We are masters of leftovers in this house. Waste not, want not. I had about 9 ounces of a gorgeous pork tenderloin left over from dinner the other night and two tennis practices, one golf lesson, and one baseball game laughing at me from our big family calendar on the wall. No time for dilly-dallying. That pork was going to be dinner. Again.
A couple of years ago, my friend convinced me to buy a rice cooker. I am not a passionate rice cooker afficianado but on nights like these, a rice cooker is my best friend. I knew I could clean out the ragtag assortment of veggies in our crisper, add the leftover pork, toss it in a delectable sauce, serve it over a plain white rice and dinner would be done in a heartbeat. And that, my friends, is basically how it went down…
There are entire cookbooks devoted to stir fry recipes because there are simply a million ways to make a stir fry. If you can teach your children to make a stir fry before they leave your house, they will never starve. Of course, you can go out and buy meat to use in your stir fry, if you insist, but where’s the challenge in that?
Scour your fridge, throw some rice on to cook and I promise you that you can have dinner ready and passed out in bowls before one peep of “I’m sooo hungry!” ever leaves your little ones (or big ones…) lips. Truth be told, this dinner was actually eaten in the car, en route to the baseball game after tennis practice. One of those days… But I can tell you that the ride to baseball was very, very quiet.
[yumprint-recipe id=’22’]
