Brown Rice With Asparagus And Egg Recipe
Brown rice with asparagus and egg is a filling rice preparation that can be served as a full meal. Cooked with added mixed veggies, the rice with asparagus and egg is flavored with garlic and ginger. Prepared with added nuts, this brown rice recipe can be served as lunch.
Ingredients
1 cup brown rice
1 large egg
1 large egg white
1 tablespoon water
1/4 teaspoon sugar
2 1/4 teaspoons reduced sodium soy sauce
Nonstick cooking spray
1/3 pound asparagus, tough stems removed, cut into 1 1/2 inch lengths
1/4 pound fresh snow peas, trimmed, or 1/2 6 ounce package frozen snow peas
1 tablespoon peanut or corn oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger or 1/2 teaspoon ground ginger
1 medium size sweet red pepper, cored, seeded, and chopped
1 medium size carrot, peeled and coarsely grated
2 green onions, including tops, sliced thin
8 unsalted roasted cashews or peanuts, chopped
2 teaspoons white wine vinegar
Directions
Cook the rice according to package directions, omitting the salt, then chill in the freezer about 20 minutes.
While the rice is being chilled, prepare an omelet.
In a small bowl, beat the egg and egg white with the water, sugar, and 1/4 teaspoon of the soy sauce.
Coat a heavy 7 inch skillet with the cooking spray, set over moderate heat for 30 seconds, and add the egg mixture.
As the eggs begin to cook around the edges, push the cooked portions toward the center until the omelet has set about 2 minutes.
Turn onto a plate, cool slightly, and slice into strips about 3/4 inch wide.
Set aside.
In a large saucepan of boiling unsalted water, cook the asparagus and snow peas, uncovered, for 30 seconds.
Rinse well under cold running water to stop the cooking; drain and set aside.
Heat the peanut oil in a heavy 12 inch skillet or wok over moderately high heat for 1 minute; add the garlic and ginger and cook, stirring, until golden about 2 minutes.
Add the cooked rice, red pepper, and carrot, and stir for 4 minutes.
Add the omelet slices, asparagus, snow peas, green onions, and cashews, and stir 2 minutes longer.
Add the remaining soy sauce and the vinegar, stir to mix well, and serve.
While the rice is being chilled, prepare an omelet.
In a small bowl, beat the egg and egg white with the water, sugar, and 1/4 teaspoon of the soy sauce.
Coat a heavy 7 inch skillet with the cooking spray, set over moderate heat for 30 seconds, and add the egg mixture.
As the eggs begin to cook around the edges, push the cooked portions toward the center until the omelet has set about 2 minutes.
Turn onto a plate, cool slightly, and slice into strips about 3/4 inch wide.
Set aside.
In a large saucepan of boiling unsalted water, cook the asparagus and snow peas, uncovered, for 30 seconds.
Rinse well under cold running water to stop the cooking; drain and set aside.
Heat the peanut oil in a heavy 12 inch skillet or wok over moderately high heat for 1 minute; add the garlic and ginger and cook, stirring, until golden about 2 minutes.
Add the cooked rice, red pepper, and carrot, and stir for 4 minutes.
Add the omelet slices, asparagus, snow peas, green onions, and cashews, and stir 2 minutes longer.
Add the remaining soy sauce and the vinegar, stir to mix well, and serve.
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