Egg and Scallion Fried Rice

This recipe was inspired by the fried rice in Din Tai Fung. I love being able to use my fresh eggs from my hens for this dish! You can serve this dish with any meat, vegetables or curry dishes.

Egg and Scallion Fried Rice

  • Servings: 4
  • Difficulty: easy
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Ingredients:

  • 3 cups cooked short grain rice (cooled on a plate for at least 5 hours)
  • 1 – 2 tsp salt
  • 1- 2 tsp soy sauce
  • 3/4 cup green onions (use entire stem, chopped)
  • 4 eggs (beaten)
  • 4-5 cloves garlic (grated fine)
  • 1/2 teaspoon white pepper
  • 2 tbsp soy oil or vegetable oil

Directions:

  • In a large skillet or wok heat oil
  • In the bowl with the beaten egg add garlic, soy sauce, salt and pepper
  • Drop into hot pan and stir quickly until halfway cooked
  • Add cold rice and combine until there are no rice clumps
  • Add scallions
  • Taste and adjust with salt or soy sauce until you have reach the flavor you like
  • Serve hot

 

Poached Egg with Arugula Salad

I love poached eggs! They are easy and super healthy and can be eaten with just about anything. This is great dish if you are watching your carb intake and need a quick healthy breakfast.

Arugula Salad with Poached Egg

  • Servings: 2
  • Difficulty: easy
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Ingredients:

  • 2 handfuls  of arugula
  • 1 tomato cut or you can use cherry tomatoes
  • 1/2 sweet white onion
  • 3 pieces of uncooked bacon cut into pieces
  • Parmesan cheese shavings (to taste)
  • 2 Eggs (poached)

Dressing:

  • 1/4 teaspoon of Dijon mustard
  • 1 tablespoon of olive oil
  • 1 tablespoon of balsamic vinegar
  • salt and pepper

Directions:

In a large pan, sauté bacon pieces until crispy and add thinly sliced onion. Cook until translucent and remove and drain on a paper towel. Assemble arugula, tomatoes, and cheese in 2 bowls evenly. Add the onions and bacon to the top and add the poached egg. Mix the dressing ingredients together in a bowl and pour over the top.