Here’s a healthful spin on a favorite Chinese dish. It’s savory, flavorful, and packed with nutrition that will leave you feeling satisfied. I make this in my big Wok and chock it FULL of vegetables. It’s my go-to dish when I have lots of leftover rice. Enjoy this healthy comfort food!
Hearty Not-Fried Rice
- 3 Cups Brown Rice cooked and cooled
- 1 Red Bell pepper chopped
- 1 1/2 Cup Carrots chopped
- 1 Cup Celery chopped
- 1 Cup Frozen Peas
- 1/2 Cup Green Onion chopped fine
- 1 Tablespoon Olive Oil
- 2 Eggs + 1 teaspoon Soy Sauce
- 1/2 Cup Cooked Chicken shredded (Optional)
- 1/2 Cup Almonds optional
- 1 Tablespoon Rice Vinegar
- 1 1/2 Tablespoon Bragg Liquid Aminos (Gluten-free soy substitute)
- 1 teaspoon Dried Ginger
- 1 Tablespoom Sesame Oil
Chop all vegetables into pea-sized pieces. Set aside
Whisk eggs and soy sauce in a small bowl. Spray a small frying pan with cooking spray and heat it to medium-high heat. Add the egg mixture in an even layer to the pan. Slide a flat spatula under the perimeter of the egg like you would when cooking an omelet. Cook for 5 minutes constantly sliding the spatula around the eggs. Flip the eggs, raw side down and cook for another 2 minutes. Remove from pan and cut the egg into one-inch strips. (You could always just scramble the eggs too. They will just have a different texture.) Set aside.
Add Olive Oil to Wok and sauté the carrots, peppers, and celery about 8 minutes or until crisp-tender. Mix the rice, peas, and chicken into the vegetables. Cover with a lid and cook until peas are warmed through.
Meanwhile, in a small bowl whisk together the rice vinegar, soy sauce, ginger, and sesame oil. Add the sauce to the rice mixture and stir until evenly coated.
Mix in the eggs, green onions and almonds and serve immediately.
(Includes Affiliate Link)