Seared Red Rice With Spinach, Mushrooms, Carrot and Egg

By mariannefeldman

http://www.nytimes.com/2012/04/17/health/nutrition/seared-red-rice-with-spinach-mushrooms-carrot-and-egg.html?_r=1&ref=health&pagewanted=print

Ingredients

• Optional garnishes:
• NYtimes
• 17, 2012 2012
• Seared Red Rice With Spinach, Mushrooms, Carrot and Egg
• By MARTHA ROSE SHULMAN
• 2 2 2 tablespoons rice bran oil
• 1 1 1 small or medium onion, sliced
• 1 1 2-inch-long large carrot, peeled and cut in 2-inch-long julienne
• 4 4 1/2-inch ounces tofu, patted dry and cut in 1/2-inch dice
• 6 6 6 white or cremini mushrooms, cut in thick slices
• 4 4 4 large garlic cloves, minced
• 2 2 2 serrano chilies, minced
• 1 1 to 1 2 bunch spinach (3/4 to 1 pound), ends trimmed, rinsed thoroughly in 2 changes of water
• to and freshly ground pepper to taste
• 2 2 2 eggs, beaten and seasoned with salt and pepper
• 5 5 5 cups cooked red rice
• 1 1 to tablespoon fish sauce or soy sauce (more to taste, optional)
• 1 1 1 bunch scallions, both white and green parts, chopped (optional)
• Chopped cilantro
• Thinly sliced cucumber
• Lime wedges
• Scallions
• Fish sauce with hot chilies (nam pla prik)

Preparation

Step 1

1. Heat a 14-inch wok or large, heavy skillet over high heat until a drop of water evaporates upon contact. Swirl in the oil and add the onion, carrot, tofu and mushrooms. Stir-fry until the vegetables are crisp-tender and the tofu is lightly colored, about 2 minutes. Add the garlic and chili, stir-fry for no more than 10 seconds, and add the spinach. Stir-fry until the spinach wilts, season to taste with salt and pepper, and pour in the beaten egg. Stir-fry until the egg is scrambled, and add the rice. Cook, scooping up the rice with your paddle, then pressing it into the pan and scooping it up again, for about 2 minutes, until the mixture has a nice seared aroma. Add the fish sauce or soy sauce and chopped scallions, stir together for about half a minute, and serve, passing the optional garnishes.

Yield: 4 to 6 servings.

Advance preparation: Cooked rice will keep for 3 to 4 days in the refrigerator. The dish is a last-minute stir-fry, but the ingredients can be prepared hours ahead and refrigerated.

Nutritional information per serving (4 servings): 426 calories; 11 grams fat; 2 grams saturated fat; 4 grams polyunsaturated fat; 4 grams monounsaturated fat; 93 milligram cholesterol; 66 grams carbohydrates; 5 grams dietary fiber; 122 milligrams sodium (does not include salt to taste); 15 grams protein

Nutritional information per serving (6 servings): 284 calories; 8 grams fat; 2 grams saturated fat; 3 grams polyunsaturated fat; 3 grams monounsaturated fat; 62 milligram cholesterol; 44 grams carbohydrates; 3 grams dietary fiber; 81 milligrams sodium (does not include salt to taste); 10 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”