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.
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