Category: Main Dishes / Sides / Vegetarian

Yield: 8 servings

Ingredients

½ cup rice vinegar

1 tablespoon toasted sesame oil

4 cup brown rice (cook according to directions or use previously cooked)

8 eggs, lightly beaten

2 tablespoon canola oil

4 cups vegetables of your choice, chopped (Examples: broccoli, cabbage, bell peppers, asparagus, peas)

4 clove garlic, minced

4 scallions, cut into ½ inch pieces

2 tablespoons reduced-sodium soy sauce

3 tablespoon minced fresh ginger

Instructions

  1. Coat a large nonstick wok or skillet with cooking spray and place over medium heat. Pour in eggs and cook, stirring gently, until just set, 30 seconds to 1 minute. Transfer to a small bowl and set aside.
  2. Heat canola oil in the pan over medium-high; add vegetables, garlic and ginger; cook, stirring, until the vegetables are just tender, about 2 minutes. 
  3. Add the cooked rice, soy sauce and vinegar to the pan; cook until the liquid is absorbed, 30 seconds to 1 minute. 
  4. Fold in the cooked eggs and scallions. 
  5. Remove from the heat; finish by stirring in sesame oil.