Ginger-Scallion Stir-Fried Brown Rice
Dried shiitake mushroom(s)
½ cup(s), stems removed, thinly sliced
1 tsp, fresh, minced
½ cup(s), sliced in half lengthwise
Uncooked green peas
½ cup(s), or fresh peas
Long grain cooked brown rice
4 cup(s), freshly cooked or left-over
1 cup(s), chopped, or other greens such as Swiss chard or collard greens
2 large, well beaten
Low sodium soy sauce
⅓ cup(s), sliced, or more for additional garnish
- 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.
- 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. Yields about 1 3/4 cup per serving.