i hear lots of people say they don't have time to cook.
during the week, the meals i make consist of:
1) a starch (mostly rice and sometimes noodles)
2) a protein (eggs, tofu, fish and once a week chicken or pork)
3) a veggie (and lots of it)
invest in a rice cooker. cheap ones are around $14. as soon as your start cooking, start the rice cooker and it'll be hot & ready by the time dinner is done.
salt + pepper + a saute pan is all you need for veggies & proteins. save the foo foo cooking with more prep work for weekends. also use the same pan! saute the protein, set aside to rest, add a little more oil and pop in your veggies.
sometimes i'll even skip the starch, pile a plate full of sauteed veggies and top with a protein. grab a few different veggies and proteins on your weekly grocery run, work out the rest during the week. does that make sense?
now i know this dish is probably NOTHING you'd imagine yourself making, but it is one thing for sure...quick. and. easy. all you need is eggs & pickled mustard greens on hand (which lasts for goodness knows how long in the fridge).
mustard greens + eggs
1 packaged pickled mustard greens (found at asian market)
5 organic eggs
pinch of white pepper
grapeseed or canola oil
1 minced garlic clove
dashes of fish sauce
1) take mustard greens out of package, rinse under cold water for 1 min and squeeze out as much liquid from greens as possible.
2) slice greens fairly thin (but nothing perfect)
3) whisk eggs, add a couple dashes of fish sauce and a pinch of white pepper
4) preheat skillet on med-high heat, add some grapeseed oil then garlic. saute 30 sec.
5) add mustard greens & saute for 5 mins. move greens to edge of pan to make a ring.
6) add 1 T oil to center of pan and pour in eggs. let eggs cook for 1 min, then with a spatula, gently push eggs back in forth in center to form scrambled eggs. once eggs in center are mostly cooked bring in mustard greens from the edges & mix together.
7) immediately turn off heat because eggs will continue to cook. serve with rice!