Easy Egg Fried Rice

Easy Egg Fried Rice

One of my favorite traditions growing up was choosing dinner on your birthday 🙂

We started this tradition at a really young age, as far back as I can remember in elementary school.

When you knew your birthday was coming up, you got to pick what your parents made for dinner that night!

As a kid, I had two favorite meals:

  • Pepperoni pizza from the local pizza joint, Mission Pizza
  • Homemade lemon chicken & fried rice

Like, I could eat those 2 meals all day every day and be 100% happy.

So, every year, on my birthday in February, I would special request lemon chicken & fried rice, with my favorite strawberry shortcake for dessert 😉

(I know, I was clearly skilled at menu pairing from a young age…)

Easy Egg Fried Rice - a vegetarian side ready in under 30 minutes

Over the years, I’ve tweaked the classic fried rice recipe a bit.

I doubled the amount of egg and green onion (because let’s be honest, that’s the best part), and added a cup of frozen mixed veggies to give it a little pop of freshness.

Easy Egg Fried Rice - my favorite way to use up leftover rice from takeout!

This has become my favorite way to use up leftover white rice from Chinese, Thai, or Indian food takeout.

It’s soooooo easy!

Since the rice is already cooked, the recipe comes together in just minutes.

(If you don’t have any leftover rice, you can also just cook some earlier in the day & let it cool uncovered in the fridge until dinner. The goal is to have it be slightly dried out before stir frying.)

Simply scramble some eggs in peanut oil (cooking them extra long so they get nice and golden and crispy), then stir fry the rice and green onion together. Stir in some frozen veggies, chicken broth, soy sauce, black pepper, and sesame oil, and you’re done!

Easy peasy.

Easy Egg Fried Rice - one of my favorite family recipes of all time. Better than takeout!

 

Easy Egg Fried Rice
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
Servings: 4
Ingredients
  • 4 tablespoons unrefined peanut oil, divided
  • 5 large eggs
  • 1 teaspoon salt, divided
  • 5 1/2 cups cooked, cold, preferably day old, medium grain white or brown rice
  • 2 cups chopped green onion
  • 1 cup frozen peas and carrots mix
  • 1/4 cup chicken broth
  • 1/4 cup low sodium soy sauce
  • 2/3 teaspoon ground black pepper
  • 1 tablespoon sesame oil
Instructions
  1. Heat 2 tablespoons peanut oil in a large wok or nonstick skillet over high heat. Meanwhile, crack the eggs into a small bowl along with 1/2 teaspoon of salt, and beat with a fork or whisk until well mixed.

  2. Pour the egg into the warm wok or skillet and cook, stirring constantly with a spatula, for 5 or 6 minutes, until the egg is broken up into small pieces and is crispy and golden. Remove the egg from the pan and set aside for later.

  3. Add the remaining 2 tablespoons peanut oil to the wok or skillet and keep the heat on high. Add the rice and green onion and stir fry for about 10 minutes until the green onion is cooked. 

  4. Next add the peas and carrots, chicken broth, remaining 1/2 teaspoon of salt, and soy sauce and continue to cook for about 5 minutes until hot and well mixed. Add the cooked egg, ground black pepper, and sesame oil, stir to mix well, and remove from heat. Enjoy while hot. (Although it makes great leftovers too!)

Don't miss the goodies I share ONLY with my subscribers!

Sign up to get recipes, wellness tips, and exclusive offers sent directly to your inbox each week.

Thai Pork Lettuce Wraps

Thai Pork Lettuce Wraps

Lettuce wraps make perfect summer night dinners.

First of all, they’re easy

Like, wash off some lettuce, quickly cook up some meat, toss in some herbs, and whisk together a basic sauce and you’re done.

Plus, you can do so many different flavor twists.

Mexican, Thai, Indian, etc… they would all be delicious.

This week, I decided to go Thai.

Thai Pork Lettuce Wraps - delicious, easy, and packed with flavor!

These wraps are bright, fresh, and packed with flavor.

Simply saute some pork and garlic until golden brown, then turn off the heat and toss in some fresh basil, cilantro, mint, onion, and fresh peppers.

Stuff the pork mixture into crisp butter lettuce leaves, and spoon a simple sauce over top, made with lime juice, fish sauce, sugar, and more chiles.

The results are little pockets of deliciousness, packed with tender meat, fresh herbs, spicy chiles, vibrant fresh lime juice, and salty fish sauce.

I really like serving them with a giant bowl of fried rice on the side. Recipe coming soon!

