Breakfast rice dish

This recipe uses brown rice, which unlike white rice, retains nutrients such as B vitamins, iron and fiber.

Ingredients

4 cups brown rice, cooked the night before
nonstick cooking spray
4 large eggs
1 tablespoon water
3 tablespoons canola oil
2 tablespoons minced garlic
4 cups baby spinach
freshly ground black pepper, diced green onion, diced green pepper*

Directions

1. Spray frying pan with nonstick cooking spray. Place on stove burner as it preheats to medium-high.
2. In a small bowl, mix together eggs and water. Add egg mixture to heated pan, tilting to coat the bottom of pan. Let cook until set. (Do not flip eggs.)
3. Remove egg (omelet) from the pan and place it on a cutting board. Cut into 1-inch pieces. Set aside.
4. Heat pan to medium heat. Add oil and garlic. Cook for 2 to 3 minutes. Add spinach and cook for another 1 to 2 minutes or until leaves are slightly wilted.
5. Turn heat to high and add the cooked rice. Cook until rice is lightly browned. Add egg pieces and season with pepper, green onion, green pepper, etc., as desired.*
6. Serve warm.

Makes 6 servings

Recipe contains: egg

Carb choices per serving: 2

*Option not included in nutrition facts.

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