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.

Ingredients:

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)

  

Directions

Rice:

• Bring 2 cups of vegetable broth to a boil
• Add 1 cup of rice, cook until vegetable broth is absorbed 

Vegetables: 

• 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

Note:

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