Anddd I’m back. I feel like I go through numerous mini blogging hiatuses every few weeks as soon as the third week of college starts for me. The quarter system is brutal and unforgiving, with 10 weeks of instructions that are filled with multiple midterms and essays for each class, then a week of finals. *shudder*. I just finished my second round of exams for genetics and biochem, so now I have a week or so to semi-relax before I really have to kick things into gear. I bring this up because it’s the culprit behind one of my biggest blogging woes: staying consistent. Ideally, I would like to be posting around five days a week with at least two of them being recipes. Has that been happening? Not even close. I have a bad habit of getting posts up at around 11:30 at night on the days I do blog, and by that time, I’m exhausted and not really in the mood to write. More often than I care to admit, I end up just calling it quits and going to bed.
This is something I’m really hoping to work on. My goal is to have posts written up at least a day before I hit the publish button. In the land of rainbows and unicorns I’d have them prepared a week in advance, but that just ain’t gonna happen. A girl can dream, no?
I bring this up as a semi explanation-turned-apology to why I haven’t been very active on AOME and as a bad segway into talking about the actual recipe itself. I’m basically saying, “sorry I’ve neglected you…” then shoving a huge blown-up photo of yummy fried rice in your face to distract you. Diabolical, simply diabolical.
Did it work? 😉
But seriously, don’t you just want to face-plant into this bowl? Fried rice is one of my biggest comfort foods and one of those universally-loved meals. I don’t think I’ve ever heard of someone not liking it, and with good reason! It’s warm, filling, salty, and just generally shove-it-all-in-your-face good. Kyle made this recipe and brought over a HUGE batch for us to eat for lunch. Since I live in a house filled with girls, there was obviously a small feeding frenzy and, within 3 minutes of trying some, two of them were inspired to make some of their own to have. As my friend Taylor puts it, “This is the kind of food you eat with a spoon so you can shovel it into your mouth faster.”
The fact that fried rice isn’t all that healthy for you is one of the banes of my existence. Most restaurants and fast food chains use copious amounts of oil and saturated fat, so eating out is more of a treat for me. This recipe combines health and flavor by using much less oil, extra broccoli, and lean chicken. While I’m not a big fan of brown rice in this dish since the soy sauce and nutty-ness don’t mesh that well, it’s certainly a swap you can make if you’d like!
On your mark, get set, EAT!
mmmm I love fried rice and love how you healthified it too!~ Where is the shrimp though 😉
Love fried rice! Minus the fact that, like you said, it usually contains tons of saturated fat and sodium. Not this though! Oh and don’t even apologize about your hiatus… you might be the busiest blogger I know. We all understand AND we always come back for the recipes no matter when you post
Xoxoxo
Love this lightened-up version of fried rice! And no worries at all about not being able to post as often as you’d like– blogging has to fall to the wayside when it comes to school! You have your priorities in order
I don’t even remember the last time I had fried rice! It’s been a LONG time since most have meat in them!
YAY! I’ve been missing your posts girl! I’ve actually only ever had fried rice once in my life, but it was one of the best meals of my life – it came served IN a pineapple!
YUM! Have you ever been to Somethings Fishy on lower State St? They have THE BEST fried rice I’ve ever had. You should definitely try it out.
I was wondering where you ran off to! But I totally hear ya on the consistency bit. If it wasn’t for ToL and Link Love being kind of mandatory for me, I’d take way more days off than I currently do. Blogging is amazing, but a lot of work at the same time. And oooomigosh fried rice is one of my favourite things in the world. And I’m loving that you used sesame oil — such a perfect flavour!
Tell me about consistency probz. I try not to worry too much about it since I only blog for fun and not professionally! I made fried rice once and it was deeelish. I never quite understood what makes it “fried”, though! Loving this and I think it would be great with tofu too