Gardening Articles and Videos

Asian Veggie Rice Bowl
7/16/2012 | Sheryl McGlochlin

Article image: Asian Veggie Rice Bowl

The photo above has collards rather than squash and no eggs or onion. Very simple and delicious!

Serves 4 - 6 

1/8 c. Olive Oil

1 Zucchini or Yellow Squash, medium, thinly sliced
1 Yellow onion or green onions, thinly sliced
3 eggs, whisked together
2 c. Cooked White or Brown Rice OR Brown Rice/Quinoa Combo

My 3 favorite sauces to choose from:

1)  ¼ - ½  c. Mae Ploy Sweet Chili Sauce

2)  ¼ - ½  c. Teriyaki Sauce

3)  Yellow Curry Thai Sauce (I purchase this sauce from my favorite Thai Restaurant: Pawitt's Royale Thai Cuisine in Holladay)

In a hot skillet, add ingredients in the order given
Everything cooks in less than 5 minutes!
Don't overcook.

Optional:  Add these before adding the sauce: Cooked chicken, pork, pineapple chunks, green onions, sliced green/red peppers, etc.

Cook Rice, Quinoa one of 3 ways: 1) Pressure Cooker  2) Skillet on a stove  3) Rice Cooker

I cook the two grains together

In a pressure Cooker:
2 c. Brown Rice
1/2 c. Quinoa
4 c. water

Bring to 8 lbs. pressure

Turn off burner and cook for 25 minutes
Let cool
Put in clear, plastic 8 - 12 oz. containers
Store in refrigerator until ready to use
Freeze ingredients if not used within 2 - 3 days

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