Ginger and scallion stir-fried brown rice
½ cup(s), thinly sliced
Dried shiitake mushroom(s)
½ cup(s), stems removed, thinly sliced
1 tsp, fresh, minced
½ cup(s), sliced in half lengthwise
Frozen green peas
½ cup(s), or fresh peas
Long grain cooked brown rice
4 cup(s), freshly cooked or day old
1 cup(s), or other greens such as Swiss chard or collards, chopped
2 large egg(s), well-beaten
Low sodium soy sauce
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.