Easy Healthy Vegetarian recipes

• Makes : 4 Servings
• preparation : 20 Mins
• Total Time : 25 Mins
• Carb Grams Per Serving : 49

Ingredients

• 3 tablespoons vegetable oil
• 1 small head broccoli, chopped
• 1 onion, chopped
• 2 cups frozen edamame
• 1/2 teaspoon Salt
• 3 garlic cloves, chopped
• 1 large carrot, grated
• 1 cup bean sprouts
• 3 cups cooked brown rice
• 1 tablespoon ginger, minced
• 1 tablespoon sesame oil
• 1 tablespoon Soy sauce
• 1/4 cup chopped cilantro
• 1/2 cup chopped scallions
• 1/4 teaspoon black pepper

Instructions

• 1. Heat a tablespoon of oil in a large skillet over high heat. Add onion, broccoli and 1/4 teaspoon salt and cook, stirring occasionally, until vegetables soften and begin to brown, 3 to 5 minutes. Lower heat if the mixture threatens to scorch. Transfer vegetables to a large bowl with a slotted spoon.
• 2.Add 1 tablespoon oil to skillet. When it's hot, add edamame, carrot, bean sprouts, 1/4 cup water and remaining 1/4 teaspoon salt . Cook, shaking skillet until the water evaporates, 1 to 2 minutes. Transfer to bowl with vegetables.
• 3.Add remaining tablespoon oil to skillet, when it's hot, and garlic and ginger. About 15 seconds later, start to scatter rice in pan a bit at a time, breaking up clumps with your fingers. Let cook without stirring until you hear it sizzle and smell it toasting (but not burning).
• 4.Return vegetable mixture to the pan and stir quickly to integrate. Add water, 2 tablespoons at a time, to help release any browned bits from bottom of pan, and cook, stirring, for about 1 minute. Add soy sauce, sesame oil and black pepper. Turn off heat, stir in scallions. Garnish with cilantro.

Nutrition Information

• Servings Per Recipe: 4
• Per Serving. 394 cal, 18 g total fat(2g Sat.fat),587 mg sodium,49 g carbohydrates. (8g fiber),12g protein.

Share on Google Plus