So Simple It’s Silly is a series of incredibly easy sweet and savory recipes. Minimal ingredients, great short cuts and not at all time-consuming.

Today is a good day, in fact it’s down right amazing. Not only did I get to spend most of the day with my super cute niece, I also took the plunge and bought myself a domain! As you can see, there is no more FatGirlEuphoria, I’ve newly titled the blog Refugee Kitchen and am in the process of switching over emails and other account names. Changing the name wasn’t too hard of a decision, although I loved the FGE name and identity, I was getting found through random searches like:

cute fat girl eats cake
fat asian girls
cute fat asian girls
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Now I take it as a compliment that anyone would consider me cute! I was also taken back at how many of these searches landed on my blog on a daily basis, I can only assume fat girl fetishes are at an all time high!? I wonder what they thought when they reached my cooking blog, that I’d really love to know!

The name Refugee Kitchen comes from the tiny fact that I AM A REFUGEE. I’ve learned to cook and balance my Cambodian traditional roots with my Californian tastes and upbringing. My mother has taught me the flavors and textures of Cambodia and I tend to use that as the root of my cooking. Balancing the two has always been a delicate act, but I seem to be trucking along. April is a big month for Cambodians, it all centers around our New Years which takes place this year on the 14th, 15th and 16th. I’m excited to launch my newly named site with a month long celebration of Cambodian recipes! Yes, I will post nothing but Khmer goodies for the entire month of April, it’ll be a big task for me as I cook depending on my mood and cravings. I can’t wait to tap my Mother for more recipes and requests for dishes she only makes on special occasions.

I can’t believe it’s the last week of March, I feel like this year is really flying by. I wonder if I would’ve noticed it as much if I weren’t blogging on a regular basis and aware of the date. I don’t work a normal 9-5 anymore, so my days have a tendency to blend together depending on my current projects. I’ve cooked lots of quick meals lately, mostly due to my time constraints and that I’m always starving by the time I consider even cooking. How horrible for my body, I know!

I love fried rice, but I always hate how greasy they can be, I suppose this fried rice really isn’t “fried” more like it was tossed with the ingredients. One of the first things I learned to make from scratch besides perfectly steamed Jasmine rice was fried rice, throwing together miscellaneous leftovers and drown it all in soy sauce was my go to meal after school. It wasn’t until I left college that I truly learned how to make a fried rice that was good enough for various potlucks and gatherings with friends. I make mine pretty healthy these days with tons of veggies and very little oil, I’ve also fallen into a love affair with Brown Jasmine Rice, which is both nutty and subtly fragrant at the same time.

It took a little under 15 mins to put this yummy-ness together when you already have rice and left over bbq pork on hand. If you don’t like bbq pork or meat in general, omit it and you have an awesome vegetarian treat. Ready? Let’s go!

INGREDIENTS:
4 cups Cooked Brown Rice or White
2 tbsp Ginger, minced
4 Garlic Cloves, minced
2 Scallions, sliced with white and greens separated
2 cups Frozen Mixed Veggies, I used Trader Joe’s Organic Foursome
1 cup Frozen Shelled Edamame or Petite Peas
1 cup BBQ Pork, diced
2 tbsp Thick Soy Sauce
2 tbsp Oyster Sauce
1 tsp Sugar
3 tbsp Chili Garlic Sauce, optional or to taste
1 cup Cabbage, shredded
4 Eggs, lightly scrambled
2 tbsp Oil, divided
Soy Sauce, to taste
Black Pepper, to taste

METHOD:
1. Over medium heat, lightly scramble eggs in 1 tbsp oil. Remove from pan and set aside. Ok, confession, I completely forgot to do this in the beginning and ended up doing it later. Shhhhhh! I was hungry and forgot!

2. Add remaining oil to pot, pan, skillet or wok, whatever you like to cook in. On medium high heat, saute ginger, garlic and scallion whites until fragrant, 1-2 mins, don’t burn the garlic!

3. Add frozen veggies, saute another 1-2 mins to take the chill off.

4. Add thick soy sauce, oyster sauce, sugar, chili garlic sauce and black pepper to taste. Thick soy sauce is more for color than flavor. If you’ve never used it before, buy a bottle, it’s awesome!

5. Add bbq pork and continue to saute another 2-3 mins until everything is warmed through.

6. Add rice and shredded cabbage. Toss lightly, add black pepper and soy sauce to taste. Cook until rice is warmed through and cabbage slightly wilted. 4-5 mins.

7. Turn off heat, top with scallion greens and eggs (yea, it was at this point I realized I forgot the eggs, Oh me!) and in my case, petite peas because I love them and I wanted more veggies! Give a few final tosses and serve your incredibly easy meal to your happy family for dinner. Feel amazing that they’re getting something that’s both tasty and good for you. Yayy!!

WEEK 13 of 52… CHECK!
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