One Pan Stir Fry with Brown Rice

Prep Time 20

Cook Time 10

Total Time 30

Calories 556kcal

¼ cup good quality soy sauce
1 tablespoon grated ginger or 2 teaspoons dried
1 teaspoon minced chili pepper optional
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
2 tablespoon toasted sesame oil
3 scallions sliced
4 garlic cloves minced
6 cups mixed vegetables peas, green beans, red peppers, shiitake mushrooms, broccoli, shelled edamame, thinly sliced carrots
3 cups cooked brown rice that has cooled and been refrigerated overnight preferably uncovered to dry out
2 cups cooked shredded chicken beef or cubes of salmon
2 eggs whisked
Garnishes: sesame seeds sliced scallions, Asian hot sauce

Whisk together soy, ginger, chilies, vinegar and sesame oil. Set aside. (this makes a great Asian vinaigrette for salads, grilled meats and poultry)
Heat a large wok or heavy duty saute pan over high heat. Once hot, add enough oil to coat the bottom of the pan.
Stir scallions, garlic and vegetables in batches so they are crisp, but a bit charred and caramelized. Be sure to season with salt and pepper. (stir fry in batches as too many vegetables at a time will steam and end up soggy. Transfer cooked vegetables to a bowl.
Stir fry rice in batches being sure to season with salt and pepper.
Stir fry cooked chicken and eggs just until eggs are softly scrambled. Add vegetables and rice back to the pan. Stir together. Pour over sauce and stir to combine.
Garnish as desired.

Nutrition Facts

One Pan Stir Fry with Brown Rice

Amount per Serving

Calories

556

% Daily Value*

Fat

Cholesterol

140

Sodium

1800

Carbohydrates

Protein

* Percent Daily Values are based on a 2000 calorie diet.