China Grove

Friday night I picked up Chinese take out because its too hot to cook and I was tired from working all day AND teaching yoga after work. One challenge we have is finding some place that has flavor, since the Midwestern palate is quite bland. I love spicy Szechuan food, which is hard to come by in Sioux Falls.
We found one restaurant that offers flavor, a generous portion & reasonable price with Royal Palace. The owners are from Philadelphia, so we have that communality. I didn't have a SD cell phone # until fairly recently so when I'd call with my 609 area code, she would start cooking our order.
To say that we are creatures of habit would be an understatement. The Big Man always gets General chicken, no vegetables and I get tofu & broccoli in garlic sauce. we usually get a vegetable spring roll (me) & egg roll (him). Sometimes we get either egg drop or hot & sour soup (not this time of the year!) to round out the meal..
In addition to eating out, I like to cook Chinese food at home. Many years ago I took a Chinese cooking class series at the Williams Sonoma in Princeton Market Fair, and it was a great foundation. One of our favorite meals at home is fried rice.

3 c cooked rice (I use brown rice)
1 c diced scallions
3 carrots, shredded
1 egg lightly beaten
1/2 c soy sauce
1/2 c vegetable broth
2 c diced napa cabbage
1 tsp sesame oil
1 tsp coconut oil
1/2 c cashews or peanuts

Melt the coconut oil over medium heat. Add carrots & cabbage, sauté until soft. Add vegetable broth and rice. Continue cooking until liquid is absorbed. Add soy sauce. Mix well. Move rice mixture to one side & add egg, stirring constantly & incorporate it into rice. Remove from heat once egg is thoroughly cooked. Sprinkle with sesame oil and nuts. Serve immediately.