Ginger and scallion stir-fried brown rice
8
Points®
Total time: 44 min • Prep: 30 min • Cook: 14 min • Serves: 4 • Difficulty: Easy
This colorful dish boasts the flavor 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
Carrots
½ cup(s), thinly sliced
Dried shiitake mushroom
½ cup(s), sliced, stems removed, thinly sliced
Fresh ginger
1 tsp, fresh, minced
Snow peas
½ cup(s), whole, sliced in half lengthwise
Frozen green peas
½ cup(s), or fresh peas
Cooked long grain brown rice
4 cup(s), freshly cooked or day old
Kale
1 cup(s), or other greens such as Swiss chard or collards, chopped
Egg
2 large egg(s), well-beaten
Less sodium soy sauce
2 Tbsp
Scallions
⅓ cup(s), chopped or sliced, sliced, divided
Instructions
1
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.
2
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.
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