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Ingredients
- 1 1/2 cups brown rice
- 3/4 cup low-sodium soy sauce
- 2 Tbsp light brown sugar
- 1 Tbsp white wine or rice vinegar
- 1 Tbsp grated frest ginger
- 1 Tbsp peanut or olive oil
- 2 carrots, cut into matchstick-sized strips
- 2 cups snow peas, cut into thirds
- 2 cups bean sprouts
- 4 scallions (white and light green parts only), thinly sliced
- 4 eggs, lightly beaten
Details
Servings 4
Preparation
Step 1
Cook rice according to directions.
In a small bowl, combine soy sauce, sugar, vinegar and ginger. Set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add the carrots and stir-fry for 2 minutes. Add the snow peas, bean sprouts and 3 Tbsp of the soy sauce mixture. Stir-fry until vegetables are almost tender but still crisp, about 2 minutes. Transfer to bowl.
Return skillet to medium-high heat and add remaining sauce mixture, rice and scallions. Cook until warmed through, about 1 minute. Make a large space in the center of the rice and pour the eggs into it. Scramble the eggs with spatula until set. Stir the eggs into the rice.
Serve rice and top with vegetables.
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