Vegetable Fried Rice

Name: Vegetable Fried Rice
Yield: Serves 4-6
Ingredients: ¼ cup low-sodium tamari or soy sauce; 1 cup frozen green peas; 3 cloves garlic, finely chopped; 1 medium red onion, finely chopped; 2 tablespoons extra-virgin olive oil; White pepper; Sea salt; 5 large eggs, lightly beaten; 2 tablespoons butter; 2 broccoli crowns, stems coarsely chopped and florets separated; 1¾ cups brown rice; 3 cups water; 8 cremini or button mushrooms, cut in half; 3 medium carrots, cut into quarters lengthwise, then cut into ¼-inch pieces; 1 1-inch piece ginger, peeled and minced; 2 shallots, finely chopped

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

This one-bowl supper is delicious. I scramble the eggs separately so that my customers can enjoy big pieces of tender egg.

Ingredients

3 cups water
1¾ cups brown rice
2 tablespoons <

Main course
Supper
Vegetarian

Method

Measure the water and the brown rice into a pot. Cover and bring to a boil over high heat. Reduce the heat, cover, and cook at a simmer for about 20 minutes, until the rice is tender but the water is not completely absorbed. Move the covered pot of rice to a cool burner on the stove for later in the recipe.
Melt the butter in a small skillet over medium heat. A