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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A lighter version of fried rice. You can use leftover rice and just about any vegetable in this dish. Ingredients:
1 cup brown rice |
1 large egg |
1 clove garlic, minced |
2 tbsp ginger, grated |
2 green onions, sliced |
1 medium carrot, diced |
1 stalk celery, diced |
1 cup sugar snap peas, cut in half |
1/2 cup chicken broth |
1 1/2 tsp sesame oil |
2 tsp soy sauce |
Directions:
1. Prepare brown rice according to package directions. You should have 2 cups of cooked brown rice.
2. Heat a medium size saute pan over medium heat and spray with non-stick spray.
3. Scramble the egg and pour into the pan. Swirl to coat the bottom of the pan and allow the egg to cook thoroughly.
4. Remove the egg to a cutting board, allow to cool slightly and cut into very fine strips.
5. Spray the pan with pan spray again, and add the garlic, ginger, and green onions. Cook until aromatic.
6. Add the carrots, celery, and peas and cook for a minute.
7. Add the broth, cover and cook for 4 - 5 minutes, until vegetables are tender.
8. Remove the lid and allow the broth to evaporate.
9. Add the cooked brown rice, sliced egg, soy sauce, and sesame oil. Continue to cook until heated through.
10. Serve and enjoy!
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