Posted on
Saturday, September 4, 2010
1:42 PM
| By:
RhiRun
Category: eggs , rhirun , rice , vegetables
This is a great, quick recipe that I like to make when I am in the mood for eggs at a meal other than breakfast. I am OBSESSED with eggs. They are en excellent source of protein and you can really do anything with them. This is also a pretty healthy meal as it only comes in at 300 calories.
INGREDIENTS
- 2 eggs
- ¾ tsp. mirin (sweet rice wine - find it in international aisle)
- 1 Tbsp. low sodium soy sauce and ¾ tsp. low sodium soy sauce
- 1 tsp. vegetable oil
- ½ bunch of scallions thinly sliced (if desired)
- ¼ cup julienne cut carrots
- ½ cup frozen peas (thawed)
- 4 oz sliced mushrooms
- 1 ½ cup cooked brown rice at room temperature (I usually use leftover rice from the night before or something)
INSTRUCTIONS
- Preheat a non-stick skillet over medium-high heat with cooking spray added.
- In a medium bowl, lightly beat the eggs with the mirin and ¾ tsp. of the soy sauce. Pour the mix into the hot skillet and lift the edges with a spatula as it cooks so the raw egg on top runs to the edges of the pan. When a small amount of liquid is left on top of the eggs, flip it over onto itself to make the omelet and finish cooking to your liking. I like my eggs a bit more runny.
- Wipe the skillet clean, then heat the vegetable oil over high heat. Once hot, add the scallions and carrots for 1 minute then the peas and the mushrooms for an additional minute.
- Add the cooked rice to the skillet and sprinkle with 1 Tbsp. soy sauce and cook for about 3-5 mins.
- Put rice mixture in a bowl and cut the omelet into strips to add to the rice.
I have tried the recipe both with and without scallions and I prefer it without them, but I am not a huge scallion fan.
Consume with a smile!
Recipe modified from Hannaford's Magazine
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