One thing that has surprised me since I’ve cut meat out of my diet is how much I’m not eating eggs. I really like eggs, so I figured I’d be eating more of them now, since they’re sort of like a superfood. [actually, aren't they a superfood? No, they're just the "incredible, edible egg"]

One of my new favorite things is to make a bunch of extra rice whenever we cook rice. Then I can use the leftovers to make fried rice, which is super-delicious and a good use of eggs [oh THERE'S the connection!]. Plus, it’s another one of those things you can just throw in whatever is in the fridge [I'm beginning to notice a trend ...]

fried rice with leftover cooked broccoli, onion, yellow bell pepper, mushroom and peas

Plus, it’s SO easy. Just sweat your onions (green, red, yellow, white, whatever you have) in like 2 tsp of butter or vegetable oil (or sesame oil if you have it). Then gradually add your chopped vegetables in order of how long they need to cook. These went: onion, mushroom, pepper, peas, broccoli. Then add your rice and break up all the chunks. If you think ahead better than I do, it’s a good idea to take the leftover rice out of the fridge like an hour or so before so it’s not too cold. Then add one egg and keep cooking until the egg looks like it’s all scrambled. Lastly, flavor it up with soy sauce, garlic salt, s&p, onion powder, whatever you have around that sounds tasty.

Note: One thing I’ve learned with making this dish is to be careful not to use too much oil. It doesn’t need it, plus it messes up the texture of the egg/rice. You really only need it to cook up the veggies.