Ginger and Scallion Stir-Fried Brown Rice
- Total Time
Make this quick dish even faster with leftover rice. The addition of egg boosts its protein value for a satisfying meal.
olive oil2 tsp
uncooked carrot(s)½ cup(s), thinly sliced
dried shiitake mushroom(s)½ cup(s), stems removed, thinly sliced
ginger root1 tsp, fresh, minced
snow peas½ cup(s), sliced in half lengthwise
frozen green peas½ cup(s), or fresh peas
long grain cooked brown rice4 cup(s), freshly cooked or day old
uncooked kale1 cup(s), or other greens such as Swiss chard or collards, chopped
egg(s)2 large, well-beaten
low sodium soy sauce2 Tbsp
uncooked scallion(s)⅓ cup(s), sliced, divided
- 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 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.