With Gratitude For Chef Anne, Sumptuous Spoonfuls

Ingredients

2 cups brown rice, cooked in chicken or vegetable broth
1 teaspoon oil
2 carrots, peeled & chopped fine
2 – 4 cloves garlic, peeled and chopped fine
1 – 2 green onions, snipped
1 cup frozen broccoli, thawed and chopped fine
1/4 teaspoon sesame oil
2 – 3 teaspoons soy sauce (use gluten-free soy sauce for GF rice balls)
3 eggs
Instructions

Preheat oven to 350 F. Spray a baking sheet with cooking spray. Cook the rice and set aside.
Meanwhile in a large frying pan or wok, heat the oil, then add the carrots, garlic and onions and saute for about 5 minutes until the veggies are tender. Stir in the rice, broccoli, sesame oil and soy sauce and saute for another 5 minutes or so. Remove from heat and set aside.
In a small bowl, whisk the eggs and sprinkle with Red Robin Seasoning (or salt) and some freshly ground pepper.
In a separate frying pan, scramble about half of the egg mixture until almost fully cooked and still wet. Add the cooked egg and the uncooked egg into the rice mixture, chopping up the cooked egg into little bits and stirring well to mix it all up.
Spray your hands with cooking spray and shape the mixture into balls about 1 inch in diameter. Set the balls on the prepared baking sheet, leaving a little space between them.
Bake for about 10 minutes until the eggs are set. Remove from oven and let sit for about 5 minutes before attempting to move them. They are somewhat delicate, so move with care![wpurp-searchable-recipe]Broccoli Carrot Rice Balls – – – [/wpurp-searchable-recipe]

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