Chinese food is so good.
If it wasn’t for the MSG (and now GMOs, corn oil, garlic) we’d be eating Chinese once a week at least. My favorite? Fried Rice.
Apparently my little Sweet Pea also loves fried rice, and while I was taking the picture her little hand snuck in and took a taste. Fortunately, this was Daddy’s plate.
I used to love to eat Chinese and Japanese foods, and I’d even buy Asian foods such as seaweeds like nori, wakame, kombu… In fact, we used to have an incredibly delicious recipe for kombu soup that was nourishing and hearty. I just can’t post it, however, because the ingredients in that recipe are now too dangerous to eat.
Due to the high levels of radiation that are now found in the Pacific ocean because of the Fukushima disaster, the seaweeds and other native plants and products are contaminated, or possibly contaminated. This includes fish and sea life. Just recently there are reports that radioactive cesium levels have jumped 9,000% in three days… and no one knows why. And there are reports that this radiation is being dumped into the sea. And yet nuclear power plants are still being created and used. No one knows why.
So do your own research, but take care if you eat any Asian products or any fish from the Pacific.
And maybe buy a solar panel or two while you’re at it.
But this dish is pretty safe, and it’s so yummy I couldn’t even take a picture without a fast little fist getting a bite to taste!
There are so many ways you can make this dish, and I’ve found this is the easiest way for me. As always, I make this with what I have on hand at the moment, so feel free to ad lib with what you have available.
This is great with chicken or tofu (I used the Roasted Tofu) or just veggies. And it is best eaten with chopsticks.
Veggie Fried Rice
- 2 cups cooked organic jasmine rice
- 2 stalks organic celery, chopped
- 1/2 onion, chopped
- 1 orange or yellow organic bell pepper
- 1/2 cup fresh organic snow peas or sugar snap peas
- 2 cups organic spinach and arugula mix
- 1 cup organic peas (optional)
- 1 Tablespoon Bragg liquid aminos (or soy sauce / tamari)
- 1/2 teaspoon organic ginger (fresh is best, cut up really small, or powdered if you need)
- 1/2 organic zucchini, sliced
- 3-4 organic eggs, scrambled
- salt and pepper to taste
- Pan and spatula
- Cutting board and knife
- Heat veggie oil in pan and add onions. Cook 2-3 minutes. Add fresh ginger if using.
- Add zuchinni, peas, bell pepper, and celery. Stir fry for 4-5 minutes.
- Add sugar snap peas / snow peas, spinach/arugula mix.
- Add Bragg, powdered ginger (if using), salt and pepper, cooked rice.
- Add the scrambled eggs and mix well.
- Serve topped with fresh tomato, or just as is.