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Vegetable "Fried" Rice Box
Yield: 1 Meal
2 EGGS
VEGETABLE "FRIED" RICE:
3/4 cup cooked brown rice
1 teaspoon toasted sesame oil
1 tablespoon chopped onion
1 small clove garlic, minced
1/2 cup shredded cabbage
1 tablespoon chopped scallions
1 tablespoon soy sauce
PREPARATION
1.
Place eggs in pot of cold water, covering them by an inch. Bring water to rolling
boil. Remove from heat. Cover with a lid. Let the eggs sit for 6 minutes for a soft
boiled egg up to 12 minutes for a hard-boiled egg.
2.
Heat toasted sesame oil over medium-high heat. Add cabbage. Sauté 2 minutes.
Add rice, scallions, garlic and onion. Cook over medium heat, about 5 minutes
until heated through. Add soy sauce. Stir to combine.
3.
Heat sesame oil in a skillet over medium-high heat. Add the peas and carrots.
Sauté until heated through. Sprinkle with red pepper flakes, honey and salt.
4.
Pack fresh pineapple chunks to enjoy in the rice or on the side.
PEAS AND CARROTS:
1-1/4 cup frozen peas and carrots
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes
1/2 teaspoon honey
Salt to taste
PINEAPPLE CHUNKS
Find additional recipes at:
www.rubbermaid.com/balance
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