3 cups water or chicken broth
1-1/2 cups long-grain brown rice
1 teaspoon salt
1 tablespoon vegetable oil, divided use
2 eggs beaten or ½ cup egg substitute
4 ounces ground turkey or pork
1 cup finely chopped fresh mushrooms
1 cup green onions, including tops, diagonally cut into
Into 12-inch pieces
1 tablespoon soy sauce
Bring liquid to a boil in medium saucepan over high heat.
Add rice and salt.
Reduce heat, 45 to 5 minutes, or until rice is tender and liquid is a
absorbed.
Chill rice.
In large skillet or wok, heat ½ tablespoon oil over medium heat.
Add eggs and cook, without stirring until eggs set.
Lift eggs out of skillet onto cutting board.
Cut into 1-1/2 x ½-inch. strips.
In same skillet, sauté ground pork or turkey until brown.
Add remaining ½ tablespoon, oil, if needed, mushrooms, and
Green onions and stir-fry 3 to 4 minutes.
Stir in cooked rice and egg strips; sprinkle with soy sauce.
Toss lightly until rice is heated throughout.
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