When my husband travels it’s hard for me to motivate to cook much. I have a tendency to make a lot scrambles and random things like a bowl full of refried beans with a handful of grated cheese, eaten with a spoon, or avocado toast with tomatoes. Not really meals exactly but comfort and some nourishment. Cooking for one kind of makes me sad for some reason. However, this trip, while he’s in Austin eating some sort of bbq every day (he’s a bit of a bbq junkie), I was craving Thai food so I got a curry and some garlic rice and ended up with some left over rice so I decided to make my own Thai influenced fried rice with it:


1. Handful of sliced cabbage
2. One half of a small onion thinkly sliced
3. 1 Egg, beaten
4. Handful of fresh pineapple in bite sized chunks
5. One half of a zucchini, cut into ¼’ half moons
6. Handful of water chestnuts (okay, I use a whole small can because I LOVE them)
7. 1 tablespoon of grated fresh ginger
8. 1 cup left over garlic rice
9. Splash of soy sauce
10. Splash of fish sauce
11. ½ tsp toasted sesame oil
12. ¼ cup fresh cilantro
13. ½ cup thinly sliced scallions
14. handful of toasted cashews
15. Squeeze of fresh lime juice

Heat a small amount of oil in a non-stick skillet. Add the onions, cabbage, zucchini and water chestnuts and cook until the onions are translucent and the other veggies are slightly soft. Remove from pan, and scramble the egg. Remove the scrambled egg and add the rice with the fresh ginger, soy and fish sauces and sesame oil. Toss together and return the veggies to the pan. Add the pineapple, scallions, cashews, cilantro and egg to the pan and mix well. Squeeze a bit of lime over the top and indulge.

The fact of the matter is, you can use any veggies you have around and can also include a protein if you want. It’s one of those dishes that is so simple but comforting and healthy.

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