Sometimes I’m concerned that I’m not cut out to be a doctor. No, it’s not that I’m afraid I’ll never know enough. It’s not the long work hours. It’s not even the lack of sleep (although I do feel bad for the people who have to deal with me when I’m suffering from sleep deprivation induced grumpiness). Honestly, it’s the lack of eating that concerns me the most. I mean most of the doctors I work with seem to survive on little more than coffee and Lornadoons. Maybe they’re like camels and have a secret food storage hump. Maybe I’ll develop one of those on the day of graduation… I highly doubt it, but I’ll keep my fingers crossed.
With all that being said (and the fact that I don’t honestly expect to become a camel), I’ve been trying to come up with easy meals that are not only quick to prepare but also quick to eat (and don’t leave you with a stomachache when you inhale your lunch in 1 minute flat). When I originally made this recipe I wasn’t thinking about whether or not this would be a good “hospital lunch”. All I knew was I had some old rice that needed to be used up and this dish looked pretty enticing. I was pleasantly surprised when the dish took very little time to prepare. I was even more excited when I began eating my lunch the next day and realized how tasty it was. It wasn’t until 3 hours later that I realized just how awesome this dish is. Just to preface, I have a very temperamental stomach and I can almost guarantee that if I eat something quickly, I will develop stomach cramps. This lunch, however, left me with no stomachache! Success! I guess the only thing that would make this meal better is if I could attach it to my side and feed on it throughout the day…Well here’s to hoping for development of a food hump over the next year!
(Adapted from Oh She Glows)
What you need:
- 4 cups of cooked brown or basmati rice (or about 2-3 cups uncooked rice)
- 1 tbs olive oil
- 1 medium sweet onion, chopped
- 2 garlic cloves, minced
- 2 green onions, chopped
- 1 can black bean, drained and rinsed
- 3 tbs soy sauce (preferably Tamari)
- 1 cup frozen peas
- 1 cup frozen corn
- 2 carrots, grated
- ½ tsp ground cumin
- ½ tsp coriander
- ½ tsp red pepper flakes
- ½ tsp oregano
- ½ tsp mustard seeds
What you need to do:
- Cook your rice (or if you’re a rice fiend like me, grab the leftover rice out of the fridge).
- In a (very) large skillet, heat your olive oil and sauté the chopped onion on medium heat until it begins to soften.
- Add the garlic, green onion and spices and sauté on low heat for a few minutes (be careful not to burn the spices and onions).
- Add the soy sauce and black beans and stir well. Heat for about 5 minutes on medium heat.
- Add the frozen peas, corn and grated carrots and stir well. Continue cooking for 5 minutes on low heat.
- Stir in the cooked rice.
- Serve and enjoy!
