I returned from Panama last weekend empty-handed – no prize money and no points on the world rankings list. Then, after the race, I left Panama City at 9:30 pm on a redeye that landed at JFK at 2:30 a.m. By the time I navigated customs and the slush-covered streets of NYC, I wasn’t back to my apartment until after 4 a.m. I fell asleep until 10 a.m. and when I woke up, my body was sore from head to toe from dehydration.
At that moment, I decided, enough with the punishment, it was time to put the race behind me and focus on the season ahead. But first, I had to do was take care of my completely depleted body. Did I mention I was sore everywhere even though I only ran/jogged 5 miles?
From my experience, the best way to get the body back on track after one of these super hard races to eat a few big, comforting meals, drink a lot of coconut water…and maybe have a few extra scoops of ice cream.
So that afternoon, I made a batch of egg fried rice, one of my favorite comfort foods, and then hit up Shake Shack for dessert.
Because I’d like to eat this meal more frequently than only after hard races, I decided to come up with a healthy Fried Rice that can be eaten as an everyday meal. I cut back on the oil and toned down some of the seasonings from the original recipe (from one of Amy’s babysitters) to make it a meal that can be eaten between workouts. For dinner, it can be spiced up with garlic or hot sauce or other foods that aren't exactly pre-workout friendly.
A week removed from the race, my body is feeling strong and the only memories I have of Panama are good ones of the fun times spent with family!
Athlete Food Egg Fried Rice
About 4 servings
2 cups cooked brown long-grain rice
1 teaspoon olive oil
1/4 of a small onion, chopped
1 carrot, grated using a box grater
1/2 cup frozen corn
1/2 cup shelled edamame
2 teaspoons soy sauce (I use this gluten-free soy sauce)
salt & pepper
1 teaspoon toasted sesame seeds
In a small bowl, whisk the eggs until blended, as if you were going to make scrambled eggs, and season with salt and pepper. Add the onions and set aside.
Add olive oil to a large frying pan and then scramble the eggs. When the eggs are almost cooked, but not fully scrambled, add the carrots, corn and edamame. Continue cooking 1-2 minutes.
Add the cooked rice to pan and cook another 2-3 minutes until warmed through. Season with soy sauce.
Top with toasted sesame seeds and, if eating after workouts, serve with hot sauce.
-make the rice in a rice cooker
-grate the carrot (using a box grater or buy pre-grated carrots)
-chop the onion
Note: You can also add other vegetables, like red or green peppers, or experiment with whatever you have on hand.