Foodie Friday: Scrambled Eggs and Rice

I am on a kick in the kitchen, dear reader. With the cost of everything, I am on a "we will use whatever we have on hand before we buy more food to stick in the fridge to get lost and go bad" kind of kick (said in an authoritative tone, with my pointer finger in the air). I have a counter-depth refrigerator, don't get me started on how much I hate this appliance or the stupidity that went into creating it...sigh, but even with the shallow depth, you would not believe the food that gets lost and goes bad before it is eaten. It sickens me to waste food. So, one ingredient I have a lot of is eggs. My hens are laying eggs like crazy, so this month, I will focus on new and interesting ways to cook eggs.

Today's recipe is Asian inspired. We enjoy a lot of ethnic cuisine, and our friend CeCe introduced us to many authentic Asian ingredients. One of CeCe's favorite condiments is chili paste. She used it liberally in porridge made from rice or oatmeal, eggs, stir fry, dumplings, and really anything. CeCe liked her food spicy. We are not quite as adventurous with spicy food and use it in moderation. Chili paste is the main seasoning in this recipe and can be easily adjusted to your preference. 

This recipe is very straightforward. It comes together in about ten minutes, as long as the rice is cooked in advance. I often make this meal for lunch or a quick dinner if I don't have anything planned. It's a great way to use up a lot of eggs; it is delicious, filling, and on the healthier side. 

Scrambled Eggs and Rice

Ingredients:

-6 eggs

-2 Tbls. cooking oil

-2 tsp. chili paste

-4 cups warm cooked rice

-3 Tbls. soy sauce

-1 Tbls. sesame oil

-4 green onions, sliced

Directions:

• Crack the eggs into a bowl and beat well with a fork.

• Warm the vegetable oil in a large wok over medium-low heat. Add the eggs and scramble them lightly. Toward the end of cooking, add the chili paste and stir until well incorporated.

• Stir in the warmed rice, using a wooden spoon to break up any clumps. Cook for several minutes, until the rice is heated through, then stir in the soy sauce and sesame oil.

• Serve hot, in individual bowls, topped with the sliced green onions.

The recipe is very easy, even quicker, and my picky daughter enjoys it. I hope your family enjoys it as well. On this spring Friday, stay safe, be smart, enjoy simple and delicious food, and keep washing your hands.