Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Vegetable Fried Rice Frittata
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 440
- Total Fat
- 22 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 372 milligrams
- Sodium
- 1055 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 3 grams
- Sugar
- 7 grams
- Protein
- 20 grams
A frittata can be a great vehicle for turning random scraps of vegetables from the fridge into a quick dinner. This version is inspired by the flavors of vegetable fried rice, but instead of scrambling egg to toss into the rice, we bake the fried rice into the egg. An assortment of colorful, healthy vegetables are sautéed with garlic and ginger, then tossed with cooked rice and soy sauce before being combined into the egg mixture. The frittata is quickly baked, then served with a cucumber salad and topped with sriracha and more scallions.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 440
- Total Fat
- 22 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 372 milligrams
- Sodium
- 1055 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 3 grams
- Sugar
- 7 grams
- Protein
- 20 grams
Ingredients
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Directions
- Heat the rice in the microwave as the label directs. Set aside to cool.
- Preheat the oven to 400 degrees F. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add the bell pepper and cook, tossing, until crisp-tender, about 2 minutes. Add the bok choy, season with salt and pepper and cook, tossing, until just wilted, about 1 minute; remove to a plate.
- Add 2 tablespoons vegetable oil to the skillet, then add the ginger and two-thirds of the scallions; cook until softened, about 30 seconds. Add the rice and 2 tablespoons soy sauce; toss.
- Whisk the eggs in a large bowl. Add the bean sprouts and cooked bell pepper and bok choy; season with 1 teaspoon salt and a few grinds of pepper. Add the egg mixture to the skillet and stir to combine with the rice mixture. Cook until it just starts to set at the edges, 30 seconds. Transfer to the oven and bake until set, 12 minutes. Slide the frittata onto a board and let rest 5 minutes.
- While the frittata bakes, combine the cucumber, remaining 1 teaspoon each soy sauce and vegetable oil, the sugar and a pinch of salt in a medium bowl; toss. Cut the frittata into wedges and divide among plates. Drizzle with sriracha, sprinkle with the remaining scallions and serve with the cucumbers.
