Chicken, Cabbage, & Cashew Stir Fried Rice

Do you really need me to tell you how to make a simple stir fried rice dish I made for dinner one weeknight?

But what the heck - I'll tell you anyway. After all, as my professional recipe development, food and travel writing, and photography obligations grow (I am neither complaining nor humble-bragging - I unabashedly love it!), I find that I have less and less time to make complicated dishes just for fun. Which is what this blog is supposed to be - fun.

And so I present you with this simple, flavorful, quick - and yes, fun - dish. After all, homemade food doesn't have to be fussy or complicated or time consuming to be worth sharing, right? And who knows - maybe you'll find this particular combination of flavors novel, or inspiring, or just worth a try. At the very least, it's pretty, and that counts for something in my book.

You'll need: day old white rice, onion, garlic, shredded chicken, carrots, red cabbage, Napa cabbage, cashews, and some sliced green onion. I leave it to your discretion to determine how much of these things to use. Get everything chopped and ready to go. Have some whisked eggs standing by as well.

In a wok or deep skillet, saute the onions in some peanut oil. Add everything except the rice and green onions  and cook until hot but still crunchy. Set aside. Add the rice, along with some soy sauce, rice vinegar, sesame oil, and white pepper, to taste. When the rice is warm, add all the veggies and chicken back in and season with the soy sauce, rice vinegar, and sesame oil as needed. Meanwhile, get a non stick skillet good and hot, and make scrambled eggs. Chop the eggs up and fold into the fried rice. Serve topped with green onion and if you like, a healthy squirt of Sriracha.

Easy peasy.