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Fried Rice with Vegetables
Serves 6 |
Deliciously simple and savory.
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Ingredients:
| 1 tablespoon canola oil |
| 3 cloves garlic, minced |
| 1 teaspoon minced fresh ginger |
| 1 cup broccoli flowerets |
| 1 red bell pepper, chopped |
| 1 yellow onion, chopped |
| 1/2 cup chicken broth |
| 1/2 cup frozen green peas |
| 1/4 cup soy sauce |
| 3 cups cooked brown rice |
| 2 egg whites, lightly beaten |
Directions:
- In a large nonstick skillet, heat canola oil over medium-high heat. Add garlic and ginger. Cook, stirring constantly, for 1 minute. Add broccoli, bell pepper, and onion. Cook, stirring constantly, for 1 minute.
- Reduce heat to medium. Add broth. Cover and simmer until vegetables are crisp-tender, about 3 minutes. Add peas and 2 tablespoons soy sauce. Cook, stirring, for 3 minutes. Place vegetables in a large bowl.
- In same skillet, combine rice and remaining soy sauce. Cook, stirring constantly, until rice is golden, about 2 minutes. Reduce heat to low. Add egg whites. Cook, stirring occasionally, until egg whites are set, about 2 minutes.
- Return vegetables to skillet. Cook, stirring, until heated through, about 5 minutes. Spoon into individual bowls and enjoy.
| Cooking Method: | Skillet |
| Course: | Side |
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