Stir-Fried Brown Rice and Vegetables
Author: 
Recipe type: PHASE 1 • Entrees
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 3 tablespoons extra virgin olive oil, divided
  • 4 scallions, chopped
  • 2 cloves garlic, chopped
  • 1 cup broccoli, broken into small florets or coarsely chopped
  • 1 cup shredded carrots
  • 1 cup sliced celery
  • 1 cup cooked brown rice
  • ½ teaspoon extra virgin olive oil
  • 1 egg, lightly beaten
  • 2 tablespoons chopped, toasted almonds or walnuts
  • 2 tablespoons blueberries
Instructions
  1. Heat 2 tablespoons of the oil in a large frying pan over medium-high heat for about 2 minutes, or until hot.
  2. Add the scallions, garlic, broccoli, carrots and celery and stir fry for 3 minutes, or until nicely browned.
  3. Add the remaining 1 tablespoon of oil and the rice, and stir fry for another minute. Remove the rice and vegetables from the frying pan.
  4. Add the ½ teaspoon of oil to the frying pan and heat for 30 seconds.
  5. Pour the egg into the frying pan, making sure to cover the bottom of the pan. Cook for 1 minute, turn, and cook for 1 minute, or until set. Remove the egg and slice into thin strips.
  6. Top the rice with the egg strips, and add the chopped nuts and apricots or blueberries. Serve immediately.
Notes
Phase 3 Variation: Once you reach Phase 3, you may add 1 tablespoon of tamari at the same time as you add the rice and replace the blueberries with apricots, if you prefer. Continue as directed.
Recipe by Recipes for Repair at https://recipesforrepair.com/stir-fried-brown-rice-vegetables/