Easy Skillet Rice and Vegetables
"I make this with brown rice because I love the flavor, white will be fine also, it's a great recipe especially if you have some leftover cooked rice in your fridge. You can add in some Asian spices to this very basic recipe and build your own creation. This is for two servings but the amounts can be increased"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (234.2 g)
- Calories 280
- Total Fat - 9 g
- Saturated Fat - 2.3 g
- Cholesterol - 163.7 mg
- Sodium - 710.1 mg
- Total Carbohydrate - 39.4 g
- Dietary Fiber - 3.1 g
- Sugars - 0.5 g
- Protein - 11.5 g
- Calcium - 78.6 mg
- Iron - 2.6 mg
- Vitamin C - 8.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Pour oil into nonstick skillet and place over medium-high heat. Cook rice in hot oil for 4 minutes, until golden-brown. Add in some spices of choice or soy sauce if you like.
Step 2
Stir in thawed vegetables, then push rice mixture to one side of the skillet. In the other side of the skillet, scramble the eggs until set. Stir into rice mixture. Season with salt and pepper.
Tips
No special items needed.
0 Reviews
You'll Also Love
