Being a lover of Chinese food and growing up on my mom’s cooking, the glowing purple and green of Panda Express both frightens and annoys me. Since when has that enormous panda become the hallmark of Chinese cuisine? Also, why is ‘eating Chinese food’ synonymous with ‘take-out’? 

Although the idea of cooking a cuisine so foreign may be intimidating, there are many recipes that are simple to make at home, are more nutritious and less fattening, and can taste eons better than the food coming out of that folded green and purple paper box. 

A great basic food that –gasp—yes even Panda Express serves, is fried rice. Everyone loves fried rice, it’s the combination of everything we hold dear: carbs and those carbs being fried. And since you are making your own now...

leave the carrots out if you can’t stand them. If you love mushrooms, put them in. If you’re vegetarian, put in some cubes of tofu. You’re the one eating it, right?

Ideally, one would use a rice maker in making the rice. But, this is college and who really has room for a rice maker? Any type of rice will do, hell, Uncle Ben’s ready rice that is steamed in a bag will suffice. The key though, is to leave the rice in the fridge overnight. They probably don’t do this at Panda, but maybe this is why my mom’s fried rice tastes far superior. So, if you make salmon and steamed rice for dinner one night, make some (or lots) of extra rice for the next day.

A word on the vegetables: although fresh veggies are great, who has time (or the space) to cut corn off the cob, shuck peas, and dice carrots? Buy frozen bags of the mixed vegetables and your life will be so…much…simpler. However, I have included measurements for each type of veggie if you’re using fresh produce.

CHECK OUT CATHY'S RECIPE IN THE RECIPE BLOG!