There’s nothing wrong with that, but, for me, it feels like a letdown. I prefer to anticipate dinner as a treat at the end of the day. I look forward to eating it with my husband as we catch up. And for that reason, I try to keep those bare-bones days to a minimum.
And it is why I’m always on the lookout for things like this Bacon and Egg Fried Rice that a colleague shared with me, saying, “I thought of you as soon as I saw this one.”
The recipe is from “The Dinner Plan” by Caroline Campion and Kathy Brennan (Abrams, 2017). The cookbook features 135 recipes designated as make-ahead, staggered, one-dish, extra-fast and pantry. This one hits all of those marks.
This recipe was like a little tap on the shoulder: Hey, remember me?
The dish takes liberties with familiar fried rice ingredients, but when I’m