RICE BOWLS WITH FRIED EGGS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the broccoli in a large microwave-safe dish; add 2 tablespoons water, cover with plastic wrap and microwave until bright green, about 2 minutes. Drain and set aside.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the mushrooms in a single layer and cook, undisturbed, until browned around the edges, about 4 minutes. Stir in the broccoli. Cook, stirring occasionally, until the broccoli is warmed through, about 2 minutes. Add the scallions, edamame, water chestnuts, bean sprouts, snow peas, teriyaki sauce and Sriracha. Continue to cook, stirring, until warmed through, about 4 minutes.
- Divide the rice and vegetables among bowls. Wipe the skillet clean and heat the remaining 1 tablespoon vegetable oil over medium-high heat. Crack in the eggs and cook until the whites are set, about 2 minutes. Add a fried egg to each rice bowl; top with more Sriracha.
Nutrition Facts : Calories 480 calorie, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 185 milligrams, Sodium 530 milligrams, Carbohydrate 63 grams, Fiber 12 grams, Protein 25 grams
POACHED EGG WITH RICE AND EDAMAME
This dinner for one is filling, tasty, and nourishing. Have cooked brown rice made ahead of time.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- In a medium skillet, heat oil over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add kale and cook, stirring, until wilted, about 2 minutes. Add edamame and cook until heated through. Season with salt. Transfer to a bowl with rice and top with cabbage.
- In a small pot, bring 2 inches water to a boil and reduce to a simmer. Crack egg into a teacup and gently slide into water. Cook until white is just set but yolk is still loose, 3 to 4 minutes. Remove with a slotted spoon and serve over rice and vegetables. Season with salt and red pepper flakes.
Nutrition Facts : Calories 537 g, Fat 24 g, Fiber 10 g, Protein 23 g, SaturatedFat 4 g, Sodium 310 g
EDAMAME RICE BOWLS
Wonderful flavors blended together in this brown rice dish. I found this in the "Healing Foods" March edition.
Provided by pkthacker1
Categories Soy/Tofu
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Bring 1 1/4 cups water to a boil, stir in rice and season with salt. cover, reduce heat to medium low and simmer 45 minutes or until rice is tender.
- Bring 2 cups salted water to a boil, add edamame and cook 2 minutes or until tender; drain and set aside.
- Toss together rice, edamame, cranberries, feta, olives, cilantro, oil, lime juice and red pepper flakes in a large bowl. Season with salt and pepper.
Nutrition Facts : Calories 127.8, Fat 6.2, SaturatedFat 1.7, Cholesterol 6.7, Sodium 129.8, Carbohydrate 13.3, Fiber 1.9, Sugar 0.6, Protein 5.7
BROWN RICE AND EDAMAME
I got this recipe from Everyday Food Mar/2006 edition. I thought it was perfect on it's own! (DH thought it was perfect with a Ribeye on the side)
Provided by katie in the UP
Categories Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a med saucepan, bring 1 1/2 cups lightly salted water to boil.
- Add rice, reduce to a simmer; cover and cook, 30 minutes.
- Stir in edamame; cover and cook until rice is tender, 15 to 20 minutes.
- In a small bowl, stir together lime juice, vinegar, oil, chili flakes (if using) and sugar until sugar is dissolved.
- With a fork, stir in lime juice mixture and scalliions into rice; season with salt and pepper.
Nutrition Facts : Calories 267.4, Fat 8.2, SaturatedFat 1.1, Sodium 16.3, Carbohydrate 37.3, Fiber 4.9, Sugar 1.1, Protein 13.3
BROWN RICE AND EDAMAME
This healthy rice salad has a substantial helping of edamame beans.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 55m
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring 1 1/2 cups lightly salted water to a boil. Add rice, reduce to a simmer; cover and cook, 30 minutes.
- Stir in edamame; cover and cook until rice is tender, 15 to 20 minutes. In a small bowl, stir together lime juice, vinegar, oil, and sugar until sugar is dissolved.
- With a fork, stir lime juice mixture and scallions into rice; season with salt and pepper.
Nutrition Facts : Calories 214 g, Fat 5 g, Fiber 4 g, Protein 8 g
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