Chinese Egg Drop Soup w/Spinach & Mushrooms & Veggie Fried Rice
Ingredients
6 cups chicken broth
6 to 8 large spinach leaves, rolled and cut in ribbons
1/2 cup diagonally sliced green onions (about 4 small), divided
1/2-1 cup mushrooms, stems removed, wiped clean, and thinly sliced
1 teaspoon soy sauce
Pinch ground pepper
2 large eggs, lightly beaten
Directions
In a medium saucepan or stockpot, bring the chicken broth to a simmer. Stack the spinach leaves on top of each other, and roll them up tightly. Thinly slice into ribbon-like strips. Add the spinach, 6 tablespoons of the sliced green onions, the mushrooms, soy sauce, and white pepper to the broth. When the broth begins to simmer again, gradually add the beaten eggs in a slow and steady stream. Use a fork or a chopstick to create shreds or ribbons with the eggs as they are stirred into the broth-this will shred the eggs into ribbons as they cook. Cook the soup for 1 minute more and remove from the heat. Ladle the soup into bowls and garnish with remaining 2 tablespoons of sliced green onions. Serve hot.
Adapted from Emeril's at foodnetwork.com
Ingredients
2 tablespoons
1/2 cup onion, diced
Salt and pepper
1 clove garlic, finely chopped
2 whole scallions, thinly sliced on the bias, white and green separated
1/2 cup cut carrots
2 cups cold cooked long-grain rice, white or jasmine rice, grains separated
Directions
Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. Add the carrots to the pan, season with salt and pepper, and cook 3 to 4 minutes. Add the onion and scallion whites and stir-fry. Add garlic and remaining oil, if needed. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve.
Adapted from Food Network Kitchens from foodnetwork.com.
