Friday, July 13, 2012

Lundberg Brown Fried Rice

My son asked me last night "Can we have that talk now". After much horsing around during the day and jokes on Mom I had my opportunity by replying with "The birds and the bees talk?"  There's nothing like a one liner that lets you unleash a belly laugh.  He's been working hard on his 5th grade math workbook and he's considering working ahead with the contingency that once he's done with his workbook he won't have to do any more math this summer. Kirc and I discussed it & agreed with the exception of brushing up on multiplication facts during idle times (driving in the car and so on).

One of his favorite meals is fried rice. I normally use white sushi rice but we're eating healthier & I love the nuttier flavor of brown rice.    I've also replaced the brown sugar with Agave nectar.

Garlic scapes are amazing!

  • 6 cups uncooked Lundberg brown rice
  • 3 cups chopped broccolli
  • 1 cup diced or sliced red onion
  • 8 egg whites (scrambled)
  • 6 carrots (peeled and diced)
  • 8 large mushrooms sliced
  • a bunch of garlic scapes diced
  • 1 cup diced celery
  • 1 1/2 cups diced bbq pork or other protein
  • 3/4 cup  Bragg's Liquid Amino or soy sauce
  • 3 tablespoons Agave nectar
  • 1/4 cup water
  • 2 tablespoons olive oil
  • salt and pepper to taste

Prepare all ingredients.  Cook brown rice according to package instructions. Place oil in the fry pan and add veggies. Fry on medium for about 8 minutes.  Add scrambled eggs, water and rice. Add Bragg's and Agave. Fry for another 5-10 minutes. 

Perfect for leftovers!

No comments:

Post a Comment

Readers Comments