Hello again! It feels like it’s been forever. I apologize for neglecting my blog over the past week or two. I was on spring break last week (my last spring break ever, actually). It was incredibly relaxing and rejuvenating and I wanted to spend as little time as possible in front of my computer.
LOTS of cooking was done. And soul searching. But that’s another story.
So I’m stealing this recipe from my mom, who stole it from my sister. (Thanks Ruch!) I used to think that making fried rice was kind of an ordeal with too many steps, but this was surprisingly easy.
I know what you’re thinking: does this girl eat anything other than coconut and peanut butter?
Nope! Not lately. It’s getting a little ridiculous.
I’m going to be honest. I don’t love leafy greens. Spinach and lettuce are my friends, but the rest of them? Ehhh. Putting aside the fact that other greens don’t taste great, there’s also the issue of how they’re um, not the easiest to digest (if you don’t catch my drift, please see this video [and apologies in advance for the crudeness]). But seriously. What schmuck wants to down a bowl of raw collards when you can eat a veggie burger and a baked sweet potato and smear on some ketchup? That option is also quick and relatively healthy, isn’t it?