Brown Rice Veggie Bowls
MAKES 3 TO 4 SERVINGS
- 1 cup instant brown rice
- 1 teaspoon canola oil
- 4 ounces snow pea pods, trimmed and cut diagonally into 4 to 5 pieces each, (about 1 cup)
- 1 cup matchstick or shredded carrots
- 3 green onions, root ends removed, white and light green parts thinly sliced
- 2 large eggs
- 1 tablespoon water
- 3 tablespoons light teriyaki sauce
- 2 tablespoons chopped fresh cilantro, optional
- 2 tablespoons chopped roasted peanuts, optional
- Cook rice according to package directions. (You’ll end up with about 2 cups cooked rice.) While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add snow peas, carrots, and green onion and cook, stirring frequently, until tender, 5 minutes.
- Place eggs and water in a bowl and whisk until well combined. Add to skillet and scramble until eggs are set, 1 minute. Stir in cooked rice, teriyaki sauce, and cilantro as desired. Reduce heat to low and warm through, stirring, about 1 more minute.
- Serve in bowls and top with peanuts as desired.
TIP: For more protein, top with chopped cooked chicken, beans, or cooked tofu.
Nutrition Information per Serving (about 1 cup): 200 calories, 5g fat (1g saturated, 0.2g omega-3), 350mg sodium, 30g carbohydrate, 4g fiber, 8g protein, 140% vitamin A, 45% vitamin C, 10% iron