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Rice with Crunchy Vegetables and Seasoned Omelet Strips

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    0 minutes


This recipe is a great way to use leftover brown rice. Recipe may be frozen and may be halved.
3 each Egg
1 1/2 teaspoon Wine, mirin, INTL
2 1/2 tablespoon Low sodium soy sauce
2 teaspoon Vegetable oil
10 each Medium scallions, trimmed and thinly sliced
1/2 cup Fresh carrots, pared and julienne cut
1 cup Frozen green peas, thawed
8 oz Fresh sliced mushrooms
3 cup Cooked brown rice
Rice with Crunchy Vegetables and Seasoned Omelet Strips


1. Optional: Prepare salmon or beef. To prepare salmon, preheat oven to 400 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray. Season salmon with salt and pepper and place on prepared sheet. Bake at 400 degrees F for 12 to 15 minutes, or until fish is cooked. Flake into small pieces, leaving skin in pan. Set aside. To prepare beef, preheat broiler. Season steak with salt and pepper and broil for 8 to 10 minutes, turning once halfway through. Allow meat to rest for 5 minutes, then slice thinly and set aside.
2. While fish or meat cooks, make seasoned omelet strips. Preheat a nonstick skillet over medium-high heat and coat with vegetable cooking spray. In a medium bowl, lightly beat eggs with mirin and 1 1/2 tsp. of the soy sauce. Pour mixture into hot skillet, using a spatula to lift edges of omelet as they set and move runny mixture from on top of omelet to underneath it. When only a small amount of liquid remains on top of omelet, flip it over to finish cooking.
3. Remove omelet to a plate and set aside.
4. Wipe skillet clean, then heat vegetable oil over high heat. Add scallions and carrots and cook, stirring, for 30 seconds, then add peas and mushrooms and stir for 1 minute.
5. If using salmon or beef, add to mixture, toss, and heat over medium heat until all ingredients are heated through, about 2 to 3 minutes. Serve immediately.
6. Add cooked rice, sprinkle with remaining 2 Tbsp. soy sauce, and cook, stirring until mixture is heated through, about 3 to 5 minutes. Cut reserved omelet into thin strips, add to rice, and stir in to combine.
Notes: Nutritional value is based on the vegetarian version of this recipe.
Source: Hannaford fresh Magazine, March - April 2009


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 654 kcal (33%)
Calories from Fat 144
Total Fat 16 g (25%)
Saturated Fat 9 g (45%)
Cholesterol 161 mg (54%)
Sodium 684 mg (29%)
Total Carbohydrates 125 g (42%)
Dietary Fiber 12 g (48%)
Protein 24 g (40%)
Vitamin A 4170 IU (12%)
Vitamin C 21 mg (23%)
Calcium 131 mg (10%)
Iron 10 mg (56%)