Unusual Egg Fried Rice…

Happy new year everyone! I hope you all have a great year and I hope that you are staying safe and healthy. I wish I could tell you that I will be sharing healthy recipes with you, but uhhhh that’s not really me, ya know? Hahahahah. But I will try….

I’m sure you have all made some kind of fried rice in your time, right? I know I have. Now, I almost always put scrambled egg in my fried rice. But as I’m sure most people do, I scramble the egg first, cook it and then add it to the rice.

I recently saw an episode on You Tube, of Aaron and Claire making fried rice and I was so curious. By the way, if you haven’t watched them, you just have to. They are husband and wife, live in Korea and they are big time foodies. I wanna be friends with them 🙂 They go to many restaurants and record their experience. He, Aaron, loves to cook. So he cooks and Claire eats. I want to make everything he makes!

So, anyway, he made this rice and I knew I just had to make it. He took the cool rice and mixed in 2 raw eggs, coating the rice completely. So it was like a soupy, wet rice. I was like “HOLY CRAP! Whaaaaaatttttt?” Then he fried it. Can you believe that!? What an interesting technique. Maybe some of you have seen this before, but I have not and I was so intrigued.

So I made it. I only put one egg though. I will try it with 2 next time. I also did it the way he did it….I added chopped kimchee, which is a Korean spicy pickled cabbage. You can find it at any Asian market and even in your local grocery stores now. But if you aren’t a fan of kimchee, the rice will still be yummy without it.

the rice should be coated with the raw egg. I should have used 2 eggs.
see how lightly the rice is coated with egg? I think it needs 2 eggs.
Doesn’t this look good? The color comes from the Kimchee and Kimchee juice.

Here’s what I did:

For one hungry person (me)
1 1/2 – 2 cups cold leftover rice (not freshly made hot rice)
2 eggs
2 green onions, sliced
1 Tblsp soy sauce
some minced ham (you can use bacon, chicken, shrimp, beef) Leftover steak is the best
approx 1/4 cup chopped kimchee plus 1 Tblsp of the kimchee juice (kimchee is optional)

In a skillet, fry the green onions with a bit of oil until the onions are soft. This gives the oil a nice onion flavor.

In a bowl, mix your rice with the raw eggs. It will look wet and soupy.
Pour that rice/egg mixture into the skillet with the green onions. Give it few tosses and the egg will cook on the rice. When the rice is no longer wet, add the ham, soy sauce and kimchee.

Sprinkle some green onions on top to make it purty. Yum.

Note: If you dont like kimchee, you can add bean sprouts, snow peas, carrots, bok choy.

Tangerine Pistachio Snowballs

Mexican Wedding cakes, Russian Tea Cakes, Snowballs………..whatever you call them, I’m sure you have made some version of them. There is something about these that just screams Christmas!!!!

Last week I made some chocolate chip snowballs. While I love chocolate, eh, they were just not my favorites. But these fruit zesty nutty ones……Mmm-m-m-m-mm, Soooooo good. I like to slightly under bake them. They are buttery, soft little morsels that just melt in your mouth. I make them smaller too so you can just pop em in your mouth. That way you can avoid the powdered sugar lips.

As I write this post, it is only 7:00 in the morning but I just had to pop one in my mouth. Soooooooooooo good. Ok, maybe one more.

Ok, gotta go pack some up in cute little tins to give as gifts.

Tangerine Pistachio Snowballs

1 cup butter, softened
1/2 cup powdered sugar + more for dusting
1/2 tsp vanilla
2 1/4 cup flour
3/4 cup chopped pistachios
zest of 2 tangerines (3 if they are really small) or you can use orange zest

Heat oven to 350. In a mixing bowl, mix together the butter and 1/2 cup powdered sugar. Add vanilla. Slowly mix in the flour and nuts. Dough may seem crumbly, but with your hands, smoosh it together. Roll into 1/2 inch balls, gently compressing together. Place them on a parchment lined baking sheet, about 1″ apart. Bake until set, but not brown, approx 8 – 9 minutes. Let them sit on the baking sheet for about 5 minutes and then while they are still a little warm, gently roll them in a bowl of powdered sugar. I always do a second roll in the sugar later. Don’t try to package them until they are completely cooled, otherwise all the powdered sugar will melt into the cookie which is not really a bad thing 🙂

makes about 80 little balls

Note: Any kind of nut really works with these. Or you could use dried fruits.

other flavors:

Crushed peppermint candies
lime zest and coconut
Orange zest and dried cranberries
lemon zest
You could roll the dough around 1 chocolate chip
substitute the vanilla extract with rum or bourbon

Bacon Cheese Ball……

It’s the season of baking and whipping up lots of holiday treats. You just gotta have a cheese ball of some kind during the holidays, right? I never really stray from my traditional family cheese ball, but this year I thought I would try something different. I have friends who are crazy bacon lovers, so this will be something they will get to enjoy. (you know who you are!)

