Fried Rice, Eggs Fu-Yung, More Smoothies

The boys are back in town! I had grand plans of preparing amazing rice and vegetable dinners while they were gone but turns out we went super simple instead. I did do some cooking (like homestyle MacNcheese, Veggie burgers, gnocci, fried rice and eggs fu-yung) but for the most part we ate leftovers (like stir-fry from the freezer that I cooked earlier this month) and LOTS of smoothies. In fact, it seemed like every other meal last week was in smoothie form. And I did serve granola for dinner... but just once and it was on the last day of my week without the boys.
Here are a few of the smoothies that we had:

Orange Cream Smoothie
1 orange, peeled and segmented
1 cup orange juice

1 cup crushed ice

1 cup water

1/2 cup plain yogurt

1/2 tsp vanilla

2 Tbsp honey
3 Tbsp dry milk powder

Strawberry Yogurt Smoothie
1/2 cup fresh strawberries (one of my neighbors shared her harvest with me!)
3 Tbsp dry milk powder
1 cup crushed ice
1 Tbsp flaxseeds
1/2 cup plain yogurt

Spinach Berry Smoothie
1/2 cup fresh strawberries
1 cup frozen blueberries
2 cups orange juice
2 cups spinach greens
2 Tbsp. honey

Add ingredients to blender putting softest ingredients (like fresh berries) in first. Pour liquid in last. Blend until smooth.

Last week we also had Eggs Fu-yung using some of the stir-fried vegetables I had in the freezer. There's no picture on this one as I used up my camera battery on one of our fun outings! Eggs Fu-Yung is another meal my dad used to make when I was a kid. It's an awesome way to make a meal out of leftover Chinese food.

Eggs Fu-Yung
Sauce
1 cup Chicken Broth
2 Tbsp Soy sauce
1 Tbsp Cornstarch
1/4 cup water
Egg Mixture
6 eggs
4 cups cooked stir fried vegetables
   like onions, sliced, bean sprouts, mushrooms, broccoli, cauliflower
2 Tbsp olive oil

Mix broth and soy sauce. Heat to boiling. Mix cornstarch and water. Stir slowly into the broth. Cook, stirring constantly, until thickened. Keep warm while cooking egg mixture. Beat eggs until very thick and light. Fold in vegetables. Heat oil in frypan over moderate heat. Pour egg mixture by 1/2 cupfuls uinto the pan. cook until lightly browned on one side; turn and brown the other side. Serve sauce over the patties.

Egg Fried Rice
2 cups cooked brown rice
3 eggs
1 cup chopped vegetables (I used snap peas from the garden and diced zucchini from the freezer- you can also use carrots, onions, etc)
1/4 cup light soy sauce or Miso
1 tsp Mrs. Dash type seasoning
1 Tbsp olive oil

Heat oil over moderate heat in a large fry-pan. Add rice and vegetables. Stir-fry until vegetables are tender-crisp, about 5 minutes. Push rice to the side leaving center of pan open.

Crack eggs into center of pan and allow to cook until set.

Scramble the eggs in the center of the pan. When eggs are cooked, mix with the rice and add seasoning and soy sauce, adding soy sauce 1 Tbsp at a time (up to 4 Tbsp) to taste.