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The KCL Beauty Edit

Welcome to another KCL Beauty Edit! I've really loved so many of the beauty and makeup products I tried last month. There is usually at least one dud in the bunch that I reluctantly have to give a bad review, but I have something good to say about each one of these products. A few of them I very highly recommend, so grab a cup of coffee and check it all out. If you have a question about any of the products mentioned, please leave it below in the comments section. And if you don't have time to read this, you can skip ahead and listen to my video review here while you work or whatever. Enjoy!


The new skincare line I tried last month was from LHB Natural Skincare, which included a facial wash and two different facial serums. I recently posted about LHB in an anti-aging skincare routine blog and video to show how I use each of these products. Of course I started with the facial wash, which I really loved. The LHB Coconut & Sea Clay Mineral Face Wash is great for any skin type…

Lightened Up (Baked) Egg Fried Rice


Have you ever seen egg fried rice prepared at a Chinese restaurant? It starts with a ton of butter. While that makes it taste delicious, it also adds a lot of fat and calories to an otherwise healthy dish. Make it at home and you can cut out all of that extra fat!

INGREDIENTS
  • 4 eggs
  • 3-4 cups steamed rice (go for brown for some extra goodness)
  • few tablespoons low sodium soy sauce
  • 1-2 cups mixed veggies (you could use fresh or frozen; peas, chopped carrots, onions, broccoli, snow peas, peppers, mushrooms, the possibilities here are nearly endless)
  • black pepper and salt to taste
  • grated ginger root or garlic (optional)

INSTRUCTIONS

1. Prep the rice in a steamer or boiling pot according to directions on the package. Use 1 to 2 cups dried rice. Whether you're using fresh or frozen veggies, toss them in the same pot when the rice is just about done and mix thoroughly. *If you're using fresh onions or mushrooms, you'll want to saute them first by browning them in a shallow pan with oil or butter for a few minutes. When the rice is finished, add in the spices and soy sauce and stir.

2. Preheat oven to 350 F. Spread the rice and veggies evenly into a shallow casserole dish.

3. Beat 4 eggs and pour over the rice. Use a spoon to spread it and help it work it's way into the rice.

4. Bake about 12-15 minutes or until the egg is thoroughly cooked. Before serving fluff the rice with a fork.


*Serve my Baked Egg-Fried Rice with steamed dumplings or spring rolls. To make it a more filling main dish, simply add in cooked chicken breast..

See More Recipes Here >

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