Have you ever noticed that you can’t buy a small amount of carrots? Even baby carrots come in bags of 100 or so. It’s annoying, because usually a recipe only calls for a single carrot, and sometimes you can buy a single carrot, but usually you can’t and so to make one small pot of chicken stock you buy a pound of carrots and then you have all these carrots and it’s carrot madness!
Some people really like carrots. I don’t really like them very much, so when I have an excess I like to think of ways I can make them tastier or just hide them from myself in whatever I’m cooking.
A friend of mine made honey glazed carrots for Thanksgiving this past year and they were so good! I found myself thinking…hey, maybe I do like carrots. I don’t. But, if I like these then you can bet that they’re good. The recipe is simple and easy (and sugar free.)
1 lb carrots (peeled and chopped regular carrots or you can just use baby carrots)
2 tbsp butter
3 tbsp honey
1 tbsp fresh lemon juice
Salt and fresh ground pepper
My photos are a little funky because I’m using my new Camera+ iPhone app and don’t really know how to exercise its full potential yet.
Okay, so, first prepare a large pot of boiling water with salt. When the water reaches a rolling boil, add in your carrots and let them boil for about 6 minutes or until they’re tender. Then you drain the carrots and add them back to the pot with the heat still on about medium. Mix in the butter, honey and lemon juice. Stir and cook the carrots for another 5 minutes. Then add fresh ground black pepper and serve. How easy was that? It makes about 4 servings and if you’re doing Weight Watchers each serving is 3 points. Enjoy! And enjoy this weird picture of what may be carrots.
Hokay, so this batch of rice I made turned out kind of gushy and unimpressive because today I was cooking without:
But I have made this dish so many times with great success that I feel confident in sharing the recipe with you. Do you trust me? Well, you probably shouldn’t.
3 cups white, long grain rice, cooked and refrigerated for at least 24 hours (this is important!!!)
1 cup diced carrots
1 cup frozen peas (canned peas are too mushy)
3 cloves of garlic
1/4 cup soy sauce (Kikkoman, it’s the only choice!)
3 tbls vegetable oil
- “I’ll stir fry you in my WOK” – The Beastie Boys and Me
So first you want your carrots, your peas, your garlic and your oil all cozy together in the wok. Turn the heat on medium-high and cook for about five minutes to defrost the peas and soften the carrots. Next add your at least one day old rice. If the rice isn’t kind of old, you end up with the clumpy mess that I did. This was my first mistake. I lacked patience and therefore instead of making the fried rice tomorrow after my rice had a chance to age I made it tonight. Seems like there should be some kind of Chinese proverb about this…
- soy sauce commercial break.
After you add the rice add your soy sauce and turn the heat up high. I like it if the rice even gets a little toasted, it adds a really yummy flavor. Stir frequently. After about five more minutes add your eggs. This is why it’s important to cook in a wok where there is a lot of surface area. Try to make your eggs come into contact with the surface of the wok more than with the rice, if that makes sense. You want your eggs to cook kind of separately and then incorporate them in. You can actually cook them completely separately if you want and fry them in a different pan. Whatever you want. Just like always. Here’s a picture of me doing the opposite of what I have advised you to do:
- “Do as I say, not as I do.” – Drunk parents and Me
Hey you’re almost done. Actually, if your eggs are cooked, then you are done! This recipe is cool because it can easily become unvegetarian-ized by simply adding a meat element when you cook the carrots and peas. I recommend shrimp. Then it would be “Shrimple Non-Vegetarian Fried Rice.” Get it?