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Recipe: Veggie "Fried" Rice
When Thursday night hits and the week has drained all that energy, a healthy, easy, and comforting meal is the perfect thing to boost energy and morale. Taking the "fried" out of the "fried rice," this veggie-and-protein-packed meal makes the perfect end-of-week meal.
Veggie "Fried" Rice
1 zucchini, cut into bite sized pieces
1 handful cherry tomatoes, halved
1 can low-sodium black beans, rinsed
2 cups cooked rice
½ cup chicken or vegetable broth
Your choice of cheese (shredded cheddar or Parmesan work well!)
1 teaspoon olive oil
Salt and Pepper
1. In a large frying pan, sauté zucchini, tomatoes, beans, and rice in the olive oil. Season with salt and pepper to taste.
2. When the rice begins to stick, add broth and cook until tomatoes wilt and the zucchini begins to brown, about 5-7 minutes.
3. While the rice and vegetables cook, prepare the eggs in a separate nonstick pan in your favorite preparation— scrambled, sunny side up, or poached work well!
4. Serve rice mixture in bowls, and top with eggs, cheese, and some fresh ground pepper.
Comments Leave a comment
We made this tonight and it was very tasty. We left out the cheese and added sriracha sauce for seasoning. This recipe will definitely become a regular meal in our house.
Would you recommend brown rice and how much is in a serving 1 cup