Egg-fried vegetable riceSubmitted by: BLACK_VAN_DYKE
A cup each of chopped broccoli, cabbage and chard, a handful of mushrooms and baby tomatoes, a couple of small onions, 2 cloves of garlic and a carrot.
2 tablespoons of olive oil to stir-fry in, and a medium sized fresh egg.
The rice: I prefer a long-grain brown rice with a decent amount of wild rice mixed in, but just about any 'normal' variety should work fine.
2.5 cups - mixture of brown and wild, or whatever.
Chinese spice mix (a non salt one), salt, pepper and lemon juice to taste.
Stir-fry all the veggies - start off the onions first, and then the carrots and everything else gradually, hardest first, with the chard greens last - they only take a minute to soften, any more and they'd lose the vitamins. I like to add a teaspoon of Schwartz' Chinese Spice to it all.
When the veggies are all done, add in your rice and break the egg in, making sure to move it around plenty so it breaks up well. Add some lemon juice to finish.
Best served fresh but it's perfectly good microwaved, even after freezing.
Number of Servings: 2
Recipe submitted by SparkPeople user BECCAVIOLA.
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Never heard of these spices, nor the brand. Can you tell me what spices are in the blend. Are there common spices that could be used to substitute? - 9/26/09
Reply from BLACK_VAN_DYKE (9/20/11)
I'm so sorry, I've only just found your comment! It looks like the spice mix I was referring to was probably this one: http://www.schwartz.co.uk/prod
uctdetail.cfm?ID=5198 available in UK supermarkets, if you wanted to do your own the things it contains are listed on that site. Sorry about that!