Brown Rice Stir Fry With Coriander Omelette Recipes
BROWN RICE VEGGIE STIR-FRY
"My husband and I first tasted this colorful combination while visiting my sister in Grants Pass, Oregon," notes Maxine Driver of Littleton, Colorado. "We enjoyed it so much that now I often make it for family and friends."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large skillet or wok, combine the water, soy sauce and oil. Add the zucchini, cabbage, mushrooms and onion; stir-fry for 4-5 minutes or until crisp-tender. Add the rice, tomato and carrot; stir-fry for 2-3 minutes or until heated through. Sprinkle with almonds.
Nutrition Facts : Calories 263 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 6g fiber), Protein 7g protein.
BROWN RICE STIR-FRY WITH CORIANDER OMELETTE
This dish is full of flavour and crunch - guaranteed to perk up that pack of brown rice at the back of the cupboard
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 14
Steps:
- Cook the rice following pack instructions. Heat 2 tsp oil in a large frying pan or wok. Add the ginger and garlic and fry for 1 min. Tip in the veg and stir-fry over high heat for 3-4 mins.
- Meanwhile, mix the eggs with the coriander and seasoning. Heat a small non-stick frying pan with the remaining oil. Add the egg, stir once, then allow to cook over a gentle heat until almost set. Flip (using a plate if necessary) and cook on the other side until cooked through. Tip onto a board and cut into strips.
- Add the drained cooked rice, soy sauce, sesame oil and chilli jam to the veg, mixing to heat through. Divide into bowls and top with the omelette strips, a few coriander leaves and sesame seeds.
Nutrition Facts : Calories 351 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.73 milligram of sodium
BROWN RICE STIR-FRY WITH CORIANDER OMELETTE
This dish is full of flavour and crunch - guaranteed to perk up that pack of brown rice at the back of the cupboard
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 14
Steps:
- Cook the rice following pack instructions. Heat 2 tsp oil in a large frying pan or wok. Add the ginger and garlic and fry for 1 min. Tip in the veg and stir-fry over high heat for 3-4 mins.
- Meanwhile, mix the eggs with the coriander and seasoning. Heat a small non-stick frying pan with the remaining oil. Add the egg, stir once, then allow to cook over a gentle heat until almost set. Flip (using a plate if necessary) and cook on the other side until cooked through. Tip onto a board and cut into strips.
- Add the drained cooked rice, soy sauce, sesame oil and chilli jam to the veg, mixing to heat through. Divide into bowls and top with the omelette strips, a few coriander leaves and sesame seeds.
Nutrition Facts : Calories 351 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.73 milligram of sodium
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- Mix chicken, 2 scallions, soy sauce, and cornstarch in a medium bowl; marinate 10 minutes at room temperature, stirring occasionally.
- Heat 2 tablespoons oil in a large nonstick skillet over high heat. Add mushrooms; stir-fry for 15 seconds. Add garlic and ginger and stir-fry for 10 seconds. Add chicken mixture and cook, stirring often, until golden brown and cooked through, about 3-4 minutes. Transfer the cooked chicken mixture to a medium bowl; wipe skillet clean.
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- In a large skillet, heat oil over medium-high heat. Add eggs and season with salt and pepper. Cook until whites are crisp at edges, about 4 minutes. Transfer to a plate.
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Brown rice stir-fry with coriander omelette. A star rating of 4.2 out of 5. 10 ratings. This dish is full of flavour and crunch - guaranteed to perk up that pack of brown rice at the back of the cupboard. 45 mins.
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