A Delicious School Night Dinner
August 22, 2013
Friends, I currently have two dilemmas in my life. #1 school starts in less than two weeks. #2 I am currently swimming in zucchini.
School starting in two weeks makes me sad. I love having my kids home during the summer and I really enjoy the more laid back schedule. We are trying to implement the “school time schedule" this week, but it isn’t going so well. After a couple of months of eating dinners late, staying up until the sun is more than set, and just kind of flying by the seats of our pants, the school schedule adjustment is going to be brutal. Brutal, I tell ya!
My zucchini troubles are typical this time of year. I go a little overboard at the farmers market, or the neighborhood veggie stand, and then I remember that I’ve kind of taken a little cooking hiatus over the summer and have all this zucchini to use up and nothing planned to take care of it.
The good news is my two dilemmas can be somewhat solved together. In an attempt to get “school time ready" I am back to planning our menus for the week. I know very well I can’t go into the crazy schedule of the school year without some kind of plan in place. So, I sat down to make my first menu plan since May and guess what I made sure to implement in just about every meal somehow… zucchini!
This Bacon Fried Rice recipe is one of my all time favorite recipes. It’s simple, full of great tasting veggies, and has OSCAR MAYER Bacon in it to make it even more amazing. It’s a great back to school night dinner (you can use leftover rice and scrambled eggs if you have them, to make it even easier!). I usually put cubed up Chicken Thighs with my fried rice, but I love how bacon completely changes it to a whole new, delicious meal.
Bacon Fried Rice
3 cups water
2 cups instant rice (brown or white)
3 Tbsp. vegetable oil, divided
1 small yellow onion, chopped
1 small zucchini, coarsely chopped
¼ cup petite baby carrots (if you use bigger carrots, just peel and dice)
2 Tbsp. minced garlic
½ tsp. red pepper flakes
3 Tbsp. soy sauce
1 cup frozen peas
12 slices fully cooked OSCAR MAYER Bacon, cut into bite sized pieces
BRING water to a boil in a medium saucepan. Stir in rice.
COVER and reduce heat to low and simmer for 20 minutes.
HEAT 2 Tablespoons vegetable oil in a large skillet over medium heat. Add onions, zucchini, petite baby carrots and red pepper flakes. Cook for 3-5 minutes, stirring occasionally, until vegetables become tender. Add minced garlic and cook for an additional minute. Add cooked rice, soy sauce and bacon to the skillet. Cook for 1 minute. Add frozen peas and cook for an additional minute.
SCRAPE fried rice mixture to the side of the pan and add 1 Tablespoon of vegetable oil to the empty space in the pan. Heat the oil for 1 minute.
ADD the two eggs to the oil and allow to cook through, scrambling as they cook. Once the eggs are cooked, remove from heat and stir the entire fried mixture together. Serve and enjoy!
For more recipes and ideas, visit my blog at dineanddish.net.