302. Vacation Rice

Vacation Rice| Oil Free | Ann Ning Learning How


We were blessed to stay in an apartment-style place with a full kitchen in Aruba.  Happily, a large supermarket opened recently down the street, so my sisters and Mommy were in charge of buying groceries for the week.  Since we did not stay at an all-inclusive resort we had to go find food.  We had nice meals at local places, and nice meals “on-campus.”  The whole thing was a mobility-challenge for me, though, especially if we were eating after the sun had set.  Plus I’m still into vegetarianism even though the Vegan Experiment is technically over so I never knew what would be “okay” for me to order.  Everyone was really accommodating, though, and would bring me a vegetarian entrée even if it wasn’t on the menu.  Sometimes it was a huge plate of steamed veggies, sometimes it was a more complex offering.  I’m fine with simple, though, which is why I was equally happy to stay home and cook a  batch of “Vacation Rice” for the next couple of days.  The measurements here are all very sketchy.  I didn’t measure anything – I just worked with whatever I had.  Let me recommend buying pre-made fresh salsa for vacation cooking.  You know, like pico de gaillo, or whatever is in the store.  There were onions and garlic, red peppers, hot peppers, tomatoes, and herbs in my salsa so I didn’t have to buy or chop anything else – a major bonus for me.

Vacation Rice

  • 1.5 c leftover cooked brown rice
  • 1 pack of frozen vegetables
  • 1 small box mushrooms
  • 1 small package of fresh salsa
  • veggie or chicken broth
  • 2 eggs
  • soy sauce to taste

11161797225_0cf62d17abFirst you’ll need to go on vacation.  Before you go, do a Google search to see if there’s a grocery store nearby.  Plan ahead if you have dietary requirements.  Not everyone is going to want to cook on vacay, but I wanted to do so since it ensured a food supply to my liking. All the food labels were in Dutch, but mushrooms look like mushrooms wherever you are, so it all worked out.

Pour a bit of broth into the bottom of a large pan and bring it to a state of rowdiness.  Add in the salsa and cleaned mushrooms.  I didn’t even bother trying to slice them or asking Mommy to slice them for me ❤ since  I wanted a bigger “chew.”  So put them all in the pan, stir to combine, cover and cook over medium-ish heat for 15 minutes.

Add in a bit more broth then the frozen veggies.  Cook over medium heat again for about 5 minutes, stirring occasionally.

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While the veggies are cooking, scramble the eggs.  To do this without oil, keep the heat super-low and keep stirring.  I learned this method from JPAS, the king of pancakes.  I braced myself against the counter and took this exciting left-handed cooking action shot!

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Put the eggs aside.  Add a little broth to the egg-y pan.  When rowdy, add in your rice, the eggs, and a few scoops of veggies.  Stir-fry and add soy sauce to taste. You will have leftover veggies to enjoy for further meals.  If you don’t want leftovers try using only half a pack.  Otherwise, this amount of rice was 2 servings for me.  Enjoy!

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