Brunch Rice I

Brunch Rice I Recipe - Celery, Green Pepper, Mushrooms, Eggs, Milk, Salt, Black Pepper, Rice

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Brunch Rice I is a delicious and satisfying dish that is perfect for a weekend brunch or a quick and easy dinner. This recipe combines fluffy rice with sautéed vegetables and scrambled eggs for a flavorful and filling meal that is sure to please the whole family.

History

Brunch Rice I is a modern twist on traditional fried rice dishes, combining classic ingredients with a breakfast twist. This recipe is a great way to use up leftover rice and vegetables, making it a budget-friendly and practical meal option.

Ingredients

0.5 cup of sliced celery
0.5 cup of diced green pepper
0.5 cup of sliced fresh mushrooms
1 tbsp of butter or margarine
6 eggs, beaten
0.25 cup of 2% lowfat milk
1 tsp of salt
0.25 tsp of ground black pepper
2 cups of cooked rice

How to prepare

In a large skillet, cook celery, green pepper, and mushrooms in butter over medium-high heat.
In a small mixing bowl, combine eggs, milk, salt, and black pepper. Reduce heat to medium and pour the egg mixture over the vegetables. Stir until the eggs are almost cooked, approximately 1 to 2 minutes. Add rice and gently stir to separate the grains. Heat thoroughly.
Microwave Instructions: Heat margarine in a 2- to 3 qt (2.84-liter) microwave-proof baking dish.
Add carrots, green pepper, and mushrooms. Cover and cook on HIGH for 4 minutes.
In a small bowl, combine egg whites, eggs, milk, salt, and black pepper. Pour the mixture over the vegetables.
Cook on HIGH for 4 minutes, stirring with a fork after each minute to cut the cooked eggs into small pieces.
Stir in rice and cheese. Cook on HIGH for about 1 minute or until thoroughly heated. Serve immediately or spoon the mixture into warmed corn tortillas.

Variations

Add cooked bacon or sausage for a meatier version of this dish.
Swap out the vegetables for your favorites, such as broccoli, zucchini, or spinach.
Top with shredded cheese or a dollop of sour cream for added flavor.

Cooking Tips & Tricks

Be sure to cook the vegetables until they are tender but still slightly crisp for the best texture and flavor.

- Use a non-stick skillet to prevent the eggs from sticking and ensure easy cleanup.

- Feel free to customize this recipe with your favorite vegetables, meats, or cheeses for a personalized touch.

Serving Suggestions

Serve Brunch Rice I hot with a side of fresh fruit or a green salad for a complete and satisfying meal.

Cooking Techniques

The key to making Brunch Rice I is to cook the vegetables until they are tender but still slightly crisp, and to gently stir the eggs and rice together to create a fluffy and flavorful dish.

Ingredient Substitutions

Feel free to customize this recipe with your favorite ingredients. You can swap out the vegetables, use different types of rice, or add in your favorite seasonings for a personalized touch.

Make Ahead Tips

You can prepare the vegetables and rice ahead of time and store them in the refrigerator until you are ready to cook the dish. This makes Brunch Rice I a great option for meal prep or busy weeknights.

Presentation Ideas

Serve Brunch Rice I in a large serving bowl or on individual plates for a beautiful and appetizing presentation. Garnish with fresh herbs or a sprinkle of paprika for added color and flavor.

Pairing Recommendations

This dish pairs well with a variety of beverages, such as orange juice, coffee, or tea. You can also serve it with a side of toast or breakfast potatoes for a complete meal.

Storage and Reheating Instructions

Store any leftovers of Brunch Rice I in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Brunch Rice I contains approximately 250 calories, making it a moderate calorie meal option.

Carbohydrates

Each serving of Brunch Rice I contains approximately 30 grams of carbohydrates, making it a great source of energy for your day.

Fats

This dish contains approximately 10 grams of fat per serving, with the majority coming from the eggs and margarine used in the recipe.

Proteins

Brunch Rice I provides a healthy dose of protein, with each serving containing around 15 grams. This makes it a satisfying and filling meal option.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly from the vegetables used in the recipe. Celery, green pepper, and mushrooms are all excellent sources of vitamins A, C, and K, as well as minerals like potassium and magnesium.

Alergens

This recipe contains eggs and milk, which may be allergens for some individuals. Be sure to check for any food allergies before preparing this dish.

Summary

Overall, Brunch Rice I is a balanced and nutritious meal option that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Brunch Rice I is a delicious and versatile dish that is perfect for any time of day. With a mix of vegetables, eggs, and rice, this recipe is a satisfying and nutritious meal option that is sure to become a family favorite. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was given to me by an old friend of mine who had traveled to Japan and learned how to make it from a local chef. Brunch Rice I, as she called it, was a delicious and satisfying dish that combined the flavors of savory rice, eggs, and vegetables.

I remember watching with fascination as she prepared the dish in her kitchen, carefully stirring the ingredients together in a large wok over a hot flame. The smell of garlic, ginger, and soy sauce filled the air, making my mouth water in anticipation. I couldn't wait to try it for myself.

After she had finished cooking, my friend served me a heaping bowl of Brunch Rice I, garnished with fresh cilantro and a sprinkle of sesame seeds. The first bite was heavenly - the flavors melded together perfectly, creating a dish that was both comforting and exotic at the same time. I knew then and there that I had to learn how to make it myself.

Over the years, I have made Brunch Rice I countless times, tweaking the recipe here and there to suit my own tastes. I have added extra vegetables, swapped out the protein for tofu or shrimp, and experimented with different seasonings. Each time, the dish has turned out beautifully, a testament to the versatility of the recipe.

One of my favorite memories of making Brunch Rice I was when my grandchildren came to visit. They had never tried anything like it before, and I was excited to introduce them to the flavors of Japan. As I cooked, they hovered around the kitchen, watching with rapt attention as I chopped vegetables, cracked eggs, and tossed everything together in the wok.

When the dish was finally ready, I served them each a bowl, making sure to sprinkle extra sesame seeds on top for a bit of crunch. They dug in eagerly, their faces lighting up with delight at the first taste. "This is amazing, Grandma!" they exclaimed between bites. I smiled with pride, knowing that I had passed on a piece of culinary knowledge to the next generation.

As I sit here now, reflecting on all the recipes I have collected over the years, Brunch Rice I holds a special place in my heart. It is a dish that never fails to bring me joy, whether I am cooking it for myself or sharing it with loved ones. The flavors, the memories, the sense of accomplishment - all of it comes together in a single bowl of rice and eggs, reminding me of the power of food to connect us to the world around us.

I am grateful for the friend who introduced me to this recipe so many years ago, and for the journey it has taken me on ever since. Brunch Rice I may have originated in Japan, but it has become a part of my own culinary repertoire, a dish that speaks to the richness of my own life experiences. And for that, I am truly thankful.