Ginger and Scallion Stir-Fried Brown Rice
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 Core RecipeServings | 4 Preparation Time | 30 min Cooking Time | 14 min Level of Difficulty | Easy main meals | Make this quick dish even faster with leftover rice. The addition of egg ups its protein value for a satisfying meal. |
| Ingredients |
2 tsp olive oil
1/2 cup carrot(s), thinly sliced on diagonal
1/2 cup shiitake mushroom(s), stems removed, thinly sliced
1 tsp ginger root, fresh, minced
1/2 cup snow peas, sliced in half lengthwise
1/2 cup frozen green peas, or fresh peas
4 cup cooked brown rice, freshly cooked or left-over
1 cup kale, chopped, or other greens such as Swiss chard or collards
2 large egg(s), well-beaten
2 Tbsp low-sodium soy sauce
1/3 cup scallion(s), sliced, or more for additional garnish
| Instructions |
- Heat oil in a large nonstick skillet over high heat until very hot
but not smoking; add carrots and then mushrooms. Cook, stirring and
shaking pan for 2 to 3 minutes. Add ginger and snow peas and cook for
30 seconds more; add peas and rice and stir to combine.
- Next, add chopped greens; reduce heat to medium and cook,
covered, about 2 minutes. Remove cover and increase heat back to
medium-high. Add beaten eggs, soy sauce and 1/4 cup of scallions,
stirring to combine; cook 3 to 4 minutes more and garnish with
remaining scallions. Yields about 1 3/4 cup per serving.
