The Rebel Fried Rice
Did I ever tell you that Peter collects board games?
Yes, that card at the bottom really does say Gorgutt.
This ain’t your momma’s Monopoly board.
I would show you Peter’s board game collection, but like his kitchen knife collection, some things are better left unpictured. (You can, however, see examples of his typical kitchen knife in this post and this post. Be warned, however, that these knife pictures are not for the weak of stomach.)
Bonnie takes a roll across our neatly set game board.
What’s a hungry gamer to do? Why, fry herself up some rice, rebel style!
It’s Wild! Rebel Curry Fried Rice
Ingredients:
2 cups cooked rice (I used a mixture of wild rice and brown rice, because wild rice is expensive!)
2 eggs, beaten lightly
1 Tbsp oil
1/2 tsp ground cumin (I would have used more, but Peter is squeamish about too much cumin. Silly boy.)
1/2 Tbsp sweet curry powder
2 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
1 Tbsp honey
Salt and pepper
After cooking rice, let cool, preferably overnight (I obviously did not do this). Meanwhile, heat 1/2 Tbsp oil over medium heat and scramble eggs. Remove eggs to plate and set aside.
Drizzle other 1/2 Tbsp oil to pan over medium heat and add cumin and curry. Stir for 30 seconds.
Add rice, vinegar, mustard, and honey. Toss like the professional chef you are.
Salt and pepper to taste. Taste and revel in your culinary awesomeness.
I served our rebel fried rice with a little something I call:
Swiss Chard Curls around Mustardy Onion
Ingredients:
1/2 tbsp oil
1 bunch Swiss chard, torn into medium-sized pieces
1/2 red onion, diced
1 tsp mustard powder
2 Tbsp porto wine
1 Tbsp maple syrup
Salt and pepper
Heat the oil over medium heat in a large saucepan. Add onion and saute until tender.
Add mustard powder and stir. Toss in Swiss chard and saute for one minute. Pour porto and maple syrup over all and let cook until chard is tender. Sprinkle with your favorite salt.
All together:
Happy Labor Day everyone!
Q: Do you play board games? Which games are your favorites?
