Crispy Rice Patties with Vegetables & EggsServe

Serve these patties at any time of day. The recipe features protein, grains and vegetables all in one dish. It’s also a great way to use leftover rice. —Megumi Garcia, Milwaukee, Wisconsin


2 packages (7.4 ounces each) ready-to-serve

white sticky rice1 tablespoon plus

2 teaspoons canola oil, divided1 teaspoon reduced-sodium soy sauce

2 cups thinly sliced Brussels sprouts

1 cup julienned carrots

1 medium sweet red pepper, julienned

1/2 teaspoon sesame oil

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

1 tablespoon water

4 large eggsMinced fresh chives

Additional pepper

  1. Cook rice according to package directions; cool slightly. Press a fourth of the rice into a 1/2-cup measuring cup that has been moistened lightly with water; invert onto a large sheet of plastic wrap. Fold plastic around rice; shape rice into a 1/2-in.-thick patty. Repeat three times.In a large nonstick skillet, heat 1 tablespoon canola oil over medium-high heat. Cook patties until crisp, 3-5 minutes per side; brush tops with soy sauce after turning. Remove from pan; keep warm.In same pan, cook and stir vegetables over medium-high heat until lightly browned. Stir in sesame oil, salt and pepper. Add water; reduce heat to medium. Cook, covered, until vegetables are crisp-tender, 1-2 minutes. Remove from pan; keep warm.In same pan, heat remaining canola oil over medium heat. Break eggs, one at a time, into pan; immediately reduce heat to low. Cook, uncovered, until whites are completely set and yolks just begin to thicken, about 5 minutes. To serve, top rice patties with vegetables and eggs. Sprinkle with chives and additional pepper.Directions

  2. 1 serving: 320 calories, 11g fat (2g saturated fat), 186mg cholesterol, 447mg sodium, 43g carbohydrate (4g sugars, 3g fiber), 11g protein. Diabetic Exchanges: 3 starch, 1 medium-fat meat, 1 fat.Nutrition Facts