Hi friends!! It has been far too long since I have found my way to this little corner of the world. If you follow me on instagram, you may have seen my post about how summer has been a whirlwind season of change for Drew and I. I completed my dietetic internship, Drew got a new job (so proud of him!!), I passed my boards to become a Registered Dietitian, I started my first big girl job, and all the while I had the honor of being a wedding coordinator for two couples that are amazing. WOAH.
I’m a little out of breath even writing that but honestly, I love when my days are busy and filled with so much excitement. But I will say I am excited to find a little more routine, which includes Between the Pine- and I am excited about that!
I have been trying to write this post for a little over a week now, but for some reason words are not really coming to me. I started reading Scary Close, which is all about being your true self, and now I am having a come-to-Jesus moment over here about being a little more vulnerable and honest. But that’s a scary thought, ya know? Writing words the world can see and allowing each and every person take them as they wish. But on the other hand, there is something really sweet about actually being genuine and raw that allows us to understand one another on a deeper level. Food for thought.
So the point of my word vomit is that this next season I am really going to try and narrow down what I want Between the Pine to be about. So bear with me as we embrace what we can call “ the middle school years of Between the Pine”. But with that, I want to hear your thoughts, your ideas, and even what you had for lunch today. Feel free to shoot me an email or leave a comment.
Alrighttttt now if you are still reading, let’s talk about fried rice!! This recipe has been a staple for us this summer. Reasons why we love it: Simple, kind of healthy (?), enough for leftovers, and easy to personalize to your liking. I really do think the sesame seed oil makes all the difference in the taste. But the best part? It has sriracha mayo- need I say more?
I know a lot of you just started back up for school so don’t you worry- I am keeping you in mind with this one! It does not require a lot of time, but does make a great option for meal planning on a budget (who’s with me on that one?). Try it out for yourself and as always, feel free to add or take away anything you please! Also- if you are not into rice, try using riced cauliflower instead! Have the best week ever friends.
Chicken Fried Rice + Sriracha Mayo
prep: 10 min
total time: 20 min
makes: 4 servings
1.5 cups brown rice
1 chicken breast
3 carrots, diced
1 yellow onion, diced
2 tbsp sesame oil
1/3 cup low sodium soy sauce
1/2 cup edamame
3 green onions, diced
1/3 cup mayo
2 tsp sriracha (or more if you love spicy!)
start off by cooking rice according to package (usually 1.5 cups rice to 3 cups water)
next make the sriracha mayo. simply add ingredients together and stir until combined. set to the side.
while the rice is cooking, dice chicken breast and cook in 1 tbsp sesame oil with salt and pepper in a large skillet over medium high heat
once chicken is almost completely cooked, add diced onion and carrots. cook until veggies are tender (about 5 minutes).
once rice is finished, add to the large skillet with chicken and veggies.
add the remaining 1 tbsp of sesame oil + soy sauce +edamame and turn the heat up to medium high for 5 min
now for the eggs! reduce heat and make a well in the center of the skillet and add the three eggs and stir until eggs are cooked. mix all ingredients together. add green onion right before serving, drizzle (or drench) with sriracha mayo and enjoy!
Rice can be ahead of time to cut down on overall cooking time.