STIR-FRIED RICE
Fried rice in 15 minutes! Cook Minute® Rice with chicken broth, stir-fry vegetables, soy sauce and egg. You'll feel good about serving your family this low- calorie, low-fat dish.
Provided by Minute Rice
Categories Trusted Brands: Recipes and Tips Minute® Rice
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet.
- Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
- Stir in cooked eggs. Serve immediately.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 60.2 g, Cholesterol 142.2 mg, Fat 8.9 g, Fiber 0.8 g, Protein 14 g, SaturatedFat 2 g, Sodium 1534.4 mg, Sugar 4.8 g
BLACK RICE STIR-FRY
Black rice takes on a deep purple hue when cooked, and makes for a dramatic and more nutritious stir-fry. Japanese eggplant brings meatiness; red cabbage supplies fresh crunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 13
Steps:
- Preheat a wok over medium-high heat for 1 minute. Add 1 tablespoon oil, swirling to coat. Season tofu with salt and cook until golden and crispy, about 5 minutes. Remove and set aside. Add 1 tablespoon oil and cook eggplant, stirring, until golden and tender, about 4 minutes. Remove and set aside. Add remaining tablespoon oil and cook ginger, garlic, and scallion whites, stirring, 1 minute. Add cabbage, kale, and 1/4 cup water and cook, stirring, until kale is tender, about 3 minutes.
- Mix in rice. Once heated through, add tofu and eggplant. Stir in Sriracha and soy sauce.
- Remove from heat; stir in lime juice. Garnish with scallion greens.
Nutrition Facts : Calories 272 g, Fat 12 g, Fiber 5 g, Protein 12 g, SaturatedFat 2 g, Sodium 137 g
BLACK RICE STIR FRY
Steps:
- Black rice should be made in advance. Preheat wok over med-high heat for 1 min. Add some spray oi. Season tofu with salt and pepper. cook all sides of tofu until golden and crispy - about 5-7 min. Remove and set aside. Add another spray of oil and add eggplant, stirring until golden and tender 4-6 minutes. I added a little soy to soften up the eggplant. Remove and set aside. Add another spray of oil and cook ginger, garlic and scallion whites stirring - 1 min. Add cabbage, kale and 1/4 cup water and cook, stirring until kale is tender - about 3 min. 2. Mix in rice (made in advance) Once heated through, add tofu and eggplant. Stir in Sriracha and soy sauce. 3. Remove from heat; stir in lime juice. Garnish w scallion greens
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