Fried Brown Rice with Veggies and Egg
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/2 T. Olive Oil, divided1/4 c. chopped fresh broccoli1/4 sm. onion, sliced thin1/2 cl. garlic, minced1/3 stalk celery, thinly sliced1/4 c. sliced or diced red bell pepper1/4 t. minced ginger root1/8 c. frozen peas & carrots2/3 c. cooked and cooled brown rice1/2 t. Sesame Oil1 t. Tamari or soy sauce1 medium egg, scrambled1 lemon wedge (optional)chile-garlic sauce to taste
Heat about 1/3 of the olive oil (a little shy of a teaspoon) in a small non-stick skillet with a lid. Cook the broccoli and onion for a minute or two, add a splash of water, and cover to steam.
Add another 1/3 of the olive oil, along with the garlic, celery, bell pepper, ginger root, and peas & carrots. Saute & steam again, just until peas & carrots are warmed through and veggies are tender-crisp.
Add the brown rice, sesame oil and tamari, and saute until the rice is cooked to your liking. You may wish to add another splash of water and cover to steam if your rice is too dry.
Push the rice and vegetables to the sides of the pan, add the remaining olive oil to the middle of the pan, and pour in the scrambled egg. Allow the egg to set for a minute before you start scrambling. Some of the egg will get into the rice/veggies (and vice-versa). Scramble until the egg is cooked through, and then mix into the rice.
Plate and serve with the lemon wedge and chile-garlic sauce.
Number of Servings: 1
Recipe submitted by SparkPeople user KHBERGER03.
Add another 1/3 of the olive oil, along with the garlic, celery, bell pepper, ginger root, and peas & carrots. Saute & steam again, just until peas & carrots are warmed through and veggies are tender-crisp.
Add the brown rice, sesame oil and tamari, and saute until the rice is cooked to your liking. You may wish to add another splash of water and cover to steam if your rice is too dry.
Push the rice and vegetables to the sides of the pan, add the remaining olive oil to the middle of the pan, and pour in the scrambled egg. Allow the egg to set for a minute before you start scrambling. Some of the egg will get into the rice/veggies (and vice-versa). Scramble until the egg is cooked through, and then mix into the rice.
Plate and serve with the lemon wedge and chile-garlic sauce.
Number of Servings: 1
Recipe submitted by SparkPeople user KHBERGER03.
Nutritional Info Amount Per Serving
- Calories: 331.4
- Total Fat: 14.9 g
- Cholesterol: 187.0 mg
- Sodium: 436.9 mg
- Total Carbs: 39.2 g
- Dietary Fiber: 5.0 g
- Protein: 11.5 g
Member Reviews