Ingredients
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 1 small head broccoli, chopped
- 1/2 teaspoon salt
- 2 cups frozen edamame
- 1 large carrot, grated
- 1 cup bean sprouts
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 3 cups cooked brown rice
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 1/2 cup chopped scallions
- 1/4 cup chopped cilantro
Directions
- Heat 1 tablespoon oil in a large skillet over high heat. Add onion, broccoli and 1/4 teaspoon salt and cook, stirring occasionally, until vegetables soften and begin to brown, 3 to 5 minutes. Lower heat if mixture threatens to scorch. Transfer vegetables to a large bowl with a slotted spoon.
- Add 1 tablespoon oil to skillet. When it's hot, add edamame, carrot, bean sprouts, 1/4 cup water and remaining 1/4 teaspoon salt. Cook, shaking skillet until water evaporates, 1 to 2 minutes. Transfer to bowl with vegetables.
- Add remaining tablespoon oil to skillet; when it's hot, add garlic and ginger. About 15 seconds later, begin to scatter rice in pan a bit at a time, breaking up clumps with your fingers. Let cook without stirring until you hear it sizzle and smell it toasting (but not burning).
- Return vegetable mixture to pan and stir quickly to integrate. Add water, 2 tablespoons at a time, to help release any browned bits from bottom of pan, and cook, stirring, for about 1 minute. Add soy sauce, sesame oil and black pepper. Turn off heat; stir in scallions. Garnish with cilantro.
Nutrition Information
Servings Per Recipe: 4PER SERVING: 394 cal., 18 g total fat (2 g sat. fat), 587 mg sodium, 49 g carb. (8 g fiber), 12 g pro.h