Fried brown rice with vegetables and eggs
4 servings
60 minutes
Fried brown rice with vegetables and eggs is a harmony of textures and flavors inherited from European culinary traditions. Golden pieces of egg replacer gently intertwine with crunchy edamame beans and fragrant broccoli, creating a rich yet light taste. Sesame oil adds a subtle nutty note to the dish, while garlic and red pepper flakes add spiciness. Soy sauce brings the ingredients together into a cohesive whole, providing depth and richness. This dish is perfect for a quick dinner or a light lunch, offering a balanced combination of proteins, fiber, and carbohydrates. The simplicity of preparation makes it accessible for anyone wanting to enjoy exquisite flavor without complex techniques. Topped with sesame seeds and fresh green onions, it becomes a true masterpiece of home cooking.
1
Heat a small amount of vegetable oil in a wok over medium heat. Add the egg substitute and cook for 2 minutes, stirring until it sets. Transfer to a plate. Wipe the wok with a paper towel.
- Vegetable oil: to taste
- Egg replacer: 0.5 glass
2
In a wok, heat sesame oil over medium heat, add garlic and red pepper flakes. Sauté for a minute. Then add small broccoli florets, beans, and rice. Sauté for 2 minutes.
- Toasted sesame oil: 2 teaspoons
- Garlic paste: 2 teaspoons
- Red pepper flakes: 0.3 teaspoon
- Broccoli: 1.5 glass
- Edamame (green soybeans): 1 glass
- Brown basmati rice: 2 glasss
3
Add soy sauce and cooked eggs, mix, and serve topped with sesame and green onions.
- Soy sauce: 2.5 tablespoons
- Egg replacer: 0.5 glass
- Toasted sesame seeds: to taste
- Spring onion: to taste