So, my son’s Pop Warner season has started, with practice from 6 to 8pm every weeknight. With another child just finishing swimming at 6 some nights, I’m forced to change our dinnertime logistics.
I don’t want to be a short order cook, so I have to make things that will hold and reheat well for the nights we’ll be eating in two shifts this fall.
My kids love Chinese food, so a healthy less-greasy-than-takeout version of Fried Rice will be part of the meal cycle. It’s quick to make and easy to add variety for a meal that won’t require much thought or bore the family.
Substitute thinly sliced pieces of pork loin for the pork, if you like. Or, use diced ham (add with the red pepper as the ham won't need to cook).
2-3 tablespoons canola oil (added in stages)
2-3 eggs, beaten
2 chicken breast halves, cut into ¾-inch dice
1 tablespoon garlic oil*
½ sweet onion or 4-5 scallions (white and light green parts), chopped
½ red bell pepper, cut into ½-inch dice
1 tablespoon sesame oil
¼ cup reduced sodium soy sauce
4 cups cooked Jasmine rice (cook the night before or morning of, according to package directions)
½ cup frozen peas, microwaved in a covered bowl with a small amount of water for 1 minute
1) Heat 1 tablespoon canola oil in non-stick skillet on medium-high heat. Add beaten eggs, cooking one side, then flipping to cook the other. When done, remove to plate and cut into ¾-inch pieces.
2) Add 1 tablespoon garlic oil to pan (*or just use canola oil, instead adding minced garlic later). Add chicken and stir-fry until done, then remove to bowl.
3) Add more canola to pan if needed. Stir-fry onion for 2 minutes. Add red pepper, and stir-fry another 2 minutes. If using minced garlic, add it now and cook about 1 minute, being careful not to burn it.
4) Add rice, sesame oil, and soy sauce, and mix in. Add the cooked meat, and stir-fry 4-5 minutes until heated through. Stir in peas, and serve to whoever is home to eat it.