Fried Brown Rice with vegetables, shrimp, and chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Egg, fresh, whole, raw, 4 large, beatenBrown Rice, medium grain, 1.5 cup Chicken Breast (cooked), no skin, roasted, 8 ouncesShrimp, cooked, 1 oz Onions, raw, 1 small Broccoli, fresh, 0.5 cup, chopped or diced Mixed Vegetables (Broccoli, Cauliflower, Carrots) 1 cup Lima Beans, .5 cup Cashew Nuts, dry roasted (salt added), 3 oz Ginger Root, 0.25 cup slicesGarlic, 4 clove Scallions, raw, 1 mediumSesame Oil, 1 1tsp Olive Oil, 2 tbsp 5 spice powder to tasteSoy sauce to taste
Heat half the olive oil in the pan over medium heat. Add chopped onion, diced garlic, matchsticked ginger, and the scallion whites and stir-fry until fragrant and the onions are translucent. Remove, leaving as much oil in the pan as possible.
Add another half tablespoon of the remaining olive oil. When it is hot, add the beaten eggs and scramble them. Remove those as well, scraping the pan clean if any has stuck.
Turn the heat up, add the remaining olive oil, and once it is hot add the five spice powder and the rice, tossing the rice quickly in the oil to coat. Add the remaining vegetables and protein--including the previously cooked eggs and onions--all coarsely diced, and stir to combine. Turn the heat to low, cover, and allow the vegetables a few minutes to cook.
(You can use any vegetables. Peas are nice, as are fresh baby kale or spinach. Baby corn! Water chestnuts! Bok choy! The more the merrier. You can also add additional protein.)
Serve with soy sauce and allow everyone to doctor their own to their taste.
Serving Size: Makes six generous servings
Number of Servings: 6
Recipe submitted by SparkPeople user MATOCIQUALA.
Add another half tablespoon of the remaining olive oil. When it is hot, add the beaten eggs and scramble them. Remove those as well, scraping the pan clean if any has stuck.
Turn the heat up, add the remaining olive oil, and once it is hot add the five spice powder and the rice, tossing the rice quickly in the oil to coat. Add the remaining vegetables and protein--including the previously cooked eggs and onions--all coarsely diced, and stir to combine. Turn the heat to low, cover, and allow the vegetables a few minutes to cook.
(You can use any vegetables. Peas are nice, as are fresh baby kale or spinach. Baby corn! Water chestnuts! Bok choy! The more the merrier. You can also add additional protein.)
Serve with soy sauce and allow everyone to doctor their own to their taste.
Serving Size: Makes six generous servings
Number of Servings: 6
Recipe submitted by SparkPeople user MATOCIQUALA.
Nutritional Info Amount Per Serving
- Calories: 318.4
- Total Fat: 16.6 g
- Cholesterol: 156.6 mg
- Sodium: 178.4 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 3.4 g
- Protein: 19.0 g
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