Ginger and Scallion Stir-Fried Brown Rice


2 tsp olive oil
½ cup carrots, thinly sliced on diagonal
½ cup shitake mushrooms, stems removed, thinly sliced*
1 tsp fresh ginger root, minced
½ cup snow peas, sliced in half lengthwise
½ cup frozen green peas, or fresh peas
4 cup cooked brown rice, freshly cooked or left-over
1 cup kale, chopped, or other greens such as Swiss chard or collards
2 large eggs, well beaten
2 tbsp low sodium soy sauce
1/3 cup scallions, sliced, or more for additional garnish


  1. Heat oil in a large nonstick skillet over high heat until very hot but not smoking; add carrots and then mushrooms. Cook, stirring and shaking pan for 2 to 3 minutes. Add ginger and snow peas and cook for 30 seconds more; add peas and rice and stir to combine.
  2. Next, add chopped greens; reduce heat to medium and cook, covered, about 2 minutes. Remove cover and increase heat back to medium-high. Add beaten eggs, soy sauce and ¼ cup of scallions, stirring to combine; cook 3 to 4 minutes more and garnish with remaining scallions. Yields about 1 ¾ cup per serving.

    * Recipe courtesy Weight Watchers
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