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Cilantro stir-fry

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    Cilantro stir-fry Heart Smart Gluten Free Low Sodium

    Get a heaping helping of vegetables with this meat-free dish! Eggs provide plenty of protein for satiety, helping you feel fuller for longer.


    1 cup dry brown rice, cooked according to package directions
    1 tablespoon extra-virgin olive oil, divided
    1 teaspoon fresh grated ginger
    4 cloves garlic, minced
    1/4 cup diced onion
    2 cups sliced cremini mushrooms
    1 cup julienned carrots
    1 large green bell pepper, cut into thin strips
    3 large eggs
    1/3 cup chopped cilantro
    1/4 cup low-sodium vegetable broth
    1 tablespoon balsamic vinegar
    2 teaspoons dark molasses
    1 teaspoon jalapeño jam


    1. In a large skillet or wok, heat 2 teaspoons oil over low heat. Add ginger and garlic. Cook for about 1 minute. Add vegetables. Turn heat to high and stir-fry for 3 to 4 minutes. Reduce heat to low, stirring occasionally.
    2. In a small bowl, crack eggs and stir vigorously with a fork.
    3. In a small skillet, heat 1 teaspoon oil over medium heat. Pour in eggs. Cook for 2 to 3 minutes, until almost set. Flip to continue cooking opposite side. Remove eggs from skillet, place on a cutting board and roughly chop. Add chopped eggs to vegetable mixture. 
    4. In a small bowl, combine cilantro, broth, vinegar, molasses and jam. Stir. Pour over vegetable mixture. Stir until well-combined.
    5. Serve over warm rice.

    Makes 4 servings

    Recipe contains: eggs

    Carb choices per serving: 3 1/2

    Julienned carrots

    Recipe tip: Not sure how to julienne carrots? After washing the carrots, use a vegetable peeler to get rid of the tough outer skin. Then use a paring knife to cut off the root or stem on each end. Cut each carrot in half lengthwise. Place carrots cut-side down and continue to slice lengthwise into even strips about 1/4-inch thick.

    Nutrition Facts