Fast & flavorful; a perfect accompaniment to many meat dishes, or eat with vegetarian fare!
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.
Serve this with some pan-sauteed tofu on the side, and perhaps some sliced tomatoes and bell peppers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 237 | ||
Calories from Fat: 62 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 93.1mg | 29 % | |
Sodium 36.5mg | 1 % | |
Potassium 192mg | 5 % | |
Total Carbohydrate 37.1g | 11 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 35g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 237
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