We have the best Japanese take-out place just down the street from our house.
Seriously. So good. So good, in fact, that any time I tell the Tall Boy I’m too busy
looking up stuff on Pinterest to cook dinner, he suggests picking this up instead. Which was all fine and good, until I saw the copious amounts of butter they mixed in when sautéing the vegetables for my meal. Hey, we all know I’m not opposed to butter, but I like to keep it under (semi) control when I can.
Most of the time, we do prepare our meals at home. Not only is it more economical, but I like being able to control the ingredients that go into our meals–especially with a young child who I’m trying to raise to make good food choices. Never mind the fact that I fed him a cupcake, a mini-cherry pie and hot chocolate over the weekend, okay (not all at the same time, promise)?
In my own defense, he took one bite of each, said, “Yum” and then, “I’m done.” And next: “Mama, I think we should go do Zumba.”
How is this kid related to me?
The Tall Boy loves this version of take-out fried rice, and he is typically not much of a rice eater. We always use brown rice for all of our meals, but if you’re not a brown rice fan, go ahead and sub for white. Although you might be surprised–with all of the veggies and flavors in this dish, you may not miss the white rice at all!
Play around with your veggies, too. The ones I listed below are the ones I typically use, but if I have other stuff on hand that I need to use up, I’ll throw that in as well. I usually make this as a side dish, but you could easily turn this into your main course by adding some leftover chicken or beef, or by quickly sautéing some shrimp or adding scrambled egg.
What’s your favorite take-out?
Ingredients Instructions adapted from Our Best Bites
adapted from Our Best Bites