Midnight snack-toast with poached eggs and scallions

Me and hubby have started getting this weird 2 am craving for eggs (and in his case bacon). This was how crafty I got one night when we gave in to the craving once again....

It's poached eggs on top of some really buttery toast and spring onions. Sprinkle of salt and pepper made it perfect! Are you wondering how to make poached eggs? I am not really an expert as mine always kinda break into pieces, but the idea is to break eggs into boiling water, which gives them a perfect texture, something between boiled, sunny side up and scrambled: as the yolks stay gooey, whites feel boiled and are not greasy, but still the messiness of this all reminds me of a scramble...

That is all for today, hope you enjoy!

Fried Rice with Mushrooms and Scallions- Yummily Yum!

What's really yummy, is junk Chinese food, the kind you order from a restaurant in AMERICA... And that's exactly what this is - BUT when you see the ingredients that make this deliciousness, you will be surprised, as it is not that bad for you (well, I guess we might have different standards on what is healthy, but that's besides the point... Taste is what matters).

So without further re-due, I bring to you Slim but not so Shady Fried Rice!

2 servings, 20 minutes to prepare
1 dl or 1/3 cup olive oil
1 small can of sliced mushrooms
3 garlic cloves, minced
1/2 teaspoon freshly grated ginger
1 large egg
2 dl or 3/4 cups cooked  rice ( I used jasmin, but if you wanna be really healthy, you can use brown, it doesn't really matter)
2 1/2 tablespoons low sodium soy sauce
1 tablespoon toasted sesame oil- if you have it, Again I did not
2 teaspoons toasted sesame seeds- if you have it, I did not
4 green onions, thinly sliced

First cook the rice. Once the rice is cooked, set it aside.

While cooking rice, grate ginger and either mince the garlic into super-tiny pieces using a nice sharp cooks knife, or try what I did today- I grated that too! Lastly you can always use a garlic squeezer if you wants to, but Jamie Oliver does not recommend it... (I don't remember why, but it stuck with me). Anyhow, now is also a great time to open and drain the mushroom can, take out everything else you need for the recipe and slice 'em green onions.

When you have the pan empty and rice ready, heat up a bit of that olive oil on medium heat and cook the mushrooms with ginger and garlic. Take that out and set it aside.(Tip: if you are lazy and don't want to dirty a bunch of dishes, you can just use one dish for all the things that need to be set aside, and lastly use that same dish for serving, at least if you are not having super-fancy guests coming over.) Now add some oil and then break the egg to the pan and stir it real good, so that it becomes kind of a scrambled egg that's just in really tiny pieces. Empty the fried and scrambled egg-thing on your plate as well.

 It's time to fry the rice: oil in the pan again and coat the rice with it. Then lay the rice flat on the pan and let it sit there for about 1 minute over high heat. Turn the rice and give it another minute, at this point you should start seeing that beautiful fried color: light brown. Keep turning until the color is nice, but be careful not to burn it!

Add all the rest of the ingredients, starting from soy sauce and ending with the scallions, remember to mix well every time you add a new ingredient. At this point you can turn the heat off and just keep your pot on the stove for a few moments to ensure that everything warms up evenly.
Yum yum yum, eat immediately!!!!

Modified from a recipe by Cookie and Kate, link here: http://www.howsweeteats.com/2014/01/30-minute-portobello-fried-brown-rice/#_a5y_p=1245404