This is one of those happy accident recipes that has found itself in heavy rotation in our kitchen. It began with a solitary weekend at home while my husband was away on a scuba diving trip. All I wanted to do after weeks of traveling was to stay home in my pj’s and have a Netflix marathon. It’s a lightened up, protein packed version of my favorite comfort food with a healthy dose of veggies to replace most of the rice found in your standard fried rice recipes. I like mine on the spicy side but feel free to adjust the heat level to whatever strikes your fancy.
You may notice this recipe is for one serving but it can easily be doubled or quadrupled if you have a large enough wok or skillet. And although the list of ingredients may seem long, none are exotic and all are readily available at most markets.
Every year I challenge myself with finding new ways to use all the oranges we have at our disposal. In fact, I have a secret Pinterest board dedicated solely for this purpose. I’ve saved all kinds of things; cakes, breads, glazes, salads, donuts, infused oils, cleaning products, holiday decorations …you name it, I’ve pinned it. I’m not sure I’ll ever attempt making all of them but they’re there as inspiration should the mood strike. With oranges being in season during the winter months, I figure those cold lazy days could be made useful by making a few things.
What better way to beat the winter doldrums than to immerse yourself in a beautiful book devoted solely to Citrus! My dear friend Victoria Pearson has filled it’s pages with stunning images and well known food stylist and recipe developer Valerie Aikman-Smith provided mouth watering recipes you’ll want to have on repeat in your kitchen. They offered to share a few recipes with us here and give away a copy of their new book – signed by Victoria Pearson.