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cynthia lair - feeding the young athlete

8/28/12
Dear Cynthia and The Cookus Gang:
Just made the Mediterranean Quinoa Salad again, first time this summer-- it continues to utterly amaze and delight! My mom loved it! My four yr old and 18 month old loved it! Happy and healthy dinner was had by all. Thank you so much!
Jen

8/27/12
Hi, I wanted to let you know that I just did the Danskin Triathlon (my first such event), and I took Lime Boost in my water bottles. It was great.
Jami

7/29/12
I printed this a year ago, but finally got around to trying it (Gays Mini Pot Roast). I was afraid of all the steps and thought my 8 quart le Creuset pan would be too big. I took the plunge and boy am I ever glad I did!! This was amazing!!! I used dried herbs since that's what I had and it still turned out amazing. I used fingerling potatoes cut up and I used a few extra parsnips. It was soooo good!! I think you are the best Cynthia!!!! You give me SUCH confidence in the kitchen. I am almost 40 and finally gaining some self esteem in the kitchen - THANKS TO YOU!!!
Rebekah

7/23/12
This is simply delicious. (Bourbon BBQ Shrimp) Words overheard at dinner tonight from my hubby and two kids in regard to this dish: stellar, amazing, the best shrimp, and soooo good. Thanks for another winner recipe! (Oh, and I served this cornbread; it was a great match.)
Hillary

6/14/12
Cookus Interruptus - you guys are a hilarious team! You really pulled out all the stops to give Ms. Selengut a warm welcome. I love what you guys do x
Tui

6/13/12
That was killer. (Hoppin' John) Made with andouille sausage, cheesy corn grits and braised bok choy and kale from the garden. Everyone loved it, and my 3 year old cleaned her plate, much to my delight! Did wish I had a nice blob of sour cream, though...
Stephanie

3/8/12
Chinese Vegetable Fried Brown Rice:
WOW - I want that for breakfast, too! (I am talking about the stir fry people!)One of the funniest interruptions yet! Have to share this one with my mom...
Heather

1/5/12
Firstly, this looks delicious and amazing and I can't wait to try it. (Chicken and Kabocha with Chocolate Enchilada Sauce). Secondly, Matt completely cracks me up in this. Cynthia makes a great foil to his craziness. Well-done!
Kymberlee

12/11/11
My 2 year old daughter and I watched this video before making our own. We went into the kitchen, popped the Mochica into the oven, and next thing I know she is stretching on the ground with her feet in the air. Then, biting into the finished product she says, 'come here little sizzler!'. I was in fits laughing. Thanks for great recipes and great fun.
Stephanie

11/29/11
So, I've said it before and I'll say it again...my 5-year old daughter LOVES this soup. Tonight she had 2 bowls full with olive tapenade on top. And when I was packing up the little bit that was leftover, she asked that I save it for her to eat tomorrow, The recipes says this serves 6-8, but in our family it barely feeds 4. We can't get enough of it.
Anna

10/25/11
you guys are silly but it helped me to keep watching.
Rob

1/25/12
I find that everything here "speaks" to my instincts. Everything I see here just feels intuitive to me. Maybe it's because we're in the same camp, or maybe also because the "loose pattern" of philosophies you've woven together here fits so well for so many of us. Thank you!
Jennifer

9/18/11
As a newbie to whole foods and anything that isn't meat and potatoes...your recipes and fun way that you give lessons really are making the transition to healthy eating easy. Thank you so much!
Raquel

7/17/11

you guys are BRILLIANT with your videos. The entertainment value opens up the floodgates of people who want to watch and (inadvertently) learn from you about the wonders of whole foods. I use them in our kids' cooking classes all the time. Lots of laughs and learning! "Who doesn't like applesauce? I'll tell you who, freaks and crazy people!" We love Jane!"

Marirose

5/19/11

My 2 year old LOVES this soup (Yaki Soba). She scoops the broth with her little spoon and picks up every last bit of tofu, bok choy, and mushroom with unbridled enthusiasm. I love your recipes and best of all my family does too! Thank you!

Heidi Denis

5/5/11
Keep up the great show! LOL...my kids watched 5 episodes today... my oldest loves Jane and keeps watching to see if she's going to get together with what's-his-name and my boys couldn't stop laughing at Darrell and they all want to know why they can't see Captin J.
Tomena Reed

3/19/11
I made this soup tonight and it was, by far, the best homemade soup we have ever had. 3 generations ate together, even my 5 and 2 year olds! Thank you from the bottom of our empty soup bowls!
Taylor Hope

I've been consistently cooking your meals for over a month, now, and I love all the recipes I've made. Even my husband loves them, which is amazing because, in the past, he's usually complained when I made 'healthy meals', calling them 'a snack'. Thanks for making it so enjoyable to eat healthy!
Erin Fields-Johnson

