Enjoy a fiberful, nutrient-dense lunch to avoid the ghastly 4 o’clock munchies. Remember, those fistfuls of food you fitfully consume late-afternoon will, coincidentally, prevent you from fully enjoying a large dinner (admittedly, the highlight of my day.)
This little bowl is an amalgamation of my refrigerator this Friday afternoon, when I found myself ravenous and dismayed at the sight of a near-empty fridge. These sorts of predicaments are the only time when I relinquish my recipe addiction and cook without a recipe. Sometimes, being trapped in the apartment all day with work breeds culinary creativity!
Butternut Squash Fried Brown Rice
freshly ground black pepper
a knob of ginger, grated
2 green onions, chopped, white and green parts kept separate
1 cup coarsely grated butternut squash
fine-grain sea salt
1 cup cooked brown rice
low-sodium soy sauce, to taste
1/2 tablespoon toasted sesame seeds
1.) In a medium-sized nonstick skillet, heat a glug of oil, enough to coat the pan, over medium heat. Add eggs, add a few grinds of pepper, and allow the bottom of the eggs to set. Then, break them up and cook until almost cooked through; 2-3 minutes or so. Remove eggs to a plate and wipe the pan clean.
2.) Heat another glug of oil over medium heat. Add ginger, white parts of the onions, butternut squash, and a sprinkling of salt. Cook for 5 minutes, stirring often, until squash is cooked through. Add rice and egg and cook until heated through; 1 minutes. Season to taste with soy sauce. Remove to serving bowl and garnish with sesame seeds and the green parts of the onions.