This dish works well with leftover rice.
1 cup uncooked brown rice
1 ½ tbsp. hot chili oil or canola oil (depending on whether you
like spicy food)
3 tbsp. low sodium soy sauce
1 carrot, peeled and cut into small pieces
¼ cup frozen peas
¼ cup shelled edamame
½ onion, diced
½ cup broccoli, cut into small pieces
½ cup cabbage, chopped
1 organic free range egg, beaten (optional) or 3 tbsp. egg whites
½ cup tofu, veg chicken, veg beef, cashews or peanuts
1) Cook the brown rice according to package directions. It works well
if you make it a day ahead and refrigerate. Leftover rice is great in
2) Heat ½ tbsp of oil in wok on medium-high heat. Add egg and fry
till done. Remove.
3) Add ½ tbsp. oil and 1 tbsp. soy sauce to wok. Add onion and
stir fry a few minutes. Then add remaining oil. Add broccoli, cabbage,
carrot, peas, edamame and your choice of tofu, veg chicken or veg beef
or cashews or peanuts. Stir fry all of this together a few minutes until
broccoli is fork tender.
4) Add rice and remaining soy sauce and stir with vegetables. Add egg
and stir everything together. Serve.
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