Tag Archives: stirfry

Recipe: Veggie Fried Rice with Stir-fried Eggs (aka Rice & Eggs)

Rice & Eggs is a staple at our house. It’s a great way to use up cooked rice. Bryan’s family made this growing up.

Rice: Bring 1 c. uncooked rice to a boil in 2 c. water. Reduce heat to low or medium low and cover (leaving lid slightly ajar, so it doesn’t seal and boil over). Simmer for 15 minutes and remove from heat.

Meanwhile, scramble about 6 eggs in butter. Add cooked rice to eggs and continue to stirfry. Add a generous sprinkling of garlic powder. (Salt and pepper are optional.)

At this point, Bryan’s dish is done.

But…while he’s cooking the rice and eggs, I prepped my own veggies. I stir-fried 1/4 c. finely chopped red onions, 1/4 c. finely chopped bell peppers, 1/2 c. chopped grape tomatoes in about a teaspoon of olive oil (or butter). Meanwhile, I steamed one bunch of chopped swiss chard with a little butter, salt and pepper. In a separate pot, I steamed a small head of broccoli and a handful of “de-podded” fresh peas from our produce basket. We both had broccoli, and the rest of the veggies went in my fried rice.

Serves 4 (dinner last night for both of us + lunch today for both of us).

Weekly Meal Plan for Two

This week, I decided to try to make a menu plan with what we got today and what we had left from last week’s basket, along with a few of my own random items.

This week’s basket: parsnips, a head of lettuce, 2 tomatoes, potatoes, bok choy, mushrooms, strawberries, pears, oranges, 3 apples, red pepper, ginger root.



PRODUCE: a few organic shallots, 2 organic carrots, 2 organic yams, 2 organic oranges, 1/2 head of organic cauliflower, 1 organic mango, and half a bunch of organic scallions from last week’s basket, some organic celery (already washed and chopped into snack sizes), 1 green pepper,  2 organic apples, 2 lemons, 2 limes, garlic, 2 red onions, 1 pomegranate.

FRIDGE: all-natural eggs, organic milk, all-natural almond milk and soy milk, Trader Joe’s Blueberry Pomegranate all-natural juice (with hidden veggies!), organic whole chicken (on sale at Publix for $1.99/lb. right now), organic carrot juice.

PANTRY: organic steel cut oats, organic quinoa,  all-natural peanut butter, organic brown rice, organic canned black beans (and other varieties, dried), whole-wheat all-natural pasta, all-natural tomato paste, all-natural marinara sauce, organic low-fat coconut milk, raw honey, Multi-grain Cheerios.

FREEZER: Organic Edamame, all-natural frozen mixed berries, chopped all-natural walnuts and pecans, homemade chicken broth.

Grocery list: mozzarella (for pizza), dijon mustard and 4 oz. sharp white cheddar (for cauliflower sandwiches), graham crackers and 1 pint heavy cream (if I decide to make the key lime pie and lemon tart).

Menu Plan:

RECIPES: (click on titles for recipes)

Quinoa with Berries and Nuts

Baked Yams: rub with oil, sprinkle with sea salt, bake at 450F for 40 minutes. serve with 1 tsp. butter, 1/2 Tbsp. cane sugar, 1/2 c. chopped walnuts.

Creamy Parsnip with Ginger Soup

Bok Choy Salad (if I choose not to do the traditional salad with the soup)

Lettuce Wraps

Mango Salsa: chop and combine red bell pepper, red onion, mango, cilantro, lime peel, dried crushed red pepper, 1/4 teaspoon cumin, 1/8 teaspoon cinnamon (optional: avocado, black bean, corn, pineapple)

Cheesy Cauliflower Sandwiches

Key Lime Pie


Strawberry Shortcake (avoid whipping cream and serve with milk)

Ginger Honey Tea: Peel and finely chop 1″ of fresh ginger root. Put in tea ball and steep in hot water for 3-5 minutes. Add 1 Tbsp. honey. Enjoy! (or try Sunny’s Ginger Pear Tea)

