Happy Rice



1/2 cup chopped broccoli florets

1/4 cup peeled, 1/4-inch diced carrots

1 Tbsp vegetable oil

1/4 cup peeled, 1/4-inch diced red onion

1 large egg, lightly beaten

1 Tbsp peeled, minced fresh ginger

1/4 cup 1/4-inch diced zucchini

1/4 cup 1/4-inch diced yellow squash

1 1/4 cups of brown rice

1 tsp salt

1/2 tsp pepper

1 tsp sesame oil

2 Tbsp roasted unsalted pistachios, shelled

1 Tbsp slivered almonds

1 Tbsp raw pumpkin seeds, toasted

1 Tbsp raw shelled sunflower seeds, toasted

1/4 cup chopped green onions


1.        Add broccoli and carrots to stockpot of boiling, salted water; blanch 15 sec. Drain; set aside.

2.        Drizzle vegetable oil around sides of stir-fry pan; tilt pan to coat evenly. Heat on MED until oil faintly smokes. Add red onion, egg, and ginger; cook, stirring quickly, about 1 min until egg is cooked through. Add zucchini and yellow squash; cook, stirring, 1 min.  

3.        Add rice. Increase heat to HIGH; cook, stirring, 2 min. Add broccoli, carrots, salt, and pepper; cook, stirring, 1 min.

4.        Add sesame oil, pistachios, almonds, pumpkin seeds, sunflower seeds, and green onions; cook, stirring, 1 min. Transfer to serving platter.

Serving Size: 3/4 CUP

Calories: 2OO  Fat: 9 g  Protein: 5 g  Carb: 25 g  Fiber: 5 g