Hello, friends! I’m back from the half-Ironman and somewhat recovered. It was a hot day on the course, so the run portion was a bit of a slogfest, but that’s OK. A finish is a finish! And three days later, I finally have my appetite back to some extent, so it’s time to get back into the kitchen!
Tonight I worked on resupplying my carb stores by whipping up a main dish of vegan chik’n fried rice. I’ve made this meal with seitan and, I think, tofu, but never with chik’n strips! Tonight I used Gardein’s teriyaki version (only I didn't use the sauce), and the final product was no worse for wear, that’s for sure.
This is one of those dishes that looks complicated to make but in actuality couldn’t be simpler. I use Christy Jordan’s recipe over at Southern Plate, and it’s never let me down, even with a few modifications! Tonight, for instance, I omitted the egg, and I used two packets of Uncle Ben’s Ready Rice to hustle the rice-making portion of the evening along.
First, I heated up the chik’n strips, and once they were warmed through I added the rice, peas, carrots, garlic powder, and soy sauce (actually, I used Braggs Liquid Aminos, a new-to-me ingredient I’ve been playing with lately). Then, once everything was heated through, I stirred some chopped green onions in, and dinner was done!
I mentioned up above that I’ve managed to find my appetite again – I always lose it for a few days after a big race, even though common sense states that I should be ravenous. Well, my appetite’s resurgence made itself known with a vengeance tonight, and I mowed down half the pan’s worth of dinner! LeeLee Hoovered up most of the rest, and now we’re both feeling fat and happy. (But in fairness, he was in a meeting all day and had a tiny lunch. So we both were due for a feast.)
This is by far one of my favorite “Chinese takeout” meals! And I’m sure we’ll enjoy it again in very short order. I can’t wait to experiment with another protein to see how we can change the flavor profile a bit next time! Stay tuned.