Stir Fry Brown Rice Bowl
Healthy, comforting and super easy to put together, this Asian style stir fry brown rice bowl might become your next favorite go-to meal.
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Servings: 3 Servings
Calories: 370kcal
Ingredients
Ingredients for the rice
- ¾ cup Brown rice
- 2 cup Water
- 1 pinch Salt
Ingredients for the stir fried veggies
- 1 tablespoon Sesame oil
- 2 tablespoon Garlic (minced)
- 3 pcs Red chili (sliced)
- ½ cup Brocolli (florets)
- ½ cup Haricot Beans (1-inchcut)
- ½ cup Carrots (julienne)
- ½ cup Mushrooms (halved)
- ½ cup Red and yellow bellpeppers (julienne)
- ½ cup Onions (sliced)
- 1.5 cup Spinach (chopped)
- 1 tablespoon Black pepper
- 2 tablespoon Soy sauce
- 1 tablespoon Vinegar
- 1 teaspoon Salt
- 1 bowl Spring onions (chopped for garnish)
Ingredients for the fried egg
- 3 pcs Eggs
- 1 pinch Salt
- 1 pinch Paprika powder
Instructions
- Start by preparing the rice. Transfer the brown rice, water, and salt to a pressure cooker and pressure cook for 7 whistles or until done. Keep it aside once it’s done.
- Next, heat oil in a pan. Add the garlic and the red chili. Saute.
- Next add in all the vegetables one by one. Saute them for 2-3 minutes.
- Add the black pepper powder and saute.
- Next, add in the soy sauce, vinegar, and salt. Mix well.
- Cook the veggies to be crunchy. Do not overcook them or else they will lose the crunch.
- Once the veggies are done, keep them aside.
- For the fried egg, take a non-stick pan. Crack open an egg. Sprinkle salt and paprika powder.
- To serve the rice, take a bowl. Layer it with rice. Next top it with the stir fried veggies. Finally put the fried egg on top.
- Garnish with chopped spring onions and serve hot.
Nutrition
Serving: 3Servings | Calories: 370kcal | Carbohydrates: 53.6g | Protein: 13.4g | Fat: 12.4g | Saturated Fat: 2.6g | Cholesterol: 157mg | Sodium: 843mg | Potassium: 749mg | Fiber: 6.1g | Sugar: 6.5g | Calcium: 122mg | Iron: 4mg