Veggie Fried Brown Rice

Here is another super clean and healthy, yet incredibly tasty and satisfying recipe for you!  I've made it the last 2 out of 3 days!  That's how good it turned out!  Easily one of my new favorites!  And my kids devoured it too!  This recipe can stand as a meal all by itself or as an accompaniment to teriyaki chicken, beef or pork!  Try it and you will love it!

Here's what you'll need:
1 cup long grain brown rice
2 1/4 cups vegetable stock(I use kitchen basics)
2 Tablespoons olive oil
1/4 of a white onion, chopped
2 celery stalks, cut in half lengthwise and then chopped
1 rutabaga, peeled and small cubed
20 baby carrots, quartered lengthwise
A handful of snow peas, tough ends cut off
2 large mushrooms, cleaned and sliced
2 egg whites
2-3 Tablespoons of low sodium soy sauce
S&P to taste


First, put your brown rice and vegetable stock in a medium saucepan over high heat.  Bring it to a boil, then reduce heat to low, cover the pan and cook for 45-50 minutes.
About 30 minutes before your rice is done cooking, chop your onion and celery and put in a large saute pan with 2 tablespoons of olive oil.  Allow the onion and celery to get tender over medium heat.

Next, add your cubed rutabaga and quartered baby carrots to the tender onion/celery mixture.  Stir and cover with a lid to cook for 10 minutes over low heat. 

Once the rutabaga and carrots have cooked for 10 minutes, stir in the snow peas and sliced mushrooms.  Cover and cook for 5-10 minutes continuing over low heat.

Add your cooked rice to the veggies and stir well.

I don't have a picture of this step, so I apologize.:(  And if you would prefer not to add egg whites, then you can skip this part and move straight to the soy sauce.  Okay, first crack your 2 eggs into a small bowl reserving only the whites. Make a well in the center of your saute pan, moving the rice and veggies to the outer edges.  Pour the egg whites into the well and turn your heat up to medium, allowing the egg whites to cook thoroughly without being mixed into the rice/veggie mixture.  Once the egg whites have cooked, break them up and mix it with the rice and veggies.  Note:  The reason you do not mix the egg whites with the rice/veggies while still raw is because it will form a sticky sort of coating around the rice and veggies before the egg is fully cooked.  Which I don't think is very desirable.:)

Turn the heat back to low.  Now it's time for the soy sauce.  Mix it in thoroughly.

Add salt & pepper to taste and ENJOY!  Makes 4 generous servings!

Recipe by Kara

Images by Kara