1 1/2 cups brown or brown basmati rice
2 tablespoons vegetable oil
3 eggs
1 bag frozen mixed vegetables - (16 oz)
4 scallions - (to 5)
Natural soy sauce
Directions: one line for each direction. When saved the lines will be numbered.
Combine the rice with 4 cups of water in a large saucepan. Bring to a simmer, then cover and simmer gently until the water is absorbed, about 35 minutes.
If using eggs, heat half of the oil in a medium-wide skillet. When hot, add the beaten eggs. Turn the heat down to medium-low. Cover, and cook until the eggs are set on top. Flip and cook briefly on the other side, then slide the egg pancake onto a plate. When cool enough to handle, cut into strips about 1/2-inch wide by 1 1/2 inches long.
Heat the remaining oil in a wok or stir-fry pan. Add the mixed vegetables and stir-fry until they are just tender-crisp. Add the cooked rice and scallions. Season to taste with soy sauce and stir fry over medium-high heat for 3 to 4 minutes. Stir in the optional egg strips and serve, passing around extra soy sauce if you'd like.
This recipe yields 6 or more servings.
Comments: Serve this with some pan-sautéed tofu on the side, and perhaps some sliced tomatoes and bell peppers.
Nutrition Facts
Servings Per Recipe: 6
Amount Per Serving
Calories: 73
Calories from Fat 83.4%
Total Fat
7g
Cholesterol
94mg
Sodium
28mg
Carbohydrate
trace
Dietary Fiber
0g
Protein
3g
Exchanges: 1/2 Lean Meat
Rating: ()
Added On: November 20, 2008
* In A Vegetarian Kitchen at http://www.vegkitchen.com
