How do you feel about Szechuan? Yes, that crazily named Asian spice that is almost as hard to say as it to spell (seriously, I had to look it up like 3 times before typing it). However, as much as I don’t like typing the word necessarily, I do really enjoy eating it. Especially a spicy Asian Szechuan stir fry with yummy brown rice and tasty veggies. Each bite gets coated in sweet spicy yumminess. Sounds good, no?
Before I share today’s recipe with you, let me tell you about my workout! I woke up extra early again this morning to squeeze in a workout before work. Imagine my delight when I saw the sun was finally shining! Woo!!! It has been cloudy and/or raining for entirely too long. I was beginning to think it was never going to get nice out. However, when I stepped outside with Jack for our run, I had to huddle up in my jacket because it was cold! Ah! I am so ready for sunny, hot, weather already. Is that too much to ask for the middle of May? Oh well,sun is better than rain and our jog felt great!
After running with Jack I came inside to complete another Insanity workout. Again, I only had time for about half of the workout in the morning (month 2 DVDs are an hour long) and I was planning to do the other half after work, however I didn’t get home until 7:30 and was pooped. I am so glad I worked out early today! It makes my evenings so much more enjoyable! If you haven’t tried this schedule yet you totally should!
Ok so enough about my workout; let’s talk about that Szechuan! As I mentioned, I got home from work late and was too tired to put together a whole dinner. I decided that what I really needed was an easy-to-assemble big warm bowl of Asian food. Oooh yeah. I love me some Asian food!
Now, as you’ve seen from my Thai Turkey Burgers, I normally like to make Asian sauces myself using any combination of soy sauce, sesame oil, rice wine vinegar, siracha sauce, ketchup (yes, I said ketchup), orange juice, ginger, and brown sugar. Any combination of these whisked together with some cornstarch will make a pretty tasty Asian sauce, but tonight I was lazy and got some help from some store-bought sauce from Harris Teeter. I’m all for making shortcuts when you’re tired. Plus the sauce is extra spicy and I just had to add it to my rice and veggies as they cooked. It couldn’t be easier! Here’s how it all came together.
First I dumped rice and water in a pot and brought it to a boil. Then I added some curry powder to flavor the rice and give it a nice color.
When the rice started boiling I turned the heat down to low and covered the rice, as usual. While the rice came together, I quickly chopped some veggies for the stir fry. You can use any veggies you like, but I only had carrots, broccoli, and onions on hand (guess I need to go grocery shopping huh?)
Once the veggies were chopped I added them to a large skillet coated with a tiny bit of vegetable oil. Normally I would have sprayed the skillet with nonstick spray, but since it was a stir fry I figured it needed a bit of oil. I put the carrots in first, since they take the longest to cook, then added in the broccoli and onions. I let it all cook until the veggies were tender.
Once the veggies were done, I added the curried rice to the pan and mixed everything together. At this point it was time for the Szechuan!
This particular brand of stir fry sauce is pretty thick, so I didn’t need to add too much to flavor this dish. These sauces are available in most grocery stores and I’ve always had good luck with them. They add so much flavor on those nights when you just don’t want to make your own sauce.
Then I poured my rice and veggies into a bowl and dug in!
Nom nom nom nom….oh excuse me
If that’s not comfort in a bowl then I don’t know what is!
Curried Rice & Veggie Bowl
- 1/3 cup dry brown rice
- 2/3 cup water
- 1 tsp. curry powder
- 6 baby carrots (or 1 large carrot), chopped
- 1/2 head broccoli florets
- 1/2 small onion, chopped
- 1 tbsp. spicy Szechuan sauce (store-bought or homemade)
- Add brown rice, water, and curry to a pot and bring to a boil. Lower heat and cover, cooking about 25 minutes.
- Chop veggies into bite-size pieces and set aside.
- Heat a large skillet on medium-high heat and coat the pan with 1 tbsp. vegetable oil.
- Add veggies and cook until tender, about 6-7 minutes.
- Add curried rice to skillet and mix in with veggies. Pour in Szechuan sauce and stir to combine.
So what do you guys think? What are you’re thoughts on Asian food? I personally would much rather enjoy the flavors at home where I can control the portion size and seasonings. I also really like making sauces myself, but sometimes I am too lazy! Does this ever happen to you? Where you know how to make something from scratch but choose not to? I know I’m guilty!