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

First Published: 12/12/2014
Last Reviewed: 12/12/2014

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.
cilantro stir fry label