Ingredients
- 180g cooked brown rice (or quinoa for more protein)
- 1 large egg (boiled to your preference)
- 120g cucumber, cut lengthwise
- 1 leek, cut into small pieces
- 1 clove garlic, minced
- 15ml low-sodium soy sauce (or tamari for gluten-free)
- 5ml sesame oil (optional)
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Slice the cucumber lengthwise and cut your leek into chunks.
- Stir-Fry Vegetables: Heat a non-stick pan on medium heat, add a small amount of sesame oil or use a non-stick spray. Add garlic and leek and stir-fry for about 3-4 minutes until tender-crisp.
- Add Rice: Add the cooked brown rice and soy sauce, stirring everything together. Cook for another 2 minutes to heat through and mix well.
- Boil the Egg: In a small pot, bring water to a low simmer and gently boil the egg for about 3 minutes for a soft, runny yolk.
- Serve: Transfer the fried rice to a bowl, slice your boiled egg into halves and serve on the side of the bowl, and garnish with fresh cucumber for a refreshing crunch. Season with salt and pepper to taste.
Estimated Macros
- Calories: 350 kcal
- Protein: 12g
- Carbohydrates: 45g
- Fibre: 5g
- Fat: 10g
Cooking Time
- Preparation: 5 minutes
- Cooking: 10 minutes
- Total: 15 minutes
