Sunday, April 3, 2011

Recipe of The Week: Stir Fry Rice

This is one of my go to meals when we need something quick during the week. Usually I will make the rice ahead of time, when we are having rice with another meal and just double up the amount I need. If you are making the rice that day, then start the rice first.

2 cups vegetable broth
1 cup brown rice
2 eggs scrambled
3 tablespoons olive oil
¼ Red or Green Pepper, sliced
1/2 bunch of broccoli
Mushrooms, sliced
½ onion sliced
Snap peas
Approx. ¼ cup of Tamari
Ground Pepper
Several Dashes of Tabasco (optional)

  • Bring 2 cups of vegetable broth to a boil
  • Add 1 cup of rice, cook until vegetable broth is absorbed 
  • In very large sauté pan, add oil - heat
  • Add pepper, onion, and mushrooms, sauté until soft (4-5 min)
  • Add broccoli, snap peas, sauté for about two minutes
  • Remove veggies from pan, add 1 tablespoon of oil
  • Add eggs and scramble
  • When eggs are cooked, add veggies back to the pan, stir
  • Add rice, fold in
  • Add Tamari, stir until folded in well and rice is heated through
  • Add Tabasco if desire
Folding is different that stirring. Folding more like picking up a spoonful and moving it over to another location; you don't want to stir too much because it will change the rice to a gluey mess.

Substitutions for Veggies:
  • Asparagus
  • Cauliflower
  • Green Beans
  • Snow Peas
  • Hot Peppers

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