I know a number of us have issues with brown rice. We complain it isn’t so tasty like the white long grain rice but it is a very healthy choice. I have decided we look at how I make my brown rice yummy.
1 chopped onion
2 1⁄2 tablespoons olive oil
1 egg, lightly beaten (or more eggs if you like)
3 drops soy sauce
3 drops sesame oil (optional)
8 ounces cooked chicken breast, chopped
1⁄2 cup finely chopped carrot (very small)
1⁄2 cup frozen peas, thawed
4 cups cold cooked brown rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts.
1. Heat 1 tbsp olive oil in a pan/pot/wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
Allow wok to cool slightly.
2. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
3. Add 1/2 tbsp olive oil to pan/pot/wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
4. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
5. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
6.Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
NUTRITION FACTS FOR BROWN RICE
Rice, brown, long-grain, cooked
Amount Per 100 grams
% Daily Value*
Total Fat 0.9 g 1%
Saturated fat 0.2 g 1%
Polyunsaturated fat 0.3 g
Monounsaturated fat 0.3 g
Cholesterol 0 mg 0%
Sodium 5 mg 0%
Potassium 43 mg 1%
Total Carbohydrate 23 g 7%
Dietary fiber 1.8 g 7%
Sugar 0.4 g
Protein 2.6 g 5%
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 2%
Vitamin D 0% Vitamin B-6
I hope you enjoy this recipe. Drop your comments on how you make brown rice.
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