I feel like I can’t stop using pesto in everything, lately.
This asparagus may be the only recent physical proof, but trust me, I’ve been adding it everywhere I can possibly think to. And now I’ve really done it. I’ve trashed up fried rice. I think this weird pesto obsession is coming from a longing for summer…basil always makes me think of summer, and sun, and the beach, and a refreshing pool with a tropical drink…
BUT ANYWAYS… This is so good, though, and way too easy. All you really need is some leftover rice, whatever veggies you happen to have lying around, and some prepared pesto. I topped it with an egg because I have a freakish obsession with oozy egg yolk, but it would be so incredible with chicken, or even tofu for an easy vegan substitution. Actually, steak would be good too…and maybe fish…what I’m saying is, this dish is incredibly adaptable and will be awesome no matter what you put in it.
I’m not joking when I say this took my 10 minutes from start to finish, and I even used frozen edamame. Monday night dinner anyone?
I like to drown my serving in sriracha because I like to drown everything in sriracha. I’m pretty sure there is very little in this world that doesn’t benefit from that spicy chili sauce. I was about to say that probably not ice cream, but now I’m thinking I need to make a sriracha ice cream (seriously)… Talk me out of it? Or don’t, because the more I think about it, the more I’m convinced it could be the best idea, ever.