This quick, simple dinner is a wonderful way to clean out the fridge on Friday night, using up leftover rice and even last night’s cooked veggies. Plus, the leftovers are great for lunch – try them with pasta sauce.
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.
- 10 mL (2 tsp) canola oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 500 mL (2 cups) chopped fresh or frozen broccoli
- Half red bell pepper, diced
- 5 mL (1 tsp) curry powder or paste
- 125 mL (1/2 cup) organic vegetable broth
- 250 mL (1 cup) cooked brown rice (prepared without salt)
- 4 eggs
- 3 egg whites
- 1 mL (1/4 tsp) freshly ground black pepper
- In 20 cm (8 inch) nonstick skillet, heat oil over medium heat. Cook shallot and garlic for 2 minutes or until softened. Stir in broccoli, pepper and curry powder to coat. Add broth, cover and cook for 5 minutes or until broccoli is tender. Stir in rice to coat well.
- Meanwhile, in bowl, whisk together eggs, egg whites and pepper. Pour over vegetable mixture, lifting and stirring eggs into the mixture with a spatula. Cover and cook for about 8 minutes or until edges are set and puffed. Broil about 15 cm (6 inches) away from broiler for 2 to 4 minutes or until knife inserted in centre comes out clean and top is golden brown.
Tip: Make sure you’re using a skillet with a metal handle. If your skillet doesn’t have a lid, use a pizza pan to cover it.
Posted: January 2012