2/11/11
This is my 3rd recipe this week since Saturday night-it's only Monday! I'm hooked on your site. such great food and love the videos. Thanks to all!!!
Josie

1/13/11
Wow, what an amazing site. I made your fish tacos for dinner last night and my 13 yo commented on how good they were. In fact she said, Mom everything you've made from Cookus Interruptus has been good! Yes, delicious and easy!! Thank you so much
Ruby Cacchione

12/29/10
while watching this video (Be Bop Breakfast) my 7yr old daughter was totally perplexed that you would eat cooked greens for breakfast. (we do green smoothies, but my kids are pretty skeptical about other usage of greens) But after watching it through she asked if we could try it tomorrow! I think we are going to watch a few more videos!
Annie Moore

12/15/10
Pacific NW Magazine loves Cookus! Read the story by superfabulous Greg Atkinson.

10/29/10
Rosemary Red Soup: I make this soup for my birthday every year. It was the soup that got me to reconsider beets after hating them since birth. Now I love them, as long as they're fresh!
Anne

10/14/10
For my birthday last week, my friend helped me make the apple pie with butter crust. We couldn't stop congratulating our pie while we were eating it. It was delicious...and we had no hesitation about serving our daughter nice hefty slices. Thank you, Cynthia Lair. Your recipes make my life better every day.
Anna

10/8/10
I've been cooking from your website for the last few weeks, and every single recipe I've tried has turned out Incredible. Thank you so much for doing something like this! The videos make it very simple for a visual learner. I look forward to any new recipes you post :)
Susan

9/21/10
I just have to say, once again, how much I love your website. I've been a huge fan of the cookbook for years and the website makes it fresh. True story: my kids (5 and 2) and I will sit and watch your videos. My son, the 5 year old, loves them!
Hillary Mizia

9/10/10
Where have I been? I just now came across your site. I have never enjoyed looking at recipes as much as yours and had such a laugh plus great info. and learned something. You are ALL a kick. Thank you for being here, keep up the great work and info. There is nothing out here like you, what a joy. Must say, I watch you everyday. Thanks
val greene

"My 4-year-old son referred to it as 'the phenomenal noodle salad' and kept offering additional helpings to everyone at the table! I will definitely be making this again. :-)"
-Lindsey Parks
(see Asian Noodle Salad)

"Cooking for my family had become a chore. I was basically in a rut until I came across your site via the OCA. I have actually began enjoying cooking again. My kids are now even trying simple recipes on their own. I feel such a sense of satisfaction knowing I am preparing food that's nourishing and delicious. I have learned so much. Thank you, thank you :)"
-Kaylla

"I must tell you what an inspiration your blog and videos have been to me....and my kids. We love watching you and learning great tips."
-Laurene

Townsend Letter raves about Cynthia's book and Cookus Interruptus in October 09 issue!

Danny Jensen at Take Part loves Cookus Interruptus. Read about it!

"This has to be the best cooking show EVER!!! Besides being so funny, they make this type of cooking seem so approachable. Kudos on doing a great job!!!!"
-Cheryl

"I have been cooking more. I made some really good fried tofu, delicious soba noodles, Bok Choy (from the collard greens vid), Blanched red cabbage, fried rice, some thing else I can't remember, and almost every day for breakfast I eat either quinoa or steel cut oats. Not only that my knowledge on food has increased 10 fold. All thanks to you. xo"
-Joel

"Can I just say that your videos make me laugh my butt off? Is that ok? Did I mention I am totally by myself when I do this? Loooove you guys!"
sunbronzedbabe

"Besides providing amazing how-to recipes on whole, organic foods, you weave a gentle little funny-family story-line throughout that always leaves me wanting more. I forward your site to friends with the spoiler, "pssst, bet you can't watch just one!" There's just nothing like your program anywhere!"
Lynne Lillie

"What a really well conceived, and nicely organized website. Being gut-bustingly funny is an added bonus. Nice job, Fam."
Steven Lee

"I've been cooking uninterrupted for the past 3 days and I'm loving it. I watch the videos with my toddler then we cook our family meal together. It's lovely:) Thank you guys for a great book &website."
Yasmine

"Clean, easy to use, and informative, the videos get to the point, and on the plate, in 4 to 8 minutes..." Read the whole glowing blog post!
Maggie Dutton, Seattle Weekly

"Your steel cut oats recipe did change my life!"
Julie

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Printable version

Chinese Vegetable Fried Brown Rice

Open your mind to a better breakfast. Sweet breakfasts don't suit everybody. Many of us prefer a savory start to the day. With cooked brown rice on hand preparation is only few minutes. This dish works as a one-dish lunch or dinner too.

