Sometimes Mike has his misgivings about the semi-vegetarian lifestyle that we've stumbled into. Last week we had this conversation:
Mike: Remember how happy we used to be?
Me: (somewhat concerned that there may be a serious problem in our marriage of which I am completely oblivious) What do you mean? Mike: We used to eat to eat chicken every week.
And then, after I watched Vegucated and started talking about trying to make more vegan choices, he threatened to cancel our Netflix subscription.
So the least I could do to was to make one of his favorite vegetarian recipes. After all, he is far more patient with my food choices than I would probably be if the situation was reversed, and he's an all-around really good guy.
- 1 1/2 cups uncooked jasmine rice
- 2 tablespoons olive oil, divided
- 1/3 cup chopped onion
- 1 clove garlic, peeled and minced
- 4 eggs, beaten
- 4 tablespoons soy sauce, divided
- 4 ounces white button mushrooms, sliced
- 8 ounce can of bamboo shoots, drained
- 1 cup snow peas
- 3 green onions, sliced
Cook rice and chill in refrigerator for at least one hour. (I usually make the rice the night before.)
Heat 1 tablespoon of the oil in a medium skillet over medium heat. Stir in onion and garlic and cook until tender.
In a small bowl, stir 1 tablespoon of soy sauce into the beaten eggs. Add the egg mixture to the onion and garlic and cook, stirring frequently, until eggs are scrambled. Remove from heat.
Meanwhile, heat 1 tablespoon of oil in a large skillet. Add the remaining ingredients and cook until mushrooms and peas are tender and rice is warm.
Add the egg mixture the skillet and toss to combine. Serve and enjoy.