egg drop soup. and fried cauliflower rice.

It was cool and rainy Monday. And so foggy.

The boys came home from preschool tired and crabby with runny noses. So we changed into our comfy clothes right after lunch and took it easy the rest of the day.

Usually on Mondays like these I’ll text Danny around dinnertime with our greasy Chinese food order and wait for him to walk in the door after work–saving the day with hot and sour soup and steamed dumplings. And maybe some spring rolls with fifty packets of soy sauce. Mmmmmm.

But yesterday there was a head of cauliflower on the verge of turning brown in my crisper. And I had one too many full cartons of eggs in the door of the fridge. So I decided to make a favorite of ours, with a healthier twist.


Egg drop soup. And cauliflower fried rice.

. . .

When I was little my Grandma Eleanor would stay with me anytime I was sick and she’d always make me egg drop soup. It’s easy and filling–and comforting.

When she passed away last fall, she left me all her pots and pans–best inheritance ever! So anytime I make soup, I always use her good, old Magnalites. And my kitchen always smells like hers–and that makes me happy.

This recipe is hers–and mine.

Grandma Eleanor’s Egg Drop Soup

  • 32 oz chicken broth
  • four egg whites and one egg, whisked
  • four green onions, sliced
  • salt and pepper

Bring your broth to a rolling boil.


Reduce heat. Slowly pour your whisked eggs into the broth. Be patient–you want thin, fluffy strings. The eggs should cook as soon as they hit the broth.


Stir in your green onions. Add salt and pepper to taste.

. . .

This cauliflower fried rice we made last night is adapted from an old recipe I found when I tried my first Whole 30. It’s tasty, healthy and filling–and makes a ton of rice.

Steph Gaudreau’s Best Cauliflower Side Dish Ever Recipe

  • 1 head cauliflower, grated
  • 4 oz shitake mushrooms, thinly sliced (I used 5 oz)
  • 6 green onions, thinly sliced (I used 8)
  • 2 shallots, minced
  • 1 tsp grated ginger
  • 3 tbsp coconut aminos
  • 3 eggs, beaten
  • 1 tbsp coconut oil
  • dark sesame oil

All your ingredients–coconut aminos are my jam. And I know fresh ginger would be better, but it was a Monday. Whatever.


Chop. Chop. Chop.


Crank the heat on your wok (or skillet) to melt your coconut oil. Sauté your mushrooms, shallots and ginger for about three minutes, stirring often.


Grate your cauliflower. We pulse ours in the food processor until it looks like rice.


Add the cauliflower and green onions. Add the coconut aminos. Sauté everything for another five minutes.


Push your veggies to the side of the wok and make a little hole in the middle. Scramble your eggs in that little hole. Stir everything to combine.


Drizzle sesame oil over the top of your rice right before serving.

This cauliflower rice would be great with chopped yellow onions and carrots–and whatever other veggies you love. You could also add beef, chicken, shrimp or tofu.

. . .

This egg drop soup and fried cauliflower rice took me about fifteen minutes to prep and cook–which was less time than it would have taken me to order our usual lazy Monday Chinese take-out. It still hit that comfort-food-spot and earned two thumbs up from my pickiest eater. Make it soon and enjoy.


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