Vegetable Fried Brown Rice with Egg
Vegetable Fried Brown rice with egg - Healthier with Brown Rice
Healthy, because
Even smarter
With fried rice with vegetables, only good things come on the plate: Since brown rice is not peeled, silver skin and sprouts are preserved. This provides extra vitamins, minerals and fibre. Peas have plenty of B vitamins in their luggage, while eggs provide a good deal of protein power. And carrots do our skin good thanks to provitamin A.
The recipe for the fried rice with vegetables can be adapted as desired: Red peppers in strips bring colour and vitamin C into play, while fresh apple cubes and raisins provide the special twist.
Care should be taken with the bean sprouts: The sprouts, rich in vital substances, require absolute hygiene, which is why they should always be fresh and washed thoroughly before consumption.
Ingredients
- For the rice
- 9 ozs cooked Brown rice
- 1 bunch scallions
- 1 cup Frozen pea
- 8 ozs carrots
- 3 ozs soybean sprout
- 3 Tbsps vegetable oil
- 4 eggs
- 3 Tbsps soy sauce
- peppers
- also
- pickled ginger (or ginger chutney, such as Asialaden)
Preparation steps
For the rice, rinse rice in a colander, drain and cook in salted water according to package directions and let cool completely.
Rinse scallions, drain and pat dry and cut into thin rings. Peel carrot and cut into sticks. Thaw peas. Rinse sprouts in a colander and drain.
In a wok, heat oil and fry scallions and carrots for 3-5 minutes. Add peas and sauté for about 2 minutes. Add rice and fry for about 3 minutes. Stir frequently. Slide rice mixture to one side of wok. Whisk eggs and season with soy sauce and pepper and pour into wok. Fry scrambled eggs and mix with rice. Sprinkle with sprouts and season with pepper. To serve, garnish with pickled ginger and ginger chutney, as desired
