Eggplant, Red Russian Kale Fried Brown Rice2012-06-20
- Prep Time : 5m
- Cook Time : 55m
- Ready In : 60m
- 1 cup brown rice
- 2 ½ cups water
- ¼ cup extra virgin olive oil
- 1 cup carrots, diced
- 1 large eggplant, skin removed and diced
- 1 bunch Red Russian kale, stems removed and rough chopped
- 1 cup peas, frozen
- 2 eggs, beaten
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup low sodium soy sauce
Begin by combining the rice and water in a medium pot and bring to a boil over high heat. Once the water begins to boil, cover and reduce the heat to a simmer and cook rice for 40-45 minutes until all the water is absorbed and the rice is tender and cooked through.
After the rice cooks begin preparing the vegetables. In a large wok or saucepan heat oil over a medium flame then add the carrots and eggplant. Cook these vegetables for 5-6 minutes until the carrots begin to soften and the eggplant begins to caramelize. Next add the chopped kale to the pan and cook for about 3 minutes just until it begins to wilt.
Toss in the frozen peas then add the cooked rice and cook for 2-3 minutes. Make a well in the center of the pan and slowly add the beaten eggs to the well whisking using a heat proof spatula to create egg curds, or small scrambled eggs. As soon as most of the eggs are curdled pull the rice and vegetable mixture to the center of the well to incorporate all of the ingredients together.
Season the fried rice with salt, pepper and soy sauce and mix one last time to ensure everything is properly seasoned. Spoon the fried rice into deep bowls and enjoy this simple and healthy meal for lunch or dinner!
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