I'm OK, You're OK (and so is this Chimichurri Fried Rice)
Some days are virtual whiplash. You shine at something, maybe two things and feel so even and high and competent and then whomp, catching you completely off-guard, someone makes you feel inferior and your high plummets. That platitude about someone not being able to make you feel inferior without your permission is pure BS - when you're talking to me but looking over my shoulder for someone better, you're making me feel inferior. When I tell you about something I'm working on and you act like I'm a first-grader bringing home a crayoned drawing (which are fabulous, by the way), you're making me feel inferior. Well %$#! you and %$#! you too.
Heading to the kitchen is as good a therapy as I've found. Rythmically chopping vegetables into uniform cubes gives me plenty of time to ruminate on my shortcomings and send waves of bad karma to the deserving. Once that's out of my system, I may realize that people are filled with their own insecurities and they might just not get or be interested in the same things I am, and that's OK. In the end I'm in a more peaceful place and I have something to eat for dinner.
I made this with leftover rice, a few vegetables I had on hand (most any would do - just cut them the same size so they cook in the same amount of time) and some chimichurri sauce I made yesterday. Chimichurri is a garlicky, smoky, acidic sauce and I absolutely love it. A fried egg with a runny yolk topped it off. Quick and comforting. End the day on a positive note.
Chimichurri Fried RiceServes 2 as a main course or 4 as a side
1/4 cup toasted almonds
1/4 cup olive oil
1/4 cup parsley leaves
2 tablespoons sherry vinegar
1 tablespoon garlic, minced
1 tablespoon smoked paprika (pimenton)
1 teaspoon cumin
1 teaspoon kosher salt, approx.
1. Put all ingredients except salt in food processor and blend until combined (won't be smooth). Add salt to taste.
3 cups rice, cooked and cooled (I used brown basmati)
3 carrots, diced
1 green or red pepper, diced
3 tablespoons red chimichurri sauce
2-4 sunny side up eggs
Lime wedges, optional
1. Put large frying pan over medium-high heat. Add a few tablespoons of olive oil and vegetables. Saute until tender but still crisp (3-4 minutes). Add chimichurri and saute for a minute then add rice and stir to combine. Turn heat down and make egg(s).
2. Heat nonstick pan over medium-low heat. Add a little olive oil or butter. Carefully crack egg and let saute until whites are set but center is not. Sprinkle with a little salt.
3. Put rice on plate and top with egg. Sprinkle with chopped parsley and fresh lime juice, if desired.
|A sunny-side up egg really is very sunny looking.|
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