You know, every time I make this take on Christy Jordan’s fried rice recipe, I marvel at how quickly the whole shebang comes together. I didn’t time my process tonight, but I’d bet that the whole thing takes less than 20 minutes from beginning to end! And that includes heating up the rice (admittedly, I used Uncle Ben’s Ready Rice to speed the process along) and preparing the seitan. Not a bad turnaround for a Tuesday night!
LeeLee’s working late tonight and sent me on to the dinner table without him (he’ll be home shortly and will feast then!), so when I got home from work I fed the cat and got straight to the business of cooking. While the rice cooked in the microwave, I scrambled two eggs and set them aside. Then I added a couple of tablespoons of peanut oil to my most wok-like pan and then added in a package of seitan along with a little soy sauce and garlic powder. Once it had turned a nice golden-brown, I added the rice, then the peas, scallions, shredded carrots, and scrambled eggs, as well as some more soy sauce and a dash more peanut oil, and then tossed everything together to let the food heat throughout.
Within just a couple of minutes, dinner was ready! And there was much rejoicing, I must say. I mowed down a serving and a half, and there is PLENTY left for LeeLee’s dinner and for our lunch tomorrow. And it can get in line – we’ve also still got some baked penne left too! So we’re set for the rest of the week. All from 20 minutes’ worth of work!
:)