| 9 | 25 | 445 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 10 min | 4 |
| 2 cup | Brown rice, medium-grain, dry (cooked according to package) |
| 2 large | Egg |
| 1 head | Broccoli, raw |
| 1 large | Carrots (halved and thinly sliced) |
| 1 1/4 cup | Green/yellow string beans, raw (roughly chopped) |
| 2 clove(s) | Garlic (crushed) |
| 1 pepper(s) | Red chili pepper (also chile or chilli) (finely chopped) |
| 2 tbsp | Soy sauce, low sodium |
| 2 tsp | Vegetable oil |
1. Beat eggs with a fork until small bubbles appear. Heat a wok over medium-high heat until hot. Add 1 teaspoon of oil. Add eggs and swirl around wok to form a thin omelette. Cook for 1 minute. Turn and cook a further minute. Remove to a board. Thinly slice.
2. Add remaining oil, onion, garlic and chilli to wok. Stir-fry for 2 minutes. Increase heat to high. Add broccoli, carrot and beans. Stir-fry for 4 minutes, or until tender and crisp.
3. Add rice and soy sauce to wok. Stir-fry for 3 minutes, or until heated through. Add egg and stir to combine. Serve immediately.
Eggs
are a great source of plant based protein and B vitamins!
Various Vegetables
provide key vitamins and minerals required for vital health and maintenance of the body!
| Grain | 3.1 |
| Meat Alternative | 0.3 |
| Vegetables | 1.7 |
