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Szechuan Roasted Vegetables with Brown Rice

4

Product(s) Used

Special Diet

Gluten-Free, Vegetarian

Course

Main 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. Then, set aside.
  • Meanwhile, toss broccoli, peppers and carrots with 2 Tbsp. canola oil; toss to combine. Then transfer to a baking sheet lined with tin foil; bake for 20 minutes or until tender.
  • Heat remaining 2 Tbsp. canola oil in a large nonstick skillet over medium heat. Crack the eggs into the skillet and cook, covered for 2 minutes. 

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