Who doesn’t like bacon! Oh, and cheese! Holy crap this is a good cheese ball. You can of course be creative and add different things, but I seriously recommend you trying this recipe.

I rolled mine in nuts, but I bet it would be soooooooooo good to roll it in crispy bacon crumbs. I bet my bacon loving friend Carolyn is drooling right about now.

I also added some heat…..chopped serrano peppers. OHHHHHHH, hotsy totsy and yummy.

Get some good crackers, some good wine……you’re all set!


Bacon Cheeseball

2 blocks of softened cream cheese (8 oz blocks)
1 1/2 cups grated cheddar cheese
5 or 6 slices of cooked and crumbled bacon
3 green onions, sliced thin
2 tsp Ranch seasoning
3 cups chopped and roasted walnuts (you can use almonds or pecans too)
1 large serrano or jalapeno pepper, minced (optional)
1/2 cup crushed pineapple (drained well) dried cranberries would work well too, but it’s just as good without the fruit

In a large mixing bowl, mix together everything but the nuts. Shape into balls or a log. Carefully roll it in the nuts, covering the entire outside surface. Wrap in plastic wrap and chill for at least 2 hours to let all the flavors come together.

Asian Style Boiled Eggs….

Boiled eggs are pretty boring, but I love to have them in the fridge. You can grab one for a little snack, make egg salad and then of course you can make deviled eggs, which I love.

My favorite way to have a boiled egg is in a steaming hot bowl of ramen noodle soup. In my opinion, a ramen bowl isn’t complete without a boiled egg. Especially an egg that has been marinated in soy sauce and chili. I love to eat these eggs as a quick snack. They are so flavorful and satisfying.

Sometimes, I even slice one up and lay the slices on top of a hot bowl of rice, sprinkle on some minced green onion and YUMMMMMMMM. Sometimes the most simple things are the best. Am I right?

So, go boil up some eggs and try these. You’re gonna say YUMMMMMMMMMM.

Soy Sauce Eggs

6 peeled boiled eggs (still warm)
3/4 cup soy sauce
1/4 cup water

Optional add ins:
1 tsp fresh grated ginger (optional)
1 Tblsp chili paste or hot sauce of your choice (optional)
2 green onions, sliced thin

Put the soy sauce and water in a jar. Add any of the optional ingredients in and give it a quick shake. Add the eggs. Turn the jar around to coat all the eggs if the liquid doesn’t quite cover all the eggs. Allow to marinate for at least half an hour. Longer is better, but if you can’t wait, you can always slice an egg and drizzle some marinade over the slices.

That’s it!!! So easy, right?

Gingersnappers……

It isn’t the holiday season until I have my gingersnaps. I absolutely love them. I make them extra spicy and crunchy. These are more crunchy rather than crispy. I also make them little so that I can just pop em into my mouth. These are also delicious with a little orange zest added to the dough.

I can’t believe how many people wrinkle their noses when I mention gingersnaps. What’s not to like?? They go so well with a steaming hot cup of tea or coffee. You can crunch away while you’re watching a Hallmark Christmas movie. Have you noticed how they are always making gingerbread cookies on those movies? One of these days I’m going to make a gingerbread house. Hmmmmm, I think I say that every year.

Do you have a favorite holiday cookie that you just have to make every year?

Well, time to make more cookies. I hope you will give these a try! Crunch away!

Ginger Snappys

2 1/2 cups all purpose flour
1 1/4 tsp baking soda
1/2 tsp cinnamon
1 1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1/2 tsp cayenne pepper
1/4 tsp black pepper
1/2 cup cool butter, cut in pieces
1/2 cup sugar
1 cup packed light brown sugar
1/3 cup molasses
1 egg

Combine the flour, baking soda, spices and baking soda and set aside.
Cream the butter until smooth. Add sugars and mix well. Add molasses and mix again. Add the egg. Slowly add in the dry ingredients, mixing thoroughly.

Heat oven to 345. Roll dough into 1/2″ balls. Place them on a parchment lined baking sheet, 1″ apart. Slightly flatten each ball. Bake for 12-14 minutes. I bake them for 14 minutes because I like them to be super crunchy. They will crunch up after they are completely cooled. *

*Once your cookies are completely cooled, test the crunch. If they aren’t crunchy enough for you, just turn the oven on to 300 and put the cookies back in for about 7-10 minutes.

Makes approx 70 little cookies.