Nice and Easy

I think one of the biggest misconceptions about cooking is that good food has to be complicated. On the contrary, I find that dishes that are simple, pure and un-messed with (that’s a technical term), are often the tastiest foods I’ve ever eaten. And on a lazy Sunday night after a lazy Sunday day, something simple for dinner was crucial.

For me, it doesn’t get much easier than stir fry. Throw all ingredients on hand into a pan, add rice and poof! a meal! Last night was no exception in terms of tasty food and simplicity. R had picked up some fresh broccolini at the store, but I’d never cooked with it before. The stalks are almost asparagus-like but the tops are like feathery broccoli. We decided to ditch the stalks for fear they’d be too tough to chew and just chopped the tops and threw them in the pan.

Mixed with some sliced carrots, the dish was really quite beautiful with bright green and orange atop a pillowy mound of basmati rice. I adore the aroma of basmati rice and for me, that’s half the fun of making stir fry! We threw some chicken in for protein, doused the whole thing with teriyaki and we had ourselves a well-balanced meal.

We even attempted an egg drop soup that was not exactly what we had hoped for. Instead of picking one recipe and sticking to it, we borrowed an ingredient from one recipe and a part of the directions from another recipe. Needless to say it was not our best work. From the picture you can tell it just wasn’t the right consistency (plus we misread the directions and chopped the ginger instead of grating it so there were chunks floating… oops!). You’ll have to wait until we try again for a better recipe.

In the meantime, I highly recommend the use of broccolini – my new favorite green veggie in this satisfying dish.

Chicken Stir Fry with Rice


2 chicken breasts, cubed
1/2 lb. broccolini
2-4 carrots, chopped
1 3/4 C. water
1 C. jasmine rice
Teriyaki sauce (or your favorite sauce)
Olive oil


In one fry pan, heat 3-4 Tbs. oil. When pan is hot, add chicken and cook until mostly done – about 10 minutes.

Meanwhile, put water and rice into a saucepan and bring to a boil. When boiling, reduce heat to low and cover for 15-20 minutes or until all water is absorbed.

When chicken is mostly cooked, begin heating another fry pan with 2-3 Tbs. oil. When oil is hot, add broccolini and carrots and let cook until vegetables are tender. Add chicken. Pour sauce over and heat through.

Serve over hot rice.

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