We had this last night and it was great! Very flavorful, and quick. I served it as a side but this could be a great main dish. Add some chicken, pork, shrimp or beef. I would suggest marinating the protein in soy sauce and a teaspoon of honey. Then brown it or grill it before adding it to the rice.
Serves 2
1 cup broccoli florets (sometimes I use frozen broccoli)
2 eggs
1 tablespoons water
1 tablespoon sesame oil, divided
1 teaspoon ground ginger
1 garlic clove, minced
1 pouch microwaveable whole wheat rice
¼ cup fat-free, less-sodium chicken broth
2 tablespoons low-sodium soy sauce
Preparation:
Steam broccoli until crisp-tender.
Whisk eggs and 1 tablespoon water. Heat 1 teaspoon of oil in a large nonstick skillet or wok over medium high heat. Add egg mixture; stir-fry for 1 minute or until eggs are soft-scrambled, stirring constantly. Remove egg mixture from pan.
Add 2 teaspoons oil to pan. Add ginger and garlic; stir-fry for 30 seconds. Add rice; stir-fry 3 minutes. Add broccoli and broth; cook 1 minute. Add cooked eggs and soy sauce; stir-fry 1 minute or until thoroughly heated.
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