A simple weeