Rice Fried Vegetables
Vegetarian Times Issue: January 1, 2008 p.74
In this vegetable fried rice reversal, the vegetables are dominant and the rice secondary. Feel free to substitute, add, or augment the vegetables—just don’t subtract.
Directions
- Heat small skillet over medium heat 1 minute. Add 1 tsp. oil, and swirl to coat pan. Wait 30 seconds, then add eggs. Tilt pan in all directions to let eggs flow to edges, and cook 2 to 3 minutes, lifting cooked eggs to allow uncooked eggs to flow underneath. Flip omelet, and cook 30 seconds more, or until dry, but not browned. Transfer to plate, and cut into strips.
- Heat large, deep skillet or wok over medium heat 1 minute. Add remaining oil and swirl to coat pan. Add green onions and ginger, and sauté 5 minutes or until onions are soft. Stir in broccoli, asparagus, carrot, and garlic, and stir-fry 8 to 10 minutes, or until vegetables are crisp-tender. Fold in kale with tongs. Cook 2 minutes, or until kale is bright green and slightly wilted. Stir in rice, soy sauce, egg strips, and sriracha chile sauce. Serve topped with peas and almonds.
ingredient list
Serves 4
- 1 Tbs. plus 1 tsp. toasted sesame oil or peanut oil, divided
- 3 large eggs, beaten
- 3 green onions, chopped (1/4 cup)
- 3 Tbs. minced fresh ginger
- 4 cups chopped fresh broccoli
- 1/2 lb. chopped asparagus or green beans
- 1 medium carrot, cut in thin slices on the diagonal (1/2 cup)
- 2 cloves garlic, minced (2 tsp.)
- 4 cups chopped kale, collards, spinach, or Swiss chard
- 3 cups cooked brown rice
- 2 Tbs. low-sodium soy sauce
- 1 tsp. sriracha chile sauce
- 1 1/2 cups frozen peas, thawed
- 2/3 cup toasted sliced almonds
Nutritional Information
Per SERVING:
| Calories |
292 |
| Protein |
13g |
| Total fat |
10g |
| Saturated fat |
2g |
| Carbs |
41g |
| Cholesterol |
159mg |
| Sodium |
400mg |
| Fiber |
8g |
| Sugars |
4g |
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