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Ingredients
- ½ cup of brown rice
- 1 cup of vegetables. Choose 2-3 (onion, broccoli, peas, celery, carrots, peppers, mushrooms, squash, zucchini, and cauliflower)
- 1 teaspoon Olive or canola oil
- 1 egg
- 1 teaspoon low-sodium soy sauce
Directions
- Cook rice according to package directions. Set aside.
- Wash and chop selected vegetables into small evenly sized pieces. You may cut them into circles, strips, or cubes as desired.
- Heat oil over high heat in a large skillet.
- Keeping the heat high, add vegetables to the skillet in order of firmness – harder foods first and ending with the softest foods. Stir constantly and cook until vegetables are slightly tender, about 5 minutes.
- In a separate bowl, crack one egg. Add egg to the pan. Stir constantly and cook the egg for about 1 minute until the egg reaches 145°F.
- Add soy sauce and cooked rice to the pan.
- Stir constantly and cook for another 1-2 minutes or until the mixture is well combined.
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