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So I told you I had a plan for that leftover pork and brown rice. Well here it is. This is one of my favorite uses for short grain brown rice. I have actually converted a decent number of brown rice believers with this recipe. And really, all this is is a stir fry. You can use whatever vegetables and meat (or not) that floats your boat. What makes this a special recipe is that I grate in a lot of fresh ginger at the very end and let it permeate the entire stir fry. It’s so yummy and so good for you, just be mindful of how much oil you’re using. Also don’t forget that just because you’re eating brown rice doesn’t mean you should eat five servings of it. It’s still rice, it’s still carbs, and so it still counts.
This was a hard recipe to type up since there are a lot of steps, but basically you just want make sure everything gets the opportunity to cook through. If you don’t own a wok, then this recipe may not be for you. I got my wok as a christmas present years ago. Such a great gift. If you decide to purchase one, because it is NOT non-stick. You’ll have to season it, but it will be so worth it. Enjoy!
Dear readers, I beg your forgiveness for my unexplained absence of nearly a week. Shortly after my last post I found myself under siege by what I was told was a bout of viral plague, but what turned out to be a series of reactions to antibiotics I was taking for a throat infection I contracted the previous Saturday. I will spare you all the gory details, but suffice it to say it was a terrible, terrible week last week. Though I am feeling more functional, I am certainly not better. As I slowly crawl my way back to normal existence, so will I bring myself back to my blog and to regular posting. I appreciate your patience and understanding and look forward to bringing you much much more fun, food, and sass.