Tomato & Chard Egg Scramble... and an Apology

The original plan was to saute chard and eat it side-by-side with scrambled eggs, but somehow this delicious thing happened:

A Savory Stir-Fry Shared Between Friends

This one's for you, Jan!

Ingredients:

• Brown rice
• Water
• Coconut Milk (canned)
• Butter
• Onions (chopped)
• Celery (chopped)
• Bell peppers (cut to bite-size)
• Canola oil, if needed
• Shrimp (I used frozen, rinsed and drained)
• Sriracha sauce
• Cilantro (chopped)

For the Rice:

1. Scoop uncooked brown rice into a pot, then add enough cold water to cover about 1 inch beyond the level of rice at the bottom of the pot.
2. Bring to a boil over high heat, then cover the pot and turn the heat down to simmer for 20 min.
3. Add some coconut milk, cover the pot again, and simmer for another 10 minutes or until the liquid has absorbed/evaporated.
4. Fluff the rice.

For the Stir-Fry:

1. While waiting for the water in the rice pot to boil, melt butter in a large skillet or wok over high heat.  Add onions and stir until golden.
2. Add celery and bell peppers.  Stir just until cooked through.
3. I added a little canola oil because the veggies weren't as "saucy" as I wanted.
4. Add shrimp and saute just until they turn opaque.
5. Drizzle sriracha to taste.
6. Add cilantro and stir.

Serve the stir-fry over the rice.  Season with salt and pepper to taste.

Leftover Veggie Toss

Here's what went into the frying pan for today's easy Saturday saute.  This was a delicious complement to my slice of wheat toast and fried egg.