Take yesterday’s rice and turn it into today’s lunch. Pack it up and serve hot or at room temperature for a filling healthy meal everyone will enJOY.
Make it a gourmet meal and serve with Instant Pot Asian Ribs.
Duration: 30 minutes
Cook Time: 15 minutes
Prep Time: 15 minutes
- 3 scallions, thinly sliced
- ⅓ cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- Dash of hot sauce
- 2 teaspoons fresh grated ginger
- 2 garlic cloves, grated
- 2 tablespoons toasted sesame oil
- Toasted peanut oil or grapeseed oil for stir frying
- 1 stalk broccoli, cut into small pieces or 2 cups frozen
- ¼ cup frozen peas, thawed
- ¼ cup frozen or fresh carrots, diced small
- ¼ cup frozen shelled edamame, thawed
- 3 scallions, sliced
- 2 cups cooked brown or white rice, leftover rice works best for this
- 2 eggs, lightly whisked
- Kosher salt
- Freshly ground black pepper
1. Whisk scallions, soy sauce, vinegar, honey, hot sauce, ginger, garlic, and oil together and set aside.
1. Heat a wok or large sauté pan over high heat. Add enough oil to have a quarter-inch of oil in the pan.
2. Add broccoli, peas, carrots, edamame, and scallions and stir fry until cooked through and lightly browned.
3. Push vegetables to the side of the pan and add rice. Stir fry until rice is crisped up and lightly browned.
4. Push rice to the side and add eggs. Cook eggs until they are completely set. Stir vegetables and rice into eggs and pour sauce over the entire mixture. Turn off the heat and adjust seasoning with salt and pepper.
By Jamie Geller
Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do.
As “The Bride Who Knew Nothing”, Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (The New York Times), she’s the creative force behind JamieGeller.com
Jamie and her hubby live in Israel with their six super kids who give her plenty of reasons to get out of the kitchen – quickly. Check out her new book, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us
Originally published: 2/27/2017