{Crisped Rice with Beef, Vegetables, and Eggs}
This dish can be made with pork or chicken too; this is definitely a versatile dish!
{Good dilemma--the hubby ate the pre-made rice I had for this recipe so I had to make more. I included rice cooking instruction with the recipe}
{Crispy rice!}
{Add your choice of meat}
{Simmering}
{Add eggs}
{Ready to eat!}
Crisped Rice with Beef, Vegetables, and Eggs
Serves 2
Ingredients
1/2 cup brown rice
2 cups beef broth
1 tablespoon olive oil
4 cloves garlic, minced
1/2 medium onion, diced
1 pound beef, cubed (chicken or pork can be used)
2 cups vegetables of your choice
1/2 cup ponzu
2 tablespoons sesame seed oil
2 tablespoons ginger, minced
1/4 teaspoon chili flakes
2 eggs
- Combine rice and broth in a saucepan; cook rice until tender. Leftover rice can be used.
- When rice is finished, heat olive oil in a pan until hot; add rice and fry until crispy.
- Add meat and cook until almost done.
- Add remaining ingredients except for eggs; simmer for 15 minutes.
- Make two wells in the beef mixture; crack one egg into each well.
- Cover the pan and allow the eggs to cook until desired doneness about 3-6 minutes.
If you don't have meat (you know those night-before-the-grocery-store-when-there-is-little-food), you could always just put eggs in it--still is delicious!
No comments:
Post a Comment