after my wife (i.e. Jenny) and I both had this sluggish, head-achy thing going on, we decided we needed to eat something fatty and greasy. We were not hung over, but that’s what it felt like, and we needed a Sunday morning hangover remedy on Sunday evening. Those shows made me crave eggs and fat and salt, and when I saw we had chorizo in the fridge, I knew what had to be done–we had to make Mexican breakfast for dinner. Jenny agreed and put that on her chalkboard.

So what you’re seeing in the photo and that went happily into our bellies last night is this…..first, I took a leftover baked potato and cut that up, and stir fried it in a bit of canola oil. Meanwhile, as the potato was cooking, I took a link of chorizo (by link I mean it was maybe a foot long), removed the meat from the “fake” casing, and fried that up in a pan for about 10 minutes until it was cooked through and crispy, draining on paper towels. I wiped out the pan, and fried four eggs in it. Jenny shredded some cheddar cheese (full fat kickass Wisconsin cheddar), and I cubed an avocado while the eggs were cooking. I also opened up a can of refried black beans, and chopped some cilantro. As the eggs were set, it was time to assemble this creation in a big bowl–

First, the potatoes, which were nice and crispy. Then a dollop of refried beans and the chorizo. We topped that with two eggs in each bowl, followed by the avocado chunks, cheese and cilantro. Oh, and some Mexican hot sauce for good measure. Suffice to say we both felt so much better after eating this dinner. It was one of those food nirvana moments when you feed your body what it’s craving, and then some. And hey, now I know what to make next time we are hung over….and we hope you try it too.

Mmmmm breakfast

I’m especially hungry today, probably because I ate cereal for breakfast. Carbs of any kind make you want to eat more carbs. But here is a photo of what I ate yesterday:

Do you see a face? I kind of see a cartoon martian face, albeit one without a mouth, or maybe the bread is like a tongue sticking out. Let me know what you think it looks like, as I know you’re feeling creative today, right?

As for what it tasted like? Delicious. It’s a slice of Trader Joe’s whole wheat toast (a really great whole grain bread that has no chemicals or annoying preservatives), with two turkey sausage patties, topped by two sunny-side up eggs. And I will say this–I wasn’t craving carbs an hour later.

Bacon and egg torpedo

Sometimes you just gotta eat a pile of bacon. I didn’t know what I wanted for breakfast this morning, and pulled out some bacon. I took four thick slices out and cut them in half, and put them on the bacon tray. So that meant 8 short slices of delicious bacon. Now what? I spotted some hot dog rolls, and then it came to me–a little sub of sorts…..a torpedo. Of course, sometimes you have to accent the bacon with a scrambled egg, and you have to then accent that with cheese. So I stacked the bacon on the bun, put the egg on top and the cheese on top of that, and closed it up.

Bam–the bacon and egg torpedo. If I would have thought about it, and if I wasn’t so hungry that I didn’t have time to look for them, I would have thinly sliced up some jalapeno too for some good, clean heat. But hey, it was still pretty good.

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