I’ve been meaning to write up, like, a billion blogs over the last few days.

Each and everytime I make some FABULOUS meal though, I have been caught up in the moment and *totally* space taking photos.

And puh-lease. How many stupid non-photo posts can one seriously expect anyone else to read.

I mean besides my parents and husband?

And Casey.

She rocks

 

So I finally remembered to take photos today.

Yes. You may clap now. *wink*

I decided to make a stir-fry for lunch. Mostly because I had leftover rice and a ton o’ veggies. I sautéed an onion in some oil, added in a heaping spoon of minced garlic, dropped the entire freakin’ jar of minced garlic on the floor, shattering it and waylaying lunch prep for *at least* 20 minutes.

I grumbled the entire time.

Perhaps dropping some choice swear words as well.

After I finally cleaned and washed and then re-washed the floor, I continued on with lunch stuff.

Next up, I tossed in chopped carrots, the mushrooms and zucchini, and then added in the leftover rice. I left that to heat through for a minute before I shoved everything to one side in the pan and poured in some whisked eggs. Initially, I had decided to try to cook them through before mixing them in. Then…I gave up. It took too long. I stank of garlic. The babies were hungry. Done done done. I mixed everything together, added in some sauces to enhance the flavor and was finally able to remember to take some photos before we dug in.

Well, before J and I dug in. R ate 4 blueberries for lunch. Four.

*sigh*

Stir-Fry by Me

Printable Recipe HERE

Ingredients:

1 Tablespoon Olive Oil

1 small Onion, diced

1 heaping spoonful of Garlic, more or less to your taste

1 handful of baby Carrots, chopped

1 container of Mushrooms, chopped

1 medium Zucchini, chopped

1 cup Snap Peas, chopped

1 cup Leftover Rice, more or less

3 Eggs, whisked

1 teaspoon Sesame Oil

2 teaspoons Soy Sauce

1 Tablespoon Rice Vinegar

1/2 teaspoon Ground Coriander

1/4 teaspoon Pepper

1/2 teaspoon Salt, more or less according to your taste. In fact, I felt like using Celery Salt today, so I did.

How To:

1- Heat Olive Oil in a non-stick pan or wok over medium heat.

2- Add in onions and sauté until translucent. Then add in the garlic. 30sec later add in the carrots. Stir and leave to cook for a minute or two. If you’re like me, this is the point where you’ll drop a 32oz jar of minced garlic all over your floor, shattering the glass jar into teeny tiny little shards. *sigh*

3- Add in the mushrooms and let them cook until they release their water. Now’s the time you wanna mix in the zucchini and rice. Let everything sit for a minute or so to heat through, then throw in the snap peas.

4- Shove everything to one side as best you can. Pour in the whisked eggs and turn up the heat a smidge (on my stove I went from 4 to 5). Stir the eggs to help them cook through.

5- Give up and stir everything together.

6- Add in the sesame oil, soy sauce, rice vinegar, coriander, pepper and salt. Stir and taste. Add in whatever you think you’re missing, stir and taste again.

7- Clap.

Did I mention that as I was cleaning up from lunch, literally as I was day-dreaming of wrapping the leftovers in a tortilla for lunch tomorrow, the pan slipped outta my hands and I spilled EVERYTHING?

Poor little R got decorated by the spillage.

There’s nothing like a nearly-2 year old walking behind you, shaking their finger at you and saying, “Not Nice! Not Nice Mommy!”

*sigh*