This One's for You, Big T*
*Big T (Brother-in-law) has many skillet scramble meals in his cooking repertoire. Maybe he'll make room for another.
We made it home last night, minus one suitcase, from our vacation. (After much lamenting, it did arrive safely late today). We had a great time! There are many stories to tell! It was a relaxing week, but what is it about traveling that makes one so tired? Today, we needed a vacation from our vacation. The unpacking, the laundry, the mail, emails, phone calls, the lawn...it all piled up while we were away.
Lunch time came quickly. Having rid the house of most food items before we left, there wasn't much to work with. That's what's so nice about the internet. Not expecting to find much when I googled "eggs and peas recipe," several websites popped up. I decided on this one. With only a couple of modifications, lunch was on the table. No one was more surprised than me that it actually tasted good too. If not for lunch, this would also make a great side dish for an asian inspired meal.
Curried Eggs and Peas Fried Rice
serves 2
1 T. cooking oil
2 cloves garlic, minced
1/2 onion, sliced
1 c. cooked rice
1/2 c. frozen peas
2-3 eggs whisked with 1/2 t. curry powder, scrambled
1 T soy sauce
salt and pepper
Heat oil in a skillet over medium to medium-high heat. Stir fry garlic 1 minute. Add onion and stir fry for 3 minutes. Add rice, peas, and eggs. Stir fry for 3 more minutes. Add soy sauce and season to taste.