From Feeding the Young Athlete (by Cynthia Lair; Readers to Eaters, 2012)

4 cups cooked brown rice
2 or 3 eggs
1 carrot, diced into ¼" pieces
½ cup peas
2 tablespoons high-heat vegetable oil
1 teaspoon toasted sesame oil
½ teaspoon salt
Freshly ground black pepper
2 tablespoons tamari (soy sauce)
2 green onions, sliced
Hot pepper sesame oil (optional)

Using cooked brown rice that is a day or two old is best. The drier texture works well. Brown rice can simmered or cooked in a rice cooker (watch here).

Break open eggs into a small bowl and whisk with a fork.
Prepare carrot and measure out peas
Heat a wok or a large skillet to medium high. Add about 2 teaspoons of oil and use a heat-proof spatula to evenly coat the bottom of the pan.
Add eggs. Once the bottom begins to set fold the egg in on itself, scooping up from the bottom of the pan several times, until it is softly cooked. Put the cooked eggs on a small plate. Using two knives, cut into very small pieces. Set aside.
Remove any food pieces from the work. Turn the heat up a little higher. Add two more teaspoons of oil. Then add diced carrot and peas. Keep them moving and stir-fry until carrot is tender. Remove and set aside.
Add the remaining oil and sesame oil of choice to wok. Add in the brown rice a little at a time, stirring constantly. If you like a crisp edge on your rice, turn the heat up and let it cook for a minute or two before flipping.
Once the rice has been thoroughly heated add the cooked egg pieces, cooked carrots and peas, salt and pepper and mix as all continues to cook. Add tamari and scallion and stir again several times. Serve immediately. Dragon types like to top rice with several drops of hot pepper oil.

Preparation time: 7-10 minutes
Makes 4 servings

Copyright 2011, C. Lair, Original recipe

CLICK HERE

14 Comments:

Loren Kaplan
Wow, how funny, I just made this last night! I used napa cabbage and peas (no carrots). I do the egg method the way my mom always did (I think it's from Joy of Cooking). It's really easy. You cook the veggies and rice, and then when they are just about ready, you scoot them around the edge of the pan so there is a big hole in the center. You put the (scrambled) eggs in the center area, and cook until they are starting to firm up. Then you just mix everything together. Works like a charm!
February 29, 2012, 9:22 pm

Gary H.
That looks pretty yummy. And easy, lol. I like easy! (I think its Steves younger brother who came to visit on a break from college, where hes in his sixth year of study to become a dog walker/tree farmer.)
February 29, 2012, 9:57 pm

kyndale pease
my hearts a thumpin' :)
February 29, 2012, 10:31 pm

Maddie R.
Oh my gosh, I love the interruptions, and so far this is my favorite one!Maybe the guy is the husband's friend? Also, I was wondering what he was drinking,I bet even he doesn't know!
March 1, 2012, 5:13 pm

Susanna Yazzie
Wow, who knew that stir frying could be so hot! I want to cook in your kitchen! Please, please. I'll be really good....
March 1, 2012, 6:12 pm

Susan M.
I am hoping he's the genie conjured up by cooking this dish 'cause I am making it tonight! Swweeet!
March 1, 2012, 7:58 pm

Sara Walker
omg...Cynthia, you rock! I laughed so hard, out loud this morning. It might just be my favorite;) Thank you. It was so sweet. Now, I will try this one this weekend! btw...great apron
March 2, 2012, 11:28 am

Anne Welsbacher
OH dear! We will find out, right? I'm thinking Grandpa is involved somehow... oh, yeah, the recipe looks great too. :-) That egg thing - bet that's a better way to do my pad thai than how I do it too...
March 2, 2012, 12:16 pm

Callie West
My kind of breakfast! PLEASE TELL ME what is that excellent spatula you used for this - w/green silicone? so is it suitable for high temp. wokking? And your favorite wok size? and favorite manufacturer for carbon steel woks? Thanks!!!
March 4, 2012, 5:43 pm

Cynthia Lair
Callie, Glad you like it! I will copy and paste hot links to the products you mentioned within the recipe. Look for the word wok and spatula in RED! Be sure to season the wok - see our how to season a cast iron skillet video because it is the same procedure. Happy stir fry!
March 4, 2012, 6:12 pm

nina bean
so funny ! ty...( i did think it would have been to funny if he grabbed your eggs and started to eat them.)
March 5, 2012, 2:53 am

Marlee Richter
My kids (who are not brown rice lovers) have been gobbling this up for breakfast the past two mornings and saving enough so they could take it in their lunch! They love to watch your videos. We are on pins and needles about your mystery man, although my husband is extremely concerned that there's an unknown man in your house at all! (and I was admiring your fancy spatula, too...)
March 6, 2012, 10:05 am

Heather Weinert
WOW - I want that for breakfast, too! (I am talking about the stir fry people!)One of the funniest interruptions yet! Have to share this one with my mom...
March 8, 2012, 1:53 pm

Christine DeSavino
HI-LARIOUS!!! And the recipe looks easy and delicious too! ;)
November 25, 2012, 4:24 pm