Quick and Easy Egg Fried Rice

Quick and Easy Egg Fried Rice- www.nourishingsimplicity.org

Simple egg fried rice, what is not to love? It is the perfect main dish on a night when you are short on time or an easy side to almost any Asian meal.

Picture cute little white and red boxes brimming full of steaming goodness. Who doesn’t have found memories of Chinese take-out? It is hard to resist boxes full of fried rice, mu shu chicken, broccoli with chicken and spring rolls.

Confession #1: I LOVE rice (if you didn’t already guess by the numerous rice recipes)

Confession #2: Despite my nourishing real food ways I have a fondness for American Chinese take-out to this day moment.

Unfortunately highly processed oils and MSG keep me from indulging too often. So the solution as a food writer and recipe developer is obviously to create my own. It’s easier said than done. You can have all the ingredients yet if you can’t get the sauce and seasoning right then it’s a lost cause. That is why there are still very few Asianish (like my new word?) recipes on this blog. I wait until they meet the standard I am looking for, then I share them with you. That also means you don’t have to see the scary chow-mein and fried rice dishes I created when I was 12.

Often people get over whelmed when they think of cooking a Chinese meal, which is sad since many are not. This quick and easy egg fried rice anything but daunting.  It’s been a staple of mine for a few years now. I’m sure it will become one of your’s as well!

Bonus: It is just as good as my favourite egg fried rice from “The Red Door Place” in town and way better for you!


Quick and Easy Egg Fried Rice
  • 4 cup cold white or brown rice
  • 6 eggs, beaten
  • 2 green onions (whites included), roughly chopped
  • 4 TBS coconut oil
  • 4 cloves garlic, crushed
  • 1 tsp real salt
  • 1 tsp sesame oil
  1. In a large skillet heat the coconut oil on medium heat.
  2. Add the cold rice and quickly stir until all the rice is covered in oil.
  3. Once the rice is warm push it to the sides and pour in the eggs. Add the crushed garlic. Stir continuously until the eggs are scrambled. If nessesary use the spoon to break the eggs into smaller pieces.
  4. Add the chopped green onion.
  5. Turn off the heat.
  6. Sprinkle the salt over the pan and drizzle the seasme oil.
  7. Stir the ingredients together until combined.


How to Make Sizzling Rice Soup

How to Make Sizzing Rice Soup

A steaming bowl of chicken broth is brought to the table. As the server pours crisped rice into the bowl the air is filled with the sound of sizzling and popping. It’s sizzling rice soup, one of my favourite soups at any Chinese restaurant. It is light and full of flavor. The crispy rice adds a fun crunch with each bite.

Have you ever noticed how it’s hard to not have “just on more bite” when you go to a Chinese restaurant? There are many great chefs in those places, crafting amazing dishes but the “need” to have more is often connected to the addition of monosodium glutamate better known as MSG. It’s what makes cheap Chinese taste better than it is and quality food burst with even more flavor.

When I get Chinese food out I have gotten into the habit of ordering it without added MSG, I’ve noticed that the dishes that once had spot-on, beyond tasty flavor suddenly lack salt and that extra bit of flavor that I had come to expect.

The key to dishes that might normally rely on MGS is to create umami. It’s the “5th taste”. Umami when translated from Japanese can mean “delicious” or “pleasant savory taste”. A Japanese man discovered that the flavor that made food taste so good was L-glutamate. He later went on to create a stable form of it that we now know as MSG.

Want to learn more about umami? Kimi of The Nourishing Gourmet wrote an article on it for Mother Nature Network.

How do you create a natural umami flavor in foods like this sizzling rice soup? The key is in rich homemade chicken stock and naturally fermented soy sauce (or tamari) both of which contain L-glutamate or umami. I love that these flavors can easily be crafted in your own kitchen!

Sizzling rice soup is really not that hard to make, the most difficult part is the rice cakes which you can make ahead of time and the give a quick fry before you add them to your hot soup.

If you don’t have the time to fry the rice cakes you can add them to the soup five minutes before removing it from the heat, you’ll be missing the signature sizzle but the slight crunch will still be there.  Another thought would be to add leftover rice to the soup five minutes before serving. It won’t be quite as fun but the flavor will still be there.

However you fix the soup it is still going to be delicious, making your tongue and stomach very happy. Now I want another bowl of this sizzling rice soup!

