- Serves: 3 to 4 side dish servings
- Costs: About $0.90 per serving
- 1 cup brown rice, (measured dry)
- 1/4 cup green onions, chopped
- 1 tablespoon soy bacon bits
- 3 to 4 tablespoons low-sodium soy sauce
- 2 large eggs whisked with 1 tablespoon water
- 4 tablespoons canola oil or peanut oil
- Pinch of salt
Cook the rice according to its package directions. Let stand for 5 minutes uncovered.
Once the rice is cooked, chop and measure the green onions, bacon bits and soy sauce so that are readily available when needed.
Whisk the eggs with a tablespoon of water. Cook the eggs over a moderate heat in oil, in a wok or a large, deep skillet. Scramble the eggs or cook like an omelette. Sprinkle lightly with salt. Push the eggs to the side of the pan once they are almost cooked through.
Reduce the heat to medium-low. Add the green onions and bacon bits to the pan. Sauté for 1 minute.
Add the rice to the pan. Sprinkle the rice with soy sauce. Cook, and stir, until the rice is of uniform color. Add more soy sauce if wanted. Continue cooking for 5 minutes, or until warm throughout.
Calories: 231 per serving for 1/3 recipe; fat content: 11.5 grams fat per serving
- Food writer: Carolyn Cashen