On Tuesday John and I along with our son and grandkids are taking an intergenerational roadtrip! We are heading up the North Coast to commune with redwoods, Paul Bunyan, small Victorian towns, and the spectacular coastline. So we are in eat-down mode to try to finish off our perishable vegetables before we leave.
Our fried rice consists of brown rice and a piece of jalapeño from our Chana dal meal, leftover broccoli from steak night, mushrooms from who-knows-what, and usual staples like carrots, celery, onions, ginger, and garlic. There is also a scrambled egg and some leftover Chinese take-out. This dinner can be vegan, vegetarian, or omnivore depending on what you have at hand.