Stir-Fried Brown Rice and Vegetables
Brown rice has a nutty taste, and stir-frying gives it a little crunch and enhances the flavor. Adding chopped nuts and blueberries ties all the flavors together, making this recipe for Stir-Fried Brown Rice and Vegetables a satisfying, meatless meal.
If you are a meat eater, you can marinate and grill beef or chicken in tamari (an allowable food in Phase 3 of the diet) and add it to the dish.
NOTE: If you don’t tolerate eggs, simply leave the egg out.
- 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
- Heat 2 tablespoons of the oil in a large frying pan over medium-high heat for about 2 minutes, or until hot.
- Add the scallions, garlic, broccoli, carrots and celery and stir fry for 3 minutes, or until nicely browned.
- 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.
- Add the ½ teaspoon of oil to the frying pan and heat for 30 seconds.
- 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.
- Top the rice with the egg strips, and add the chopped nuts and apricots or blueberries. Serve immediately.
This recipe appears on page 95 of Recipes for Repair.
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