Unfried Rice
Elevate your weeknight meal game with this healthy, flavor-packed Unfried Rice recipe! Featuring hearty cooked brown rice, colorful frozen mixed vegetables, and scrambled eggs, this dish delivers all the comfort of classic fried rice without the excess oil. Infused with the aroma of garlic, fresh ginger, and a touch of low-sodium soy sauce, it’s a wholesome twist on a takeout favorite. Quick to prepare in under 30 minutes, this veggie-loaded skillet meal is perfect as a light main course or a versatile side dish. Customize the flavors with a drizzle of sesame oil, and garnish with vibrant green onions for that restaurant-quality finish. Ideal for health-conscious foodies, this quick and easy recipe is sure to become a go-to in your kitchen!
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Recipe Information
Ingredients
- 3 cups Cooked brown rice
- 1.5 cups Frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 large Eggs
- 2 tablespoons Low-sodium soy sauce
- 2 cloves Garlic
- 1 teaspoon Ginger
- 3 stalks Green onions
- 0.5 teaspoons Sesame oil (optional for flavor)
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
1. Start by prepping your ingredients. Finely mince the garlic and ginger. Chop the green onions, separating the white and green parts. Crack the eggs into a small bowl and whisk them lightly with a pinch of salt and pepper.
2. In a large nonstick skillet or wok, add a splash of water (about 2 tablespoons) and bring to simmer over medium heat. Add the minced garlic and ginger to the pan, along with the white part of the green onions. Stir and cook for 1-2 minutes until fragrant.
3. Add the frozen mixed vegetables to the pan. Stir well and allow them to steam and cook through for 3-4 minutes. Add a little more water if needed to prevent sticking.
4. Push the vegetables aside to create a small open space in the skillet. Pour the whisked eggs into the space and let them cook until they begin to set. Gently scramble the eggs and then mix them into the vegetables.
5. Add the cooked brown rice to the skillet. Use a wooden spoon or spatula to break up any clumps and mix everything evenly.
6. Drizzle the low-sodium soy sauce over the rice and vegetables, along with the optional sesame oil for enhanced flavor. Stir well to combine and adjust seasoning with salt and black pepper as needed.
7. Turn off the heat and sprinkle the green parts of the chopped green onions over the dish. Serve immediately in bowls as a light meal or a side dish to complement your favorite protein.
Nutrition Facts
Calories |
1182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3030 mg | 132% | |
| Total Carbohydrate | 205.3 g | 75% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 19.1 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 189 mg | 15% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1446 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
