• 1 cup(s) brown long grain rice
• 1 egg(s)
• 2 tsp vegetable oil
• 1 tsp garlic
• 1 tsp ginger
• 1 cup(s) edamame, shelled (frozen), thawed
• 1/2 cup(s) red bell pepper, chopped
• 1/2 cup(s) scallion(s), sliced
• 2 tbsp soy sauce, low sodium
• 1 tsp sesame seed oil
|  | 1. Cook rice according to package directions (brown rice takes longer to cook than white rice). Spread rice on a baking dish coated with cooking spray when done (this will let the rice cool quickly before toasting).
2. While rice is cooling, pour beaten egg in a skillet over medium heat coated with cooking spray. Let set for 1 to 2 minutes. Break into large chunks and remove from pan. Wipe out pan.
3. Heat 2 tsp vegetable oil in pan. Add cooled rice and cook without stirring for 6 - 7 minutes until browned (let it sit longer for more crunchy rice). Flip rice with spatula and let it brown for a few more minutes. Add garlic and ginger and cook for another minute.
4. Stir in veggies and cook until heated through. Add soy sauce, sesame oil and egg. Serve. |
