I am constantly struggling with the question of what to make for dinner. So when I read about Jenny Rosenstrach’s new book, DINNER: THE PLAYBOOK, chronicling her family adventure—cooking thirty new dishes in a single month . . . that would also satisfy the palates of growing children—I was impressed.
And, when I read her recipe for a Crispy Rice Omelet, I was hooked. She had me at eggs for dinner!
TIME: 15 minutes
— 1 tablespoon canola oil
— 2 tablespoons minced scallions (white and light green parts only) or onions
— ½ teaspoon peeled, minced fresh ginger
— 1 small garlic clove, minced
— shake of red pepper flakes, or to taste
— 1½ cups leftover rice, preferably sticky Chinese takeout
— 4 eggs
— 2 teaspoons low-sodium soy sauce, plus more for serving
— 1 cup frozen peas, or to taste
— Preheat the broiler.
— Add the canola oil to a 10-inch cast-iron or nonstick skillet set over medium heat. Add the scallions, ginger, garlic, and red pepper flakes and cook for about 1 minute until everything is soft and fragrant.
— Add the rice and spread it out in one layer, raising the heat a bit. Don’t stir for about a minute so the rice gets nice and crispy. Stir again and wait another minute. Meanwhile, in a medium bowl whisk together the eggs and soy sauce and add the peas. Reduce the heat to medium-low and pour the egg mixture over the fried rice, tipping the pan so the egg distributes itself evenly over the rice.
— Cook until the underside is crispy, 4 to 5 minutes. Transfer to the broiler and broil for 3 minutes, or until the egg looks golden and bubbly on top. Serve with a drizzle of soy sauce.
Halved Avocado with Vinaigrette, Tomatoes with Feta and Balsamic
Stuck in a rut? Ready to reboot dinner? Whether you’ve never turned on a stove or you’re just starved for inspiration, DINNER: THE PLAYBOOK is your secret weapon.
“Mixes ‘You can do this’ inspiration, practical planning, and easy recipes [with] hard-earned wisdom for getting a kid-pleasing meal on the table, night after night.” —Redbook
“This is the most sensible advice on cooking for kids I’ve ever seen: no gimmicks, no tricks, just practical advice for working parents.” —Ruth Reichl