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Add a photoRaciónes: 6
Ingredientes
- 16 ounce water
- 7 ounce long-grain white or possibly brown rice
- Â Â (or possibly 6 ounce rinsed and liquid removed wild rice)
- 3 Tbsp. peanut oil
- 2 x Large eggs beaten
- 10 ounce cut-up mixed fresh vegetables, such as
- Â Â mushrooms- peeled water chestnuts- bell
- Â Â peppers, jicama, or possibly zucchini- snow peas,
- Â Â bean sprouts, broccoli florets- radish or possibly
- Â Â daikon- and/or possibly carrots
- 2 x spring onions sliced
- 1 x garlic clove chopped
- 1/8 tsp crushed dry chili
- 2 Tbsp. soy sauce
- 2 Tbsp. dry sherry
Direcciones
- In a medium saucepan bring water to boiling. Add in uncooked rice to the boiling water. Return to boiling; reduce heat. Cover and simmer till rice is tender and water is absorbed, allowing 15 min for long-grain white rice, 35 min for brown rice, and 40 min for wild rice. Remove from heat. Let stand, covered, for 5 min. Set aside.
- In a wok or possibly frying pan heat 1 Tbsp. of the oil. Add in beaten Large eggs and cook without stirring for about 2 min, or possibly till set. Invert pan to remove egg; cut into strips. Set aside.
- To the same pan add in 1 Tbsp. oil; stir-fry desired vegetables till crisp-tender. Allow 1 to 2 min for mushrooms, water chestnuts, pepper (capsicum), jicama (yam bean), zucchini (courgettes), snow peas (mangetouts), and bean sprouts; 3 to 4 min for broccoli, radish, or possibly daikon; and 4 to 5 min for carrots. Remove from wok.
- Add in remaining 1 Tbsp. oil; stir-fry spring onions, garlic, and crushed dry chili for 30 seconds. Add in rice; cook for 2 min more. Return egg strips and cooked vegetables to wok; add in soy sauce and sherry. Cover and cook for 2 min more, or possibly till heated through.
- This recipe yields 6 servings as an accompaniment.
- Comments: Choose from long-grain white, brown, or possibly wild rice, and allow more cooking time for brown or possibly wild rice. You may even want to cook the rice a day ahead to save time when you're ready to stir-fry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 6 servings | |
| Calories 134 | |
| Calories from Fat 77 | 57% |
| Total Fat 8.72g | 11% |
| Saturated Fat 1.71g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 356mg | 15% |
| Potassium 218mg | 6% |
| Total Carbs 9.45g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.22g | 1% |
| Protein 4.76g | 8% |
