And I’m excited about it because it is one of my favorite things to eat these days. I get stuck on things food-wise. Do you? This is my current fave, but, one can only go to Trader Joe’s so often.
So, I made it, and I decided to make it more me-friendly.
#1. Made some brown rice in the rice cooker, mixed two kinds: brown jasmine, and the brown version of the kind of Japanese rice you’d use to make onigiri.
2. Cooked some fake chicken made from pea protein in the skillet.
3. Took that out of the skillet and added in some roasted carrots and shitake mushrooms I had roasted the other day.
4. Took that out of the skillet and added to the skillet corn from a fesh cob, one half of the corn (the other half went to the guinea pigs).
5. In with the corn I added two heaping forkfulls of those pickled red onions that are all the rage. Mine came from a jar, and taste great, but are sooo soft that I think the turn in the skillet improved them.
6. Put rice in bowl, topped with fake chicken, topped with roasted carrots and shrooms, topped with onions and corn, topped with one of those TJ’s teeny avocados cut into chunks, topped with about 1/4 cup pickled green chiles.
It was amazing, and I forgot to even add chesse and didn’t miss it! And, I could only eat half. More for lunch (because that was breakfast!).
Meals are always so tough at our house because everyone likes different things, but we usually do our own things for breakfast and lunch, and this hit the mark perfectly, and didn’t claim valuable freezer space. 😉
Dianne Pearce Writes 