5.0 from 1 reviews
How to Make Sizzling Rice Soup
  • 8 cups chicken broth
  • 1 lb thinly sliced chicken breast, velveted
  • 4 cups spinach, roughly chopped
  • 1 can water chestnuts slices, drained
  • 1 garlic clove crushed
  • 1 TBS soy sauce
  • 1 tsp ginger, grated
  • 1 tsp unrefined salt
  • 8 "sizzling rice cakes"
  1. Pour the chicken broth into a medium sized sauce pot. Add the ginger and garlic. Simmer on low for 30 minutes.
  2. While the broth is simmering, slice and velvet the chicken. *
  3. Add the chicken, spinach, water chestnuts, soy sauce and salt.
  4. Bring to a boil for 2 minutes.
  5. Ladle into individual bowls and top with a sizzling rice cake.
  6. * If you do not desire to velvet the chicken add to the soup 3 minutes before you add the remaining ingredients.

5.0 from 1 reviews
Sizzling Rice Cakes
  • 2 cups cold cooked white rice
  • 4 cups coconut oil/palm shortening/tallow
  1. Shape the rice into small flat disks about 2 inches across and ¼ inch thick.
  2. Place on a baking sheet.
  3. Bake at 250 F for 1 hour or until completely dry.
  4. Heat oil over medium-high heat.
  5. Break a small piece off of one rice cake. Throw it in the oil. If is puffs up in less than 10 seconds you will know that the oil is hot enough.
  6. Gently place a rice cake in the oil. Once it puffs remove immediately from the oil. Place on a paper towel or cloth towel to drain.
  7. Fry only enough rice cakes for the amount of soup that you will be serving.
  8. Store the remaining rice cakes (if there are any in a glass container) for up to a month. Fry the cakes as needed.
  9. Add to a hot bowl of soup and listen for the sizzle!


Crock-pot Chicken Teriyaki Bowls

Crock-pot Chicken Teriyaki Blowls- The Nourishing Gourmet

Chicken is gently flavored with an easy and simple homemade teriyaki sauce and then cooked in a crock-pot. Serve with rice and steamed vegetables and you have a lovely meal for a busy night!

In our busy lives, it is very tempting to get food out or settle for processed foods to save on time. Those may be fine for the occasional treat, but our bodies need nourishing foods on a regular basis to thrive. Few things weaken the body more than poor food choices. But I understand those busy days where it’s hard to get food on the table. Believe me, I’ve had many of those days myself.

I want to share with you the two appliances that have been instrumental in getting nourishing food on the table in the busy seasons of life. My crock-pot are two of my best friends. Okay, maybe not my friends, but as far as appliances go they are right up there with my Blendtec and grain mill! Crock-pots and rice cookers allow you to prepare nourishing meals that you can fix and forget. Many of these appliances are now programmable to keep food hot for up to 12 hours after the food has finished cooking.

Join me at The Nourishing Gourmet to learn how to make make this easy week night meal! 






Simple Thai Pesto

Simple Thai Pesto

I am a huge pesto fan! I use it all the time. It is amazing on pasta, to dip bread in, in hummus, on a chicken sandwich, on pizza or just about anything. I guess it could be considered more of an addiction, a good one though, right? My standby is a dairy free version that is made creamy with cashews.

Recently I had an extra bunch of Thai basil on hand that I didn’t have the time to make the dish I had planned on so instead I decided to use it to make a simple Thai pesto. It’s is the same basic idea of traditional pesto sans cheese with Thai flavors like coconut oil, peanuts and Thai basil. It takes minutes to make and is perfect on top of meat, rice or noodles.

Simple Thai Pesto
Cuisine: Thai
  • 2 cups thai basil, packed
  • ⅓ cup unsalted peanuts
  • ⅓ cup coconut oil
  • 2 cloves garlic
  • ½ tsp unrefined sea salt
  1. Add all the ingredients to your blender. Blend on high until compleatly smooth.
  2. Keep in the refrigerator for up to a month.

Thai Pesto

Simple Teriyaki Wings


There is something undeniably fun about chicken wings. They are one of the first things I am drawn to at a pot-luck, even if they are ehm… KFC…. Not the healthiest choice out there but once in awhile won’t kill you right? Superbowl parties back in High School? You better believe I was swarming the food table like a hawk scanning for any type of wings.

Chicken wings are undeniably amazing; they fall somewhere between the dark and white meat category for me even if they are “white” meat. While I have tried many flavors in my years as a chicken wing taster it wasn’t until the past couple years that I decided to branch out and make my own. Organic pasture raised chicken wings are hard to come by so I have gotten in the habit of cutting the wings off my whole chickens before I roast them.

Read the rest of this post at For the Family!