-
Serves
1 to 2
Author Notes
A simple fried rice made with leftover brown rice and carrots (but almost any vegetable would work well.) —Erin (Naturally Ella)
- Test Kitchen-Approved
Ingredients
2 tablespoons
peanut oil, divided
1/4 cup
diced onion
1/2 cup
diced red pepper
1 cup
diced carrots
2 cups
cooked brown rice
3 tablespoons
soy sauce
1 tablespoon
rice wine vinegar
1 tablespoon
mirin
2
eggs
2 tablespoons
toasted sesame seeds
2 tablespoons
minced cilantro, for serving
Directions
- In a large skillet set over low heat, heat 1 tablespoon peanut oil. Stir in the onion and red pepper, cooking until tender, 5 to 6 minutes. Add diced carrots and continue to cook for another 5 to 6 minutes, until carrots are slightly soft. Stir in brown rice, soy sauce, rice vinegar, and mirin, cooking for 2 to 3 more minutes to fry the rice.
- Create a large well in the center of the rice and add remaining tablespoon of peanut oil. Whisk the eggs in a bowl, then pour them into the well. Cook the eggs, stirring occasionally, until set, 3 to 4 minutes. Stir in sesame seeds, then serve hot with a sprinkle of cilantro.
,
, ,Balanced,High-Fiber
, Serves 1 to 2 Author Notes A simple fried rice made with leftover brown rice and carrots (but almost any vegetable would work well.) —Erin (Naturally Ella) Test Kitchen-Approved Ingredients 2 tablespoons peanut oil, divided 1/4 cup diced onion 1/2 cup diced red pepper 1 cup diced carrots 2 cups cooked brown rice 3 tablespoons
, http://www.edamam.com/ontologies/edamam.owl#recipe_62b12ea7fcb289af4ee7633041b0a7ab
, 2
, Balanced,High-Fiber
, Vegetarian,Pescatarian,Dairy-Free,Tree-Nut-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Lupine-Free,Mollusk-Free,Kosher
,
, Ingredients:
- 2 tablespoons peanut oil, divided
- 1/4 cup diced onion
- 1/2 cup diced red pepper
- 1 cup diced carrots
- 2 cups cooked brown rice
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon mirin
- 2 eggs
- 2 tablespoons toasted sesame seeds
- 2 tablespoons minced cilantro, for serving
,
, Serves 1 to 2 Author Notes A simple fried rice made with leftover brown rice and carrots (but almost any vegetable would work well.) —Erin (Naturally Ella) Test Kitchen-Approved Ingredients 2 tablespoons peanut oil, divided 1/4 cup diced onion 1/2 cup diced red pepper 1 cup diced carrots 2 cups cooked brown rice 3 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 tablespoon mirin 2 eggs 2 tablespoons toasted sesame seeds 2 tablespoons minced cilantro, for serving Directions In a large skillet set over low heat, heat 1 tablespoon peanut oil. Stir in the onion and red pepper, cooking until tender, 5 to 6 minutes. Add diced carrots and continue to cook for another 5 to 6 minutes, until carrots are slightly soft. Stir in brown rice, soy sauce, rice vinegar, and mirin, cooking for 2 to 3 more minutes to fry the rice. Create a large well in the center of the rice and add remaining tablespoon of peanut oil. Whisk the eggs in a bowl, then pour them into the well. Cook the eggs, stirring occasionally, until set, 3 to 4 minutes. Stir in sesame seeds, then serve hot with a sprinkle of cilantro.
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