Thai Pork Lettuce Wraps -ready in just 30 minutes!

 

Thai Pork Lettuce Wraps
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Servings: 2
Ingredients
  • 1 head butter lettuce
  • 4 tablespoons fresh lime juice
  • 4 tablespoons fish sauce
  • 2 tablespoons sugar
  • 2 red serrano or jalapeno peppers, thinly sliced
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 pound ground pork
  • 10 cloves garlic, thinly sliced
  • 1/2 small red onion, cut in half and very thinly sliced
  • 1/2 cup torn fresh basil leaves
  • 1/2 cup torn fresh cilantro leaves
  • 1/4 cup torn fresh mint leaves
Instructions
  1. Carefully remove the butter lettuce leaves from the head of lettuce, wash with cool water, and set out to dry on a towel.

  2. Next, assemble the dipping sauce: In a small bowl, whisk together the lime juice, fish sauce, sugar, and 1 of the sliced peppers. Season lightly with salt and pepper and set aside.

  3. In a large skillet, heat the olive oil over medium-high heat. Add the ground pork and cook, stirring occasionally, until browned (about 10 minutes or so). Add the garlic and cook for a few minutes, until softened and fragrant.Turn off the heat and season with salt and pepper. Stir in the onion, basil, cilantro, mint, and remaining pepper slices.

  4. Serve family style, with the pork mixture, lettuce leaves, and dipping sauce. To assemble, spoon the pork into a lettuce leaf and either dip the wraps into the sauce or spoon over the top before eating.

Don't miss the goodies I share ONLY with my subscribers!

Sign up to get recipes, wellness tips, and exclusive offers sent directly to your inbox each week.

Pappardelle with Brown Butter Sage Sauce

Pappardelle with Brown Butter Sage Sauce

Would you believe me if I told you this pasta dish takes just 15 minutes from start to finish?

Well, you better believe it.

It’s literally pasta + a 3-ingredient sauce (butter, sage, & lemon).

That’s the beauty of simple, classic recipes.

Brown butter sauces have been around for ages….

(Probably because they are so freaking easy and delicious.)

I mean… what DOESN’T taste better with butter??

Easy Pappardelle with Brown Butter Sage Sauce

Take some beautifully al dente pasta, toss it with some golden butter, sizzled sage, and fresh lemon juice, and top with freshly grated Parmesan cheese, cracked black pepper, and flaky sea salt.

It’s like a fancified adult version of those cheesy buttered noodles that kids go crazy over.

Just, you know, do the adult thing and brown the butter and toss in some sage, then you can totally have this for dinner 😉

We like to serve it with a giant salad or simply prepared veggies like Sauteed Greens and Mushrooms, Simple Kale Salad with Golden Raisins, or a Simple Baby Greens Side Salad.

Pappardelle with Brown Butter Sage Sauce - Ready in 15 minutes!

Now go ahead and make yourself some gourmet noodles!

4 from 3 votes
Pappardelle with Brown Butter Sage Sauce
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Servings: 2
Ingredients
  • 8 ounces dried pappardelle pasta
  • 5 tablespoons unsalted butter
  • 20 fresh sage leaves
  • Juice of 1/2 lemon
  • Freshly cracked black pepper
  • Maldon sea salt
  • Freshly grated Parmesan cheese, for serving
Instructions
  1. Bring a large pot of generously salted water to a boil. 

  2. Add the pappardelle and cook according to package directions until al dente (usually 6-7 minutes). 

  3. Meanwhile, melt the butter in a small skillet over medium-low heat. Let it cook for a minute or two until the butter is just lightly golden colored (don't let it go too long, or the butter will burn!). Immediately add the sage to skillet and let it sizzle for a second, then turn off the heat. Squeeze the lemon juice into the skillet and swirl to combine. Set the pan aside off of the heat. 

  4. When the pasta is done cooking, reserve 1/2 cup of the cooking liquid, then drain the pasta in a colander.

  5. Put the drained pasta back in the pot and place it on the stove over medium-low heat. Pour roughly 1/4 cup of the reserved cooking liquid over the pasta, and then pour the brown butter sage sauce over the top. Stir gently to combine, and let it cook, stirring constantly, for about 1 minute, until the sauce nicely coats all noodles. 

  6. Divide the pasta up into two serving bowls and top each one with freshly grated Parmesan cheese, cracked black pepper, and Maldon sea salt. Serve right away. 

Don't miss the goodies I share ONLY with my subscribers!

Sign up to get recipes, wellness tips, and exclusive offers sent directly to your inbox each week.