Almost Take Out

Last week I wanted to do an easy dinner that wouldn’t require much hands on since I planned to be working at the same time (I work from home as a bookkeeper). I decided on a Chinese Take Out inspired dinner.
“Egg Flower” Soup and Fried Rice.
The basis of the soup is my homemade chicken stock and the flavoring was inspired by this lentil soup recipe which we love. The basis of the fried rice is, well, rice – brown rice. I should tell you up front that neither of these are close to authentic but they tasted wonderful.
“Egg Flower” Soup
1/2 medium onion- sliced
About 2 Tablespoons coconut oil
3/4 teaspoon ground cardamon*
1/4 teaspoon cinnamon*
1/4 teaspoon cloves*
1/4 teaspoon pepper*
1/8 teaspoon nutmeg*
1/2 gallon chicken stock
1 Tablespoon Soy Sauce (or more to taste)
Salt and pepper to taste
3 pastured eggs- beaten
In your favorite soup pot cook the onion in the coconut oil over low heat until just soft. Add the spices and stir to release their fragrance. Then add the chicken stock, cook over medium until heated through. Then add your soy sauce, salt and pepper (I use quite a bit of salt because I don’t salt my stock in advance) until it tastes the way you want it to. Bring to a boil. Slowly pour in the beaten eggs while stirring. Ready to serve.
*For these spices you could use the all ready mixed up version of Garam Marsala. You can also make this soup without the Garam Marsala spices and it will still be delicious.
Fried Rice
1/2 medium onion- sliced
2 Tablespoon coconut oil
Veggies of your choice chopped into small pieces
Leftover cooked brown rice
Soy sauce- a couple of swigs
salt and pepper to taste
Additional coconut oil or other oil of your choice
2 pastured eggs- beaten
Cook the onion in the coconut oil over low heat until just beginning to soften. Add your veggies (I used carrots and broccoli) cook for a few minutes until crisp tender. Add a little more oil if needed and then add your rice. Stir it around and add your soy sauce, salt and pepper. Then add more of your oil (I actually used chicken fat for my oil this time). I like to let it crisp a little before I stir it around. When it is heated through scoot the rice over to the side and pour in your eggs and scramble them. Mix it all up and serve.
When I was a teen my mom worked in a Chinese restaurant. I would stop in there sometimes and loved watching the owners make the fried rice. They used plenty of oil (I’m sure a vegetable oil) and plenty of soy sauce (probably not naturally fermented) this is a pretty good re-creation of that rice made more nourishing.
This post is part of Real Food Wednesday, hosted by Kelly the Kitchen Kop
Millie Copper
Millie Copper is a Wyoming wife and mama. After reading Nourishing Traditions in early 2009, her family began transforming their diet to whole, unprocessed, nutrient dense foods—a little at a time while stretching their food dollars. Millie is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. Millie began blogging in late 2009 and has amassed a collection of frugal recipes and methods. Her specialties include cooking with wild game and creating “Stretchy Beans”. Discovering a love of writing, she has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing. Learn more at


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