Lately I’ve been trying to cut down on my expenses.  And after I looked at my spending and habits, the most costly and reoccurring expense is going out to eat.  So to change this, I’ve decided to try and make some of my favorite restaurant meals at home.  One of my favorite go-to’s is East Village Asian Diner Monk Pots.  This isn’t an exact replication, but my take on the concept.  I was overwhelmingly surprised with how freaking tasty this was.  As a result, I’ve ended up eating this 6 nights in the past 2 weeks.


DIY Monk Pot

1-2 bags frozen rice
1 zucchini, sliced into matchsticks
1 package sliced baby bella mushrooms
1 package shredded carrots
1 large can garbanzo beans, rinsed
1 bag baby spinach
3-4 eggs
Olive oil
Equipment: cast iron skillet and wok-sized pan

  1. Cook the rice according to instructions (totally cheating using frozen rice. Option to cook rice like a normal person).
  2. Place the cast iron skillet over medium heat and heat the olive oil.  Add cooked rice and let it sit and crisp.
  3.  In the meantime, separately, place the wok-sized pan over medium heat and heat olive oil.  Add zucchini and mushrooms and cook until al dente.
  4. Add shredded carrots and garbanzo beans.  Cook until it warms and softens.  Finally stir in the spinach and cook for one more minute.
  5. Towards the end, in a separate pan, cook an egg over easy.  Cook 1 egg per serving.

If you’re eating alone, this will last you 3-4 nights.  I ususally serve myself 1 cup of rice and 1 heaping cup of veggies, topped with 1 egg.  Season with salt and pepper to taste, a little soy sauce and some sweet chili sauce!

This is super simple, delicious and filling.  If you try it out, let me know what you think!




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