Capsule Kitchen in a Tiny Home - 30 Days to Simplicity: Day 23

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.

Harrison about to fly off on his own.

To send him off, I made one of his favorite meals last night.

Chicken Fried Rice

Chicken Fried Rice

Ingredients:
  • 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)
Directions:
  1. 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.
  2. Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 - 6 minutes.
  3. Transfer chicken to a plate and set aside.
  4. Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil.
  5. Add peas and carrots blend and green onions and saute 1 minute, then add garlic and saute 1 minute longer.
  6. Push veggies to edges of pan, add eggs in center and cook and scramble.
  7. Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste.
  8. 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.

Kid’s Menu

What meals do your children love?

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2 Comments Capsule Kitchen in a Tiny Home - 30 Days to Simplicity: Day 23

  1. Picture of LonnaLonnaJuly 01, 2015

    My daughters have always been fairly adventurous eaters, which is most fortunate. Easy favorites for us are asian dishes, burrito bowls, pasta, thai curries and chicken soups.

  2. Picture of Crissa BoyinkCrissa BoyinkJuly 02, 2015

    Lonna,

    Your easy favorites would fit our family as well. Except the curries—something I haven’t much explored. Yet.

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