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15 April 2008 @ 10:08 pm
I'm a busy student. Between work, writing, and free time, I occasionally forget to cook. If it gets too late and I haven't cooked dinner, I'll sometimes opt for expensive and generally unhealthy before-bed delivery, because I'm feeling too tired and unmotivated to turn on the stove.

Tonight was one of those nights. I work the opening shift on Wednesdays, so I have to turn in pretty early on Tuesdays - but it was 9:30 before I realized I was both 1) hungry and 2) in need of a shower. So I told my girlfriend I'd be right back and headed for the bathroom to cleanse my smelly self, and on the way there took a single thin-sliced pork chop from the freezer. I had no idea what I was going to do with it, but I reasoned that if I took it out of the freezer, I'd have to cook it somehow for dinner. Mind you, I didn't really know what I was going to do with it yet.

Inspiration struck mid hair-washing.

A pork ramen omelet (or pork romlet) is both filling and more nutritious than my delivery fallback, which usually consists of a sandwich made of chicken fingers and processed cheese. I also managed to both shower and cook dinner between 9:37pm and 10:07pm - exactly thirty minutes. I also used a total of four dishes for the entire meal.

This is what you'll need:
Thin cut of pork
1 pack ramen, any flavor/brand
2 eggs

Chili powder
Garlic powder or pre-diced/mashed garlic in a jar
Vegetable oil

Medium frying pan
Microwave-safe bowl

Smash up the noodles in the ramen packet so they're nice and small, then dump them in your microwave safe bowl. Fill the bowl with water until the ramen is submerged (or you can push the floating bits down and completely cover them; ramen floats, and not all of it will stay under, but most of it should). Microwave this for about five minutes, or until the noodles are soft. Do not add the seasoning packet! Remove it and set it aside for future cooking adventures - you will not need it for this recipe.
While the ramen is microwaving, slice the pork chop into small cubes, about half an inch square. They don't have to be exact, but the smaller they are the faster they'll cook, and the better they'll integrate with the rest of the ingredients later. Pour about a tablespoon and a half of vegetable oil into the pan, or enough to thoroughly coat the pan bottom, and heat the oil up over medium heat. Dump in the pork cubes and distribute evenly in the pan. Sprinkle a pinch each of your salt, pepper, chili powder, and garlic over them; there should be a liberal amount covering all the cubes. A quarter to half a teaspoon should do. Cook the pork until all of it is cooked all the way through, but be careful not to burn it - don't be afraid to add a little more oil if you have to.
By now, your ramen should be done microwaving. If it isn't, take the pork off the heat until it is to avoid setting your fire alarm off. When the ramen is done, take it out and drain all the water from the bowl, and add the noodles in with the pork cubes. Mix them until the ramen is evenly coated in the oil from the pan bottom. While heating the whole thing over medium heat, crack your eggs one at a time and add them in. Make sure to scramble the yolk with the end of the spatula as soon as you drop the egg in, or you'll get weird white lumps.
Mix and fold and scramble the pork, eggs, and noodles together until the egg is fully cooked (the consistency of regular scrambled eggs) and the whole thing begins to resemble a weird stringy omelet.
Serve it up in the bowl you originally microwaved the ramen in. Add salt and pepper as desired.

The entire recipe took me about fifteen minutes. The result may not look beautiful, but it's hearty, cheap, and tasty.

Serves: One
Cost: 1.50$
Difficulty: Easy
Ingredient Complexity: Easy/Intermediate
Variations: Add veggies for more vitamins (broccoli, carrots, onions, peppers, corn, etc); use different types of meat or tofu, but be sure to chop it up fine for quick and even cooking. Try pasta sauce for a bit more flavor.
Poison Peril: Tatianahotaustinnights on April 16th, 2008 05:20 am (UTC)
Another cheap/easy recipe I like is homemade Hamburger Helper.

Take ground meat - doesn't matter what kind - and brown it in a skillet.
Add seasonings as desired.
For every 1/2 lbs of meat, use 1/2 cup of rice.
Once meat is brow, add rice.
Add 1 can of Rotel tomatoes and chilis - add 1 can of water if you use 1 full cup of rice.
Cover and let cook till rice is done.

Ta-da! <3