If there’s one thing I’ve always wanted to do is create a bunch of recipes for one person because A LOT of the time, I eat alone. And it’s not sad, it’s actually glorious! I make dinner, I pour myself a glass of wine or beer, or in this case, a La Croix over ice, put a trashy TV show on and eat. It’s super chill!
Cooking for one isn’t always easy. I’m not a big leftovers person so I don’t really care to eat the same thing the next day for lunch.
Over the next few days, I’ll be sharing some of my favorite, super easy, go-to dinzez (dinzes?) for one. The first one couldn’t be simpler. It’s full of flavor thanks to the soy sauce and mirin (Japanese cooking wine), ginger, lime and lots of garlic.
If you don’t have access to enoki mushrooms, feel free to substitute them with creminis or oysters or even button mushrooms would be fine. I found mine at an Asian supermarket for about a dollar for a bunch. If you’re only seeing them at your gourmet super market for $6, I say go with creminis. That’s highway robbery!
I served mine over brown rice but if you’re staying away from it for whatever reason, you could always do cauliflower rice!
And like all things, this is so awesome with a fried egg on top.
- 1 teaspoon olive oil
- 1/4 cup brown rice
- 1/2 cup water
- 1 teaspoon mirin
- 2 teaspoons sesame oil or olive oil
- 3 leaves of swiss chard, leaves removed from the stems and stems chopped
- 3 green onions, trimmed and sliced
- 2 cloves of garlic, minced
- 1/2 teaspoon freshly grated ginger
- 1/2 fresno or jalapeño pepper, thinly sliced
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon mirin
- 1 bunch of enoki mushrooms (feel free to substitute)
- 2 teaspoons seasme seeds
- 1/4 lime
- 1 large egg
- In a medium pot, set over medium heat, add a teaspoon of olive oil, swirling it around to coat the bottom. Pour in the rice, along with the water, salt and the mirin. Bring to a simmer and then immediately turn the heat to low and cover slightly. Cook the rice for about 10 to 12 minutes, until the water is completely evaporated.
- To a medium sauté pan, set over medium heat, heat the sesame oil. When hot, add the swiss chard stems and green onions; cook until slightly softened, about 2 minutes. Mix in the minced garlic, grated ginger, red chile pepper and cook for an additional minute, until the garlic is fragrant—it should start to smell awesome. Pour in the soy sauce, mirin, swiss chard leaves, mushrooms and sesame seeds; give it a good mix and cook for an additional minute or two until the vegetables have softened. Squeeze in the lime juice, turn the heat down to low and cover.
- In a small saute pan, fry up an egg or two. Serve stir-fry on brown rice and top with the fried egg.
Swiss chard works in this dish, though other greens would be awesome, too. Think savoy or napa cabbage, baby bok choy, mustard greens and even kale.
If you don’t have low-sodium soy sauce, just regular, I’d suggest bringing down the soy sauce to 1/2 tablespoon.