Fried Rice and Vegetable Bowl
Olive Oil Chocolate Sugar Cookies by Jessie Sheehan
December 16, 2020
Tuscan Grain Bowl
January 4, 2021
Fried Rice and Vegetable Bowl
This “Fried” rice bowl is healthy, hearty and flavorful. You can enjoy it for lunch or dinner and can be prepped ahead of time to make mealtimes a snap. Store cooked ingredients separately to keep them fresh and assemble when ready to eat.
Ingredients
Directions
In medium pan, heat 1 Tbsp. Colavita olive oil. Add eggs and scrabble lightly. Remove eggs from pan. Add remaining oil and sauté scallions and ginger until softened, about 3 minutes. Add rice and cook 2-3 minutes until heated and popping. Add soy sauce and mix well. Add eggs and fold into rice to distribute.
Divide rice among 4 bowls. In the same skillet add 2-3 tbsp. water, broccoli, carrots, and edamame. Cover and steam 3-4 minutes. Add soy sauce, honey, rice wine vinegar and chili sauce and cook 1 more minute. Divide rice mixture among the 4 bowls, top with vegetables and chopped peanuts. Serve immediately.
NOTE: Not an egg eater? You can substitute in 1 cup of crumbled tofu instead in step 1 and prepare in the same way.
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Ingredients
Directions
In medium pan, heat 1 Tbsp. Colavita olive oil. Add eggs and scrabble lightly. Remove eggs from pan. Add remaining oil and sauté scallions and ginger until softened, about 3 minutes. Add rice and cook 2-3 minutes until heated and popping. Add soy sauce and mix well. Add eggs and fold into rice to distribute.
Divide rice among 4 bowls. In the same skillet add 2-3 tbsp. water, broccoli, carrots, and edamame. Cover and steam 3-4 minutes. Add soy sauce, honey, rice wine vinegar and chili sauce and cook 1 more minute. Divide rice mixture among the 4 bowls, top with vegetables and chopped peanuts. Serve immediately.
NOTE: Not an egg eater? You can substitute in 1 cup of crumbled tofu instead in step 1 and prepare in the same way.