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1 thick hamsteak 1 1/2 cups brown rice 2 1/2 cups water 1/4 cup Panda Express Orange Sauce 1/2 can pineapple chunks 1/2 bag frozen peas and carrots |
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I had the hamsteak left over from Christmas and needed to do something with it. So I petit-diced it and seared it in the bottom of my pan until it started browning. I deglazed the bottom of the pan with the light syrup from the can of pineapples. I put some of the water in the Panda Express bottle, put the cap back on and shook it to thin out what was remaining. (If you have more than a quarter cup of PEOS in the bottle, you can just measure out what you need.) Then I added it, the rest of the water and the rice to the pan and brought it all to a boil. I lowered the heat to a simmer and set a timer for five minutes before it was supposed to be ready. Why? Because if you add the frozen veggies and boil them for fifty minutes with the rice they lose all integrity. So I added them with the 1/2 can pineapple chunks when everything was almost done and gave them five minutes to steam before turning off the heat and calling it dinner. Serve with soy sauce to taste.
(You may also through careful observation notice that this recipe leaves me with a half can of pineapples unused and a half bag of peas and carrots unaccounted for. Somehow, living with my wife for thrity years give or take, this never seems to be an issue.)
