1/2 cup cooked brown rice (prepared ahead) 1 egg (omega-3 rich, cage free) 2 egg whites 1 carrot, cut into half moons 1 stalk celery, finely chopped, including leaves 1/4 piece yellow onion, chopped 1 clove garlic, finely diced 1/2 red pepper, finely diced 1 tsp. tamari soy sauce 1 head bok choy (about 6 leaves, steamed) Prepare brown rice ahead and use within 3 days. Three cups of water to one cup of grains. Boil for 35-40 minutes. Add more liquid as needed. Heat 2 tsp. of water in a medium skillet. Add onions and carrots and steam sauté until soft. Add the celery, garlic, peppers and tamari. Add the brown rice and the eggs. Heat until the eggs are cooked through. Steam the bok choy in a bit of water until it is bright green. Place bok choy on a plate and top with brown rice dish. This makes a wonderful way to start the day or end it in the traditional Chinese way. Per serving (546g) about 2 cups: 320 calories, 7g of fat, 45g carbs, 8g fiber, 20g protein, 320 percent Vitamin C, 410 percent Vitamin A.
Originally published in the Santa Monica Daily Press print edition on August 16, 2008. Read the original PDF.