Capsule Kitchen in a Tiny Home - 30 Days to Simplicity
Day 23 of my 30 day blog series journaling my experiment with a Capsule Kitchen. The plan? Use 33 ingredients to create all our meals for three months. If you just joined me you can either start at Day 1 or view all Capsule Kitchen posts.
This morning Harrison is on his first solo airplane flight to Dayton, Ohio. He is attending Camp A Cappella this week. To say he is pretty “geeked” is an understatement.
Harrison about to fly off on his own.
To send him off, I made one of his favorite meals last night.
Chicken Fried Rice
- 3 cups cooked long-grain brown rice (preferably left over rice, white is fine too)
- 3/4 lb boneless skinless chicken breasts, diced into 3/4-inch pieces
- 1 Tbsp sesame oil, divided
- 1 Tbsp canola oil, divided
- 1 1/3 cups frozen peas and carrots blend
- 3 green onions chopped
- 2 cloves garlic, minced
- 2 large eggs
- 3 Tbsp low-sodium soy sauce
- Salt and pepper
- Sriracha, for serving (optional)
- In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat.
- Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 - 6 minutes.
- Transfer chicken to a plate and set aside.
- Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil.
- Add peas and carrots blend and green onions and saute 1 minute, then add garlic and saute 1 minute longer.
- Push veggies to edges of pan, add eggs in center and cook and scramble.
- Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste.
- Serve warm with Sriracha to taste if desired.
I used up that last bit of the non-list frozen pea/carrot bag. Left-over cooked chicken made prep time easier. Sriracha is not one of my “flavor enhancers” - that whole Dutch palate thing.
What meals do your children love?