Brown Rice Salad and Fried Rice Hybrid

John's away for several days, so the frig is mine. Today it contained:

• Washed salad greens
• a little left over grilled NY steak
• a little chunk of tofu
• a dozen eggs
  
• some veggies - a few celery stalks, a carrot stick, a clump of broccoli, green onions, a few mushrooms.
• some cooked rice.
  
• a nice organic apple.
  
• no wine

Step 1) Pull a bottle of wine from the secret "John's away and there's no wine in the house" stash cleverly hidden in my underwear drawer, and start it chilling. (Perrin Reserve Cotes du Rhone, blanc)

Step 2) Set the table, and put the washed greens on the plate. Dress them lightly with olive oil and Sherry vinegar, salt and pepper.

Step 3) Slice up the apple, and arrange decoratively on a little plate.

Step 4) Slice the veggies, steak, cut the tofu into small chunks, and scramble an egg with just a bit of water.

Step 5) Heat a frying pan over high heat with a bit of butter. When bubbling and beginning to brown, pour in the egg, swirl, and fold it together with a fork to cook it through. Remove from the pan to a little plate.

Step 6) Add a tablespoon of peanut oil to the pan (which should be clean, BTW. If not, use a paper towel to clear the remnants of egg) and swirl until hot. Add the celery, carrots, and mushrooms. Toss to coat with oil and cook for about 30 seconds. Add the broccoli. Toss to coat and cook for 30 seconds. Add the steak. Toss etc. Sprinkle with light soy sauce and a splash of dry Sherry. Add the tofu. Toss and cook for 30 seconds, to warm through. Add the rice, and perhaps a bit more wine or soy if it seems to be sticking.

Step 7) Spoon the fried rice over the dressed lettuce, and sit down to eat. The combination of the tangy salad dressing with the slight salt of the soy is just great.

We used to use Fried Rice as an option for a quick, use whatever is in the frig meal when every one was hungry in a hurry. And the Brown Rice Salad is always a favorite. This combination works well.