Healthy Chicken Fried Rice

I follow Chef Marcus Samuelsson on Twitter and he tweeted this recipe for a healthy chicken fried rice.  The end product is really really good, but I think the stir fry times are off and unless you have a really really large wok or skillet it's difficult to stir fry it all together.
Next time I will stir fry the peppers and snow peas for 5 minutes, remove from them from the wok, follow with chicken, cabbage and peas, for an addtional 3-5 minutes, remove from wok and then I will stir fry the rice alone for a minute or so then I will add everything back into the wok along with final ingredients and finish it off that way.
I would also recommend using chicken thighs instead of chicken breast because it will retain it's moisture and will add more flavor.  Also, not sure what the author meant by long green peppers, so I used a poblano and several jalapenos, and for the extra fine green beans I used snow peas that I julienned. This recipe is definitely a much healthier version of many of the fried rice recipes that I've tried and it really tastes delicious.  Definitely Good Eats.

Grilled Pork Chops With Pesto & Pasta with Veggies

When you have the charcoal grill going it's such a shame to waste the heat. So the other nite after I grilled the steaks, I just couldn't waste the hot coals, so I grilled up some pork chops, potatoes, smallwoods and corn. Tonight we had the pork chops topped with a dollop of fresh pesto with farfalle pasta and sauted veggies. I started by chopping up some garlic, zucchini, yellow squash, green pepper and sweet onion and sliced some mushrooms and sauted them in EVOO until the shrooms were a golden brown. While my veggies cooked, I made some pesto from basil in my garden. My recipe is simple- I roast about 1/3 C pine nuts in a 375 degree oven until they are light golden brown. This takes between 7-10 minutes. I take 3 cloves garlic, 3 C of basil packed in the measuring cup, and I blend in the food processor. I then add the pine nuts and drizzle 1/4-1/3 C EVOO into the processor as its still blending. I don't add salt because the cheese supplies plently. You are looking for a smooth creamy texture. I remove the mixture and place in a medium bowl and I fold in 1/4 C of freshly grated Parmigiana Reggiano. You want the cheese to be finely grated. That's it!  I drained the cooked pasta and added it to the pan with he veggies along with  1/4 C chopped basil and mixed it in.  I served the pasta with the grated Parmigiana Reggiano and a sprinkle of red pepper flakes. Check it out-yummy and very easy!!