Steel Cut Oats

Vegan Chili (use fresh tomatoes and tomato paste instead of diced tomatoes)

Lemon Tart (using Lemon Curd recipe) or Lemon Cake with Lime Curd and Pomegranate

Tomato Caper Pasta (turkey feta meatballs, optional)

Brown Rice Bar

Lemon-Lime Sugar Cookies

Other Options for this week’s basket:

Mashed Potato ‘n’ Parsnip

Crab Rangoon (uses bok choy)

Roasted Red Pepper Hummus

Seared Ahi Tuna with Blood Orange Sauce

Fruit Leather (uses apples, pears, and lemon juice)

Strawberry Yogurt Soup

Ina’s Ultimate Ginger Cookies (add fresh ginger instead of crystallized if you like)

Weekend Update and Meal Plans

Time for a quick update on this past weekend. First off, the big news of the weekend was that our house went up on the market on Friday! It’s the beginning of a new phase, and though slightly scary, very exciting! The best part is, I have to keep the house perfectly clean all the time…so it’s a great motivator and I LOVE living in a clean house! Read more here.

Friday night, we experimented and made a big batch of She Crab Soup! It was my first attempt and turned out splendidly.

Saturday, we slept in, then met our friends Dave & Rachel for a late breakfast at Janet’s Eatery in Greer. The food was pretty good, though I have to admit, I was disappointed that the cheese was the fake slices and the coffee was weak. Everything else was good. Then I went over to my friend Gina’s house to talk about JuicePlus+ and catch up on our lives (plus, she gave me a delicious pumpkin spice scone with molasses ginger icing and a splendid cup of coffee). Gina is awesome! She’s a stay-at-home mom with 3 kids, a beautifully landscaped yard, and has a passion for natural and organic cooking.

Saturday lunch, my sister and nephews stopped over. I heated up leftover she crab soup and we chatted, while she picked through the clothes and movies I’m getting rid of (check out for sale items here). Then we packed up and drove out to Bryan’s parents’ house for his nephew Isaac’s 2nd birthday! We had grilled turkey hotdogs with turkey chili, homemade slaw, mustard and onions, on whole wheat buns! Bryan and I both passed on the cake (even though it was carrot cake, one of my favorites). His mom asked, “What is with you people?!” We’re just trying to cut back on sugar in general. I ate sliced apples and a banana instead and was completely satisfied. And I didn’t have that horrible feeling in the pit of my stomach because it was trying to process so much sugar!

Sunday morning, Bryan made me organic waffles and 2 eggs with a cup of hot tea for breakfast while I studied our Sunday School lesson (we teach 4th grade). He had grits instead of waffles. Lunch was whitefish seared in a little butter and olive oil with Adobo, green beans with garlic, brown rice, and a small bowl of, you guessed it, she crab soup. I had a late afternoon snack and finished up Thursday night’s salad (romaine, avocado, broccoli, red pepper, onion, tomato, sunflower seed, and balsamic vinagrette). Then I made a delicious veggie stirfry for dinner (red pepper, snow peas, onion, cauliflower with garlic, rice wine vinegar and a little soy sauce). Bryan seared up some beef tips for the guys (Bryan’s best friend Joshua came over and made gingersnaps, and my cousin Ryan brought his roommates over to get off campus after church). A fun evening was had by all.

This morning, I started the day with a homemade pumpkin spice latte (8 oz. coffee, 8 oz. milk, 1 tsp. prepared pumpkin, and 2 Tbsp. or so of the molasses ginger icing from the pumpkin spice scone recipe above). I had a half of a multigrain pita filled with feta, mint and radishes for breakfast. Lunch will be leftover brown rice and fish with some Chinese veggies. Dinner is TBD. I have my personal trainer clients coming over tonight, so it will likely be a smoothie or cereal with fruit before heading to the gym with Bryan.

Happy Monday! How was your weekend? Did you cook something new this weekend? Let me know in the comments below.