So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.
So my lunch for the week: Rice Cakes with Pork and Vegetables
First the rice cakes. I used the oval sliced rice cakes. These keep really well in the freezer so you'll always find some in my kitchen. Before I stir fry them, I like to par cook them in boiling water. But just slightly until they float. If you overcook them, they'll be too mushy and sticky. Then drain and rinse well. The rinsing washes some of the sticky starches out which allows for better stir frying. I used a non-stick pan and a bit of oil to cook the rice cakes. Then I add two different soy sauces: dark and light. The rice cakes take on the color really well.