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Photo of Ginger-Scallion Stir-Fried Brown Rice by WW

Ginger-Scallion Stir-Fried Brown Rice

1 - 9
PersonalPoints™ per serving
Total Time
44 min
Prep
30 min
Cook
14 min
Serves
4
Difficulty
Easy
Make this quick dish even faster with leftover rice. The addition of egg ups its protein value for a satisfying meal.

Ingredients

Olive oil

2 tsp(s)

Uncooked carrot(s)

1 cup(s)

Dried shiitake mushroom(s)

½ cup(s), stems removed, thinly sliced

Ginger root

1 tsp(s), fresh, minced

Snow peas

½ cup(s), sliced in half lengthwise

Uncooked green peas

½ cup(s), or fresh peas

Cooked long grain brown rice

4 cup(s), freshly cooked or left-over

Uncooked kale

1 cup(s), chopped, or other greens such as Swiss chard or collard greens

Raw egg(s)

2 large, well beaten

Low sodium soy sauce

2 tbsp(s)

Uncooked scallion(s)

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. Yields about 1 3/4 cup per serving.

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