| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 cups broccoli florets
- 2 tablespoons coconut oil
- 1 onion, halved and thinly sliced
- 1 tablespoon grated ginger
- 2 cloves garlic, grated
- 3 cups cooked brown rice
- 1 cup diced hot dogs
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 2 scallions, white and light green parts, sliced
- 4 fried eggs, for serving
- Chopped fresh cilantro, for serving
- Sriracha sauce, for serving
Instructions
- Bring a pot of water to a boil; prepare an ice water bath. Blanch the broccoli in the boiling water, then immediately transfer to the ice water to stop the cooking process. Drain and set aside.
- In a large skillet over medium-high heat, add the oil and onions and saute until the onions are translucent and tender, about 5 minutes. Add the ginger and garlic and quickly stir-fry for about 30 seconds. Add the rice, hot dogs and broccoli and stir-fry 2 minutes. Stir in the soy sauce, sesame oil and scallions.
- Serve topped with fried eggs, cilantro and Sriracha.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 394 |
| Total Fat | 20 g |
| Saturated Fat | 9 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 12 g |
| Cholesterol | 153 mg |
| Sodium | 882 mg |
| Serving Size | 1 of 4 servings |
| Calories | 394 |
| Total Fat | 20 g |
| Saturated Fat | 9 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 12 g |
| Cholesterol | 153 mg |
| Sodium | 882 mg |
Reviews
Good, easy, end-of-the-week meal! I threw in some extra veggies from the drawer and used frozen broccoli. Kids loved it too!
Surprisingly good!
20 min prep
10 min cook
one ingredient: 3 cups cooked brown rice
10 min cook
one ingredient: 3 cups cooked brown rice
O_o