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

Ginger-Scallion Stir-Fried Brown Rice

8
Points® value
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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