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KCL Friday Finds

Happy weekend, guys!! I am super excited to share some new Friday Finds with you! It's a bit of a mix, as we all seem to be anticipating Halloween, Thanksgiving, and Christmas all at once now. Though I'm trying my hardest to live in the moment with pumpkins and autumn decor. I know after Halloween, everyone will be all about Christmas, but we should slow down and enjoy the harvest decor up to Thanksgiving, don't you think? As always, there are a few printables in the mix for last-minute decor, as well as some products for my fellow wine lovers, and some more awesome discounts that were created just for you Friday Finds readers!! 🙂🍂 So you know the drill, grab a cup of coffee and sit down for a break, so you can relax and browse these amazing shops.


First let's kick things off with this week's featured candle. I just have to feature a candle each week. It's the perfect season to cozy up with a good book and flickering candle light. A scented candle is also th…

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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