Hands-on: 20 min. Total: 20 min.
2 tablespoons sesame oil, divided
¾ cup matchstick-cut carrots
1 bunch green onions, thinly sliced, white and green parts divided
2 cups packaged broccoli slaw
1 teaspoon minced peeled fresh ginger
3 garlic cloves, grated
1 tablespoon unseasoned rice vinegar
1½ tablespoons tamari sauce or reduced-sodium soy sauce, divided
¾ teaspoon freshly ground black pepper, divided
6 large eggs, lightly beaten
1 cup unsalted vegetable stock
1 tablespoon all-purpose flour
1 (8-ounce) package presliced cremini mushrooms
2 (8.8-ounce) packages precooked brown rice (such as Uncle Ben’s)
1 tablespoon toasted sesame seeds
1. Preheat broiler; place rack in upper middle position.
2. Heat a 10-inch oven-safe skillet over medium-high. Add 1
tablespoon oil, carrots, and white parts of green onions; sauté 3
minutes. Add slaw, ginger, and garlic; cook 3 minutes, stirring
occasionally. Add vinegar; cook 1 minute or until liquid evaporates.
3. Combine 1½ teaspoons tamari, ¼ teaspoon pepper, and eggs in a
bowl, stirring with a whisk. Add egg mixture to slaw mixture in pan,
tilting pan to spread mixture evenly. Cook 3 to 4 minutes or until egg
is set on the bottom. Place pan in oven; broil 2 minutes or until top is
set and golden. Cut into quarters.
4. Combine stock and flour in a bowl, stirring with a whisk. Heat
remaining 1 tablespoon oil in a skillet over medium-high. Add
mushrooms; cook 5 minutes or until browned. Add flour mixture;
bring to a boil, and cook 1 minute or until mixture is slightly
thickened. Stir in remaining 1 tablespoon tamari and ¼ teaspoon
pepper.
5. Heat rice according to package directions; divide evenly among 4
plates. Top each serving with 1 wedge of the pancake and ¼ cup
mushroom mixture; top evenly with green parts of onions, remaining
¼ teaspoon pepper, and sesame seeds. Serves 4
CALORIES 390; FAT 17.6g (sat 3.5g, mono 5.8g, poly 4.8g); PROTEIN 18g; CARB 44g;
FIBER 5g; SUGARS 4g (est. added sugars 0g); CHOL 279mg; IRON 4mg; SODIUM 658mg;
CALC 90mg
