This recipe comes from the April 2007 issue of Southern Living. I happened to have most everything it called for (except the green onions, I substituted regular diced onions) wasting away in the fridge. But don’t sweat it if you don’t. Use whatever veggies are calling to be used up. Ratio wise, this recipe is more fresh veggies than brown rice. Plus eggs for protein. You can add some leftover meats as well…whatever you like! Also, it isn’t so hard to keep “fresh” ginger around…check out this post on how I do it!
1 (5.3) oz bag of quick cooking brown rice (I used the Success Boil In A Bag brown rice, the larger size is 5.3 oz)
1 8 oz bag of of fresh sugar snap peas
4 green onions, cut into two inch pieces (or whatever onions you have on hand in the quantity you like)
1/2 cup matchstick carrots (I used baby carrots cut in to quarters lengthwise and I used more than the recipe called for because I had a ton of them sitting around)
Vegetable cooking spray (I used a little olive oil instead)
1 tbsp grated fresh ginger
2 garlic cloves, minced (I smashed them in the garlic press)
2 large eggs, lightly beaten
2 tbs light soy sauce
2 tsp dark sesame oil
Cook rice according to package directions and drain well. The boil in a bag rice takes 8-10 minutes so you can cook it while you chop the veggies.
Saute the peas, onions and carrots in a large nonstick skillet coated with cooking spray or veggie oil/olive oil over medium-high heat for about 3 minutes until tender but still crisp. You can also use an electric wok to keep the house from getting as hot. I use my wok all the time in the summer!
Add garlic and ginger and saute for another minute. Add rice and cook for two more minutes. Make a well in the middle of the pan and add the the eggs. Stir occassionally until set, about a minute or two. If you wait a bit until you stir the egg will soft-set and the pieces of egg won’t coat the rice. If you like it coated, start stirring right away.
Stir in soy sauce and sesame oil.
Makes four side dish portions or two lunch-sized portions.