I have two confessions to make. One, I like fried rice from Chinese take out / delivery joints. And I ate said fried rice last night instead of cooking. But that’s because I didn’t get to the gym until 9pm and home until after 11. So I ordered. This was faintly exciting as I have not had fried rice in over a year and a half, yet at the same time I was kinda loathe to get it. Whatever.
The other is corn. I like canned corn. I prefer it to frozen which I think has a chewy and odd texture that is not like any fresh corn. I used canned corn in this because fresh corn is not in season.
This is pretty fast and easy and perfect in the summer. It’s a good way to make use of Thai basil if you have it growing, which I did over the summer when I first made this. I stuck with regular basil today.
And tonight I am making Stuffed mushrooms and roasted brussel sprouts. I skipped the balsamic that was in my plan, but used the zucchini and onions I cut the other day. Also got rid of some feta that was hanging out.
ZOMG! This is such a plating/ picture fail and it is soooooo effing good. Sad. This is going on rotation. Don’t skip the Sundried tomatoes. Srsly!
I haven’t made this in a while and to be honest, I should have gone to the gym today but decided to be all futzy cooking instead.
This was one of the first Jamie Oliver recipes I tried and it is great because it has a ton of flavor but has very little fat. You can make the sauce ahead like on a weekend and put this together in a snap after work. I also should just rename this blog Cooking Jamie Oliver`s Stuff, or JO Fangirl. It was not on my on deck, but I had the asparagus and zucchini on hand and here it is.