Thanks to Rachel Ray, tonight’s dinner was another celebration of Meatless Mondays. I have said it before, the chef is not a fan of Rachel’s recipes – ingredients list is too long, but I am persistent. Since the meatless mondays are also not the most appealing meals to the chef, this recipe was a winner. All I had to mention that the recipe includes rice, eggs, onions and he was sold:) As was I!!!!!!
Even though I was not even near the kitchen when the chef was preparing this meal (I was trying to get Mili-Mali to sleep) he said it was an easy-peasy meal and he really liked it. By far one of the best meatless mondays aka vegetarian meals we’ve had. It’s one of those meals that you can make in a pinch. It’s perfect because the ingredient list is simple and I am sure you always have everything on hand.
If you are looking to join the Meatless Mondays and not quite sold on vegetarian diet, this is a great recipe to start. I bet you can make many variations on a theme…so says the Faux Foodie:) trust me, you won’t regret it!
I know it’s only Monday, but a glass of wine was much needed and it was so delicious – crispy and refreshing.
1 cup jasmine rice
- 1/4 cup vegetable oil
- 4 eggs, beaten
- Salt and pepper
- 3 scallions, thinly sliced, white and green parts separated
- 1 large red bell pepper, cut into 1/4-inch cubes
- 1 can (15.5 oz.) white beans, rinsed
- 1 cup frozen peas and carrots mix, thawed
- 1 tsp. ground cumin
- 2 tbsp. soy sauce
- 1/2 cup chopped cilantro
- In a small saucepan with a tight-fitting lid, cover the rice with water and stir until the water becomes cloudy; drain and repeat twice. Return the rice to the saucepan, add 1 cup cold water, cover and cook over medium-low heat until the water has been absorbed and the rice is cooked, about 25 minutes. Let sit for 5 minutes, then fluff with a fork.
- Meanwhile, in a large nonstick skillet, heat 1 tbsp. oil over medium-high heat. Add the eggs, season with salt and pepper and cook, stirring, until set and just dry, about 1 minute. Transfer to a cutting board and let cool; coarsely chop.
- In the same skillet, heat 1 tbsp. oil over medium-high heat. Add the scallion whites and bell pepper and cook until crisp-tender, about 1 minute; season with salt and pepper. Add the beans and peas-carrots mix and cook until heated through; transfer to a large bowl.
- In the same skillet, heat the remaining 2 tbsp. oil and the cumin over medium-high heat. Stir in the cooked rice. Spread into a single layer and cook, undisturbed, until the rice forms a crust, about 3 minutes. Break up the rice and sprinkle with the soy sauce. Stir in the scallion greens, cilantro, bean mixture and eggs and cook until heated through.[source]
I can’t resist, but Mili-Mali is adorable… wouldn’t you agree – it’s like a cherry on top – yum!!! I can’t stop kissing her cheeks 🙂
Hugs and Giggles,
The Faux Foodie Girl