- 1/4 cup marcona almonds, toasted
- 1 (12-ounce) jar roasted red peppers, drained
- 3 tbsp olive oil
- 2 tbsp sherry vinegar (PS I didn’t have any so I subbed with red wine vinegar, same same).
- 1 (15-ounce) can fire roasted tomatoes, drained, about 1 1/3 cups
- 1/4 tsp cayenne pepper
- 1 slice white bread (about 1-inch thick), crusts removed, toasted and torn into pieces
- 1 large clove garlic, grated (I did 2 because I’m a Vampire at heart)
- Kosher salt and freshly cracked black pepper
One of my favorite restaurants serves these delicious rice bowls. Seeing that I’d probably look stalker-ish if I went there every day to get one, I recreated it for dinner. And as it turns out, it was really easy (but I mean, come on, would we ever post a super hard recipe?), and I learned how to make fried rice. We should all know how to make fried rice.
- 2 bags of white rice (I use the instant boil-in-a-bag kind)
- 1/4 cup soy sauce
- 1/3 cup peanut oil (or vegetable oil)
- 2 eggs
- 1 red pepper
- 1 medium yellow onion
- 1 chicken breast, diced
- 1 container of button mushrooms
- Salt and pepper to taste
There’s a bit of prep before you begin to combine it together in a bowl. To start, boil the rice according to the box instructions (roughly 10 minutes). In two separate pans, cook the diced chicken and scramble the eggs. (Be careful not to over cook them though as they’ll continue to cook a little longer when combined with the other ingredients.) In a deep wok or skillet heat up the peanut oil over medium heat and add in the peppers, onions, and mushrooms.
Once the rice is done, dump it in to the wok with the vegetables and pour the soy sauce on top. Mix in the chicken and eggs and toss until fully combined. Serve in a big comfy bowl and enjoy!
Happy Eating, XO.