- Stir Fry Rice Bowl.jpg (27.15 KiB) Viewed 511 times
Preparation Time: 15 minutes
Cooking time: 15 minutes
Serves: 4
If served as four portions, provides 305 cals, 13g fat (of which 2g saturates), 4g sugar and 0.4g salt per portion.
Ingredients
- 1 tbsp canola oil
- 2 medium carrots, julienned
- 1 medium zucchini, julienned
- ½ cup sliced baby portobello mushrooms
- 1 cup bean sprouts
- 1 cup fresh baby spinach
- 1 tbsp water
- 1 tbsp reduced-sodium soy sauce
- 1 tbsp chili garlic sauce
- 4 large eggs
- 3 cups hot cooked brown rice
- 1 tsp sesame oil
Method
1. In a large skillet, heat canola oil over medium - high heat. Add carrots, zucchini and mushrooms; cook and stir 3 - 5 minutes or until carrots are crisp - tender. Add bean sprouts, spinach, water, soy sauce and chili sauce; cook and stir just until spinach is wilted. Remove from heat; keep warm.
2. Place 2in - 3in of water in a large skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.
3. Cook, uncovered, 3 - 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
4. Serve rice in bowls; top with vegetables. Drizzle with sesame oil. Top each serving with a poached egg.
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