That is how many photos I looked through because apparently MarathonFoto.com had difficulties identifying runners.
Yup! That’s right. I looked through 24,901 photos and I am fairly confident I found all of my pictures. Take a gander yourself! Can you tell that I had a blast?? 🙂
Dopey Challenge, here I come! I know someone wants to partake with me!!
Happiest. Half-Marathoner. Ever.
Running Tip: A weak lower back can put strain on your hamstrings. Crunches often help.
“The real battle is won in the mind. It’s won by guys who understand their areas of weakness, who sit and think about it, plotting and planning to improve.” -Mark Luttrell, Lone Survivor
As some of you know from an older post, I am a fan of Fried Rice. I decided to try a new take on the recipe. You definitely can’t go wrong with fried rice, but I definitely prefer the more classic version.
Mushroom Fried Brown Rice
– 4 tablespoons olive oil
– 16 ounces sliced mushrooms
– 3 garlic cloves, minced
– 1/2 teaspoon freshly grated ginger
– 2 large eggs, lightly beaten
– 1 1/2 cups cooked + cooled brown rice (I used day old rice)
– 2 1/2 tablespoons low sodium soy sauce
– 1 tablespoon toasted sesame oil
– 2 teaspoons toasted sesame seeds
– Heat a large skillet or wok over medium heat and add 1 tablespoon of olive oil. Add in the mushrooms and toss to coat, then cook, stirring occasionally until soft, about 5 to 6 minutes.
– Stir in the garlic and ginger and cook for another minute. Remove the mushrooms from the skillet and place them (and any juice) in a bowl.
– Increase the heat to medium and add 1/2 tablespoon olive oil. Add the beaten egg and cook, using a spatula the entire time to stir and break the egg into pieces. Remove it from the skillet and set it aside in a bowl.
– Add the remaining olive oil to the skillet and increase the heat to high. Add in the rice and stir well to coat. Spread it into one layer and cook until it’s toasted and golden, about 1 to 2 minutes, then flip it and do the same one or two more times.
– Stir in the soy sauce and sesame oil. Add the mushrooms (and a little of the juice if desired) back into the rice along with the eggs. Stir well to coat.
– Stir in the sesame seeds, reduce the heat to low and cook until everything is warm and has come together. Taste and season additionally if needed – this will depend on your soy sauce. Serve immediately.
Adapted from How Sweet It Is