Summer Anthem

When I see your face, there’s not a thing that I would change
Cause you’re amazing, just the way you are
And when you smile, the whole world stops and stares for awhile
Cause girl you’re amazing, just the way you are

(Bruno Mars)

This is most definitely my current anthem. I think that every girl needs someone (lover, good friend, mom, dad, sister, etc) in her life saying these things to her. No matter how strong and independent (ahem, and feminist) we may be, at the end of the day, it still feels good to be appreciated by someone else for simply being YOU. I think that’s something to be cherished, especially since I think it doesn’t happens enough. I walk down the streets of Berkeley and sometimes I see a forlorn face, and I think – what if this person just needs a pick me up? A simple smile, or perhaps a hello followed by a nod of the chin. Maybe that’s just enough encouragement to turn that frown into a smile, and turn a bad day into a good one. Or maybe this person just needs a sincere compliment – you have nice shoes or i like your hair. Don’t moments like that make you smile after receiving them from a nice stranger or even from someone you know? I mean, how often are you complimented for just being YOU?

Anyway, with David gone for the week, I have a ridiculous amount of free time on my hands, and so I find comfort (and compliments) in the kitchen. Today, I made a simple Pineapple Fried Rice, a perfect use of all these summer-ripe pineapples I have. Canned pineapple chunks or rings also work well for this easy recipe. As always, the amounts and ingredients listed below are suggestions, please play around with them as suits your needs.

Pineapple Fried Rice
Ingredients
2-5 tbs cooking oil
1 cup raw meat of choice [chicken and/or shrimp works well]
fish sauce, to taste
1 tbs garlic, minced
1/2 tbs ginger, minced
1 egg, beaten
2 cups cooked white rice [I like a combo of basmati & jasmine]
10 oz canned pineapple [1/2 can or so], drained
1/2 carrot, diced
1 bell pepper, seeds removed & diced
1/2 yellow onion, diced
1 green onion, thinly sliced
1 tsp Madras curry powder [or to taste]
sugar, to taste

Directions
Heat a large frying pan (or ideally wok) over medium-high heat. Add ~ 1-2 tbs oil and turn pan until sides and bottom are well coated.
Add meat, garlic, ginger, and several splashes of fish sauce. Toss to distribute heat evenly, and cook until just finished. DO NOT OVERCOOK, as these will cook a second time. Remove from pan and set aside.
Add additional 1-2 tbs oil, and again turn pan to coat. Add onion, bell pepper, carrots, and pineapple, and stir-fry until soft. Stir in beaten egg, and continue to vigorously stir pan contents.
Add rice, and stir-fry, breaking large clumps as necessary. Add curry powder and continue to stir-fry until rice is evenly coated with curry. Even distribute several splashes of fish sauce, and continue to cook until contents are uniformly mixed. If the rice is too salty or sour (from the pineapple), add a teaspoon of sugar during cooking. Return meat to pan and heat through.
To serve, garnish with green onion slices. Enjoy hot off the pan!

A quick HAPPY BIRTHDAY FAIRYGODMOTHER!!!!!! You made it! You’re 22 today!!!
❤ anhD

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