Ginger-Scallion Stir-Fried Brown Rice
8
Points®
Total time: 44 min • Prep: 30 min • Cook: 14 min • Serves: 4 • Difficulty: Easy
This colourful dish boasts the flavour of ginger mixed with a variety of vegetables that includes carrots, mushrooms, snow peas, green peas and kale mixed with scallops. Make this quick dish even faster with leftover rice. We recommend using day old rice for this recipe. Starting with cold rice helps this recipe cook to perfection. The dish cooks very fast so you want to keep the ingredients moving so that they won't burn. The addition of egg boosts its protein value for a satisfying meal.
Ingredients
Olive oil
2 tsp(s)
Carrots
½ cup(s)
Dried shiitake mushrooms
½ cup(s), stems removed, thinly sliced
Ginger root
1 tsp(s), fresh, minced
Snow peas
½ cup(s), sliced in half lengthwise
Frozen green peas
½ cup(s), or fresh
Cooked long grain brown rice
4 cup(s), freshly cooked or left-over
Kale
1 cup(s), chopped, or other greens such as Swiss chard or collard greens
Egg
2 large, well-beaten
Low sodium soy sauce
2 tbsp(s)
Uncooked scallions
⅓ cup(s), sliced, or more for additional garnish
Instructions
1
Heat oil in a large nonstick skillet over high heat until very hot but not smoking; add carrot 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.
2
Next, add chopped greens; reduce heat to medium and cooked, covered, 2 minutes. Remove cover and increase heat back to medium-high. Add beaten egg, soy sauce and 1/4 cup of scallions, stirring to combine; cook 3 to 4 minutes more and garnish with remaining scallions.
3
Yields about 1 3/4 cup per serving.
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