I am having such a hard time getting back into the swing of things. It could be because I get up at 5:30am every week day and don’t get to bed until 11pm. It could be that the rush, rush, rush of getting everyone to school, making sure homework is done and everyone is fed is tiring. But add to that the whole crazy saga of the last two weeks and the head cold I picked up from one of the kids and I am about ready to send myself on vacation!
Okay, enough whining.
My husband told me I could show you a picture of his incision. But I am not really sure how that would stand up in a food post. Yeah, way to turn your stomach, showing you an 8 inch gash held together with super glue on someone’s chest while trying to entice to you try my recipes. I don’t think so. It is nice that he offered me material for the blog, though. He is always thinking of me, that sweet man.
So we have been eating a lot of meals on the fly. I am not ashamed to say I bought more than one convenience dinner while I was at Sam’s Club this week. However, I try to get in at least two homemade dinners between the chicken nuggets and corn dogs. My slow cooker has taken up permanent residence on my counter, too. I will be showing you my slow cooker fajitas soon. Am I rambling more than usual?
I’d better just get on with the recipe. I use ham or spam with this dish. I know there are a lot of spam haters out there, so I just left it out of the recipe. Using ham (or spam) really speeds this dish up because you don’t have to wait for meat to cook. However, you can use leftover roast or chicken or chops just as easily.
- 1 Tbsp oil
- 1 chopped onion
- 2 minced garlic cloves
- 2-3 large carrots, chopped or sliced
- 2 stalks celery, diced
- any other vegetables in your bin that need to be used up
- 1½ cups ham, diced
- 2 cups rice cooked with 4 cups water (or 4 cups leftover cooked rice)
- 2 eggs, beaten
- up to ⅓ cup soy sauce (the gluten free variety for me)
- Heat oil, saute onion, garlic and vegetables until almost soft.
- Add ham, heat through (I like mine a bit browned), stirring now and then.
- Add cooked rice and 2 Tbsp soy sauce and stir well.
- When warmed, add beaten egg.
- Stir while the egg cooks.
- It’s done when the egg is cooked (though you can cook the egg separately and then add it).
- Add more soy sauce to taste.