Fried Rice During Flu Season

Amy Surdam, FNP

“Flu season is here and its here with a vengeance.”


February, 2019

General health
Food Health


First, I want to take a second to thank our amazing patients. We have the most understanding and kindest patients in the world and it is truly an honor that you trust your care in our Stitches team.

Second, there are not enough thank yous in the world for our staff who must feel like they are going to war every day during this time of the year. We have the best team. Each and every one of them genuinely care about each and every patient and gives it everything they have.

Third, I want to share an easy dinner recipe with you. Why? Because I want you to have a few tips for healthy eating even after you work all day!

Granted, today was a short day in that our clinic was only open from 9-4, but we saw just as many patients as a normal 11 hours day. Some of our patients were very sick and we also had several injuries and procedures. So it wasn’t necessarily an “easy” day or even a “typical” day, because actually, those days don’t exist in acute and urgent care. But one thing it was, it was a great day. Great in that I was able to don my black scrubs and take care of many of Cheyenne’s awesome people. Great in that I was there with our wonderful team. And even greater because my husband also donned on his black scrubs and we worked side by side at the clinic, something we rarely get to do anymore.

After we came home, we took our dog Marley for a long walk, then I made what turned out to be a fabulous and easy dinner.

With a little Ed Sheeran playing in the background, I dug through my fridge and found some cooked chicken, cooked faro, and a few raw carrots. Gold mine! This New York Times No Recipe Recipe is easy and about “getting it close” instead of making it perfect. Not having to be perfect after a busy day of work is such a relief! You can adapt this recipe to be anything you want. This is what I did:

  1. Heat olive oil in a skillet and brown cooked meat (I did chicken) or skip this step to go with a vegan option.
  2. Remove meat, sauté garlic, onion, ginger. I didn’t have onion so I didn’t add that.
  3. Add vegetables and sauté. I added diced carrots, celery, frozen cauliflower and butternut squash that had been riced, and then mushrooms. Then add meat back in.
  4. Make a well in the center, add two eggs (again skip if you are vegan), scramble and cook.
  5. Mix everything together, add 3:1 soy sauce to sesame oil. I didn’t have sesame oil so I did hoisin sauce.
  6. Add cooked grain. I had faro. You could do brown rice, noodles, legumes, or skip this step altogether. Yum!