Vegetable fried rice
This is all I have to show for my blogless week. I’ve been trying to, once again, wittle down the produce drawer in the fridge, and have been cooking a bunch of uninteresting pasta and stir-fry with the various vegetables. Do you know how “meh” penne with kale pesto and vegetables looks in a photograph? Feh.
The stir-fry from Thursday wasn’t bad, if a little heavy on the hoisin and oyster sauce, but it was Project Runway (and debate) night. So I skipped the photos altogether. Last night saw the conversion of leftover rice and the remaining broccoli, peppers, shiitakes, scarlet runners (I’ve been picking them slightly underripe and slicing them, pod and all) and kale, as well as half a block of silken tofu and an egg, into fried rice. I also added some surimi, but it isn’t crab at all, and didn’t elevate it the way I hoped.
It was good, just not like the salty Chinese-American fried rice I was craving. It was, however, flavorful and healthy. Now I just have to eat the last gallon-sized bags of pattypans and yellow pear tomatoes (the last ones before I compost the vines!). Maybe I’ll just bake the whole lot in cheesy bechamel.