Fried Brown Rice

Fried Brown Rice

Fried Brown Rice

25 minutes

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Details
  • Serving Size:   2
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   12 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 tablespoon brown sugar
  • 2 carrots, sliced thinly
  • 2 cups cooked, cooled brown rice
  • 1 cup sliced crimini mushrooms
  • 2 eggs, beaten
  • 2 tablespoons minced fresh ginger
  • 1 teaspoon minced garlic
  • 1 cup chopped green beans
  • 2 scallions, chopped (about 1/2 cup)
  • 1 tablespoon toasted sesame oil, plus more for drizzling
  • 4 tablespoons soy sauce
  • 1 zucchini squash, sliced thinly
Instructions

Heat a large skillet over medium heat. Coat the pan with nonstick cooking spray.

Add the beaten eggs and stir with a spatula almost constantly for 3 minutes, until scrambled, fluffy, and cooked through.

Remove to a small plate. Wipe out the skillet.

Add 1 TBSP sesame oil to the skillet and increase the heat to medium-high.

Add the carrots, zucchini, green beans, mushrooms, ginger, and garlic.

Saute, stirring frequently for about 5-7 minutes, until slightly softened.

Add the rice. The pan of veggies and rice will seem dry but you want the rice to brown and get nice and crispy.

Saute the whole mixture for about 2 minutes.In a small bowl, whisk together the soy sauce and brown sugar until the sugar is dissolved.

Pour into the pan.Stir the mixture to coat everything evenly.

Drizzle everything with additional sesame oil (about 1 tsp).

Add the scrambled egg to the pan and mix everything well.

Serve.

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