6 steps for a chef inspired stir-fry
Everyone always asks “does he cook at home”? Now that Brad is home for dinner the answer is undoubtedly YES! Of course he does, cooking utterly intimidates me and I’m terrible at it. That being said I decided my new year’s resolution would be to cook once a week. I figured with a chef in the house how much can really go wrong right? So here’s my first stab…a chef-inspired stir-fry.
So, first thing’s first, we have some extra rotisserie chicken in the fridge, some Italian sausage and heaps of veggies from Brad’s cooking earlier in the week. I also have some Uncle Ben’s microwavable wild rice in the pantry. Do not be fooled, I did not look around my kitchen at these ingredients and think “I’ll make a stir-fry”…It was 100% Brad’s suggestion and it sounded like something I could tackle.
Y’all, this was stupid easy.
1. Remove sausage from casing and throw in the pan. Let it brown a little. . Add some EVOO. (Chef says: the sausage cooking gives some fat to the mix)
2. Onions chopped small and thrown in pan next. (Chef says onions take longer to cook so add them first)
3. Next: Everything else. We had garlic (2 cloves), green and red peppers, celery, cauliflower, and a frozen bag of peas, but you could put ANY veggies in here.
4. This was all of the uncooked stuff, once that all looked like it was cooked enough to not be raw we threw in the cooked stuff – enter Uncle Ben’s microwave rice and the leftover rotisserie chicken.
5. Add some flavor: Salt, tiny bit of sesame oil, and some stir-fry sauce from Rouses.
6. Finally - the fancy part. Once it’s all mixed together and ready to serve, make a circle in the middle and crack an egg or two. Let it cook sunny side up until the yolk is cooked then stir it in.
Ta Da! I just made stir fry.
What I love about this is how simple it was and that literally any protein or veggie could be substituted depending on what you have in the house.