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Szechuan Roasted Vegetables with Brown Rice

4

Special Diet

Gluten-Free, Vegetarian

Course

Side Dish

Main Ingredient

Vegetables

Occasion

Ingredients

  • 2/3 cup brown rice
  • 1 large head broccoli cut into florets
  • 2 large red bell peppers finely chopped
  • 1 large carrot peeled and cut into thin sticks
  • 4 tbsp canola oil divided
  • 4 large eggs
  • 3 cups fresh baby spinach
  • 1/3 cup San-J Szechuan Sauce
  • 1/4 tsp crushed red pepper
  • 1/4 tsp sesame seeds
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground pepper

Directions

  • Heat oven to 450° F.
  • Cook the rice according to the package directions.
  • Meanwhile, line a baking sheet with foil. Directly on the baking sheet, toss broccoli, peppers and carrots with 2 tbsp canola oil. Roast for 20 minutes or until tender.
  • Heat remaining 2 tbsp canola oil in a large skillet over medium heat. Crack the eggs into the skillet and cook, covered for 2 minutes. 
  • Remove roasted vegetables from the oven and add them to the pot of cooked rice. Toss to combine, along with fresh spinach, San-J Szechuan Sauce, crushed red pepper, sesame seeds, sea salt and pepper. 
  • Once combined well, divide into individual bowls. Top each serving with a cooked egg and serve warm. 
Check out more side dish recipes.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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