Wednesday, September 28, 2011

3 Protein Rice

Whenever or whatever I cook, I make more than I need for that particular meal so I will have some for a different meal later in the week. Rice and Quinoa are one of those things I make a double batch of so I can use them later on in the week.

This easy and healthy meal has 3 different sources of protein.  Egg, Canadian bacon and the edamame. If you really wanna go nuts with the protein, substitute the rice for quinoa which is also a complete protein containing all 8 amino acids, but then you have to rename it 4 protein quinoa!

Some mornings I make a few extra scrambled eggs and extra canadian bacon and store them in the fridge for this 1 pot dinnertime dish. It has lots of different flavors and textures. My little ones like that they can pick out the small pieces by hand of whatever fancies them that day.  They also love it for a school lunch meal, so I always make alot of it so we have leftovers for lunch the next day.

  • 3-4 cups of cooked rice
  • 1 cup frozen edamame
  • 1 cup chopped onions (I buy them in the freezer section pre chopped...saves a ton of time & tears!)
  • 1 cup of chopped carrots, or a handful of baby carrots chopped
  • 3-5 eggs, scrambled
  • 3-6 slices of canadian bacon, cut into small pieces
  • 1 tbsp butter (or olive oil for a healthier option, both are awesome in this dish)
  • 1 tbsp sesame oil. If you don't have it then just use a total of  2 tbsp butter (or olive oil), you can't go wrong!
  • 1 tbsp sesame seeds, optional. I add them if I have them. This time I didn't.
  • 1/4 cup lo sodium soy sauce
  • Salt and pepper to taste


In a large skillet on medium heat, heat butter(or olive oil) and sesame oil until melted. Add carrots and onions, cook for 7 minutes. Add rice (I had to crush it with my hands since it was cold from the fridge), edamame, bacon and sesame seeds. Stir and blend well. Add soy sauce, salt and pepper. Mix well then allow to cook for 5 minutes, stirring once or twice. The less you stir it, the more crunchy bits of rice you'll get. Add scrambled eggs and toss. Cook for 1 more minute and serve.

Servings: 6



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