I rarely make a really Chinese dish – I grew up around fusion Chinese-Middle Eastern cooking and have taken that to be my usual. After college, I began to incorporate French and Italian (after my study abroad in France, on the border of Italy…) and then I started to like Korean and Thai food….and so, you can predict.
This week, I was dumbfounded to discover that unlike what usually happens when I open up the fridge, the ingredients did not dance off of their shelves and onto the counter willingly. I could not figure out what I wanted to eat, nor what food needed to be eaten, pronto.
So…I went ultra basic. But it was a winner! Yes.
- brown rice, cooked ahead
- ground white pepper. liberally.
- lite soy sauce
- one small, yellow onion
- scallion, finely sliced
- a chicken breast with rib meat, cooked ahead and in pieces
- sweet yellow corn
- two beaten eggs
- a little olive oil
- a few cherry tomatoes, de-skinned and chopped