It’s Grillin’ Time!
Frank & I didn’t have a barbecue last summer (our apartment complex didn’t allow them), but now that we’re in a house we have one, and I am in love with it. As much as I love cooking, I rarely venture out to the grill. This is going to change this summer. Our house gets freezing from our air conditioning, but I still don’t like using the oven too much during the summer months. Why heat up the house when I can be outside in the sunshine making dinner?
Frank started Bar review last week & was pretty much locked in our office all day & night last night. This meant I was on my own for making dinner. Normally he would do the grilling while I prepared everything else in the house. I am not gonna lie - I was semi afraid of turning on the barbecue. I don’t know why. He showed me how, and then I got busy. I didn’t do anything fancy. I grilled up some chicken with our favorite teriyaki sauce (Soy Vay!), but made the grill super hot so that the outside would get those awesome grill marks & caramelize quickly. The chicken was so good.
I made a quick brown fried rice to go with it. The recipe is below. How pretty does this chicken look? I’m excited to try all sorts of new things on the barbecue this summer. Grilled sweet potatoes are on the menu for this weekend.
What are your favorite things to throw on the grill?
Brown Fried Rice
Servings: 4 Points Plus: 7
Ingredients:
- 3 cups cooked brown rice
- 2 TB sesame oil (I use dark)
- 2 tsp ground ginger
- 2 tsp minced garlic
- 1/4 cup low sodium soy sauce
- 1/2 cup diced carrots (I use frozen)
- 1 small onion, chopped
- 1 egg, lightly beaten
Directions:
1) In a wok or pan, heat the sesame oil over medium heat & saute the chopped onion & carrots until soft. Add the ginger & garlic & saute a few minutes. When the vegetables are soft, push to the side, add the egg & scramble. Break up the egg & mix with the vegetables.
2) Add the rice & soy sauce. Stir fry until all of the ingredients are combined. Turn the heat up to high & let the bottom of the rice get slightly crispy. Toss, repeat once. This gives you a few crispy pieces throughout the rice. Serve immediately!
*Note: I like to add peas & diced baby corn to the fried rice also. This is standard for most recipes. I left them out of this recipe because Frank doesn’t eat them. Adding them adds 1 points plus to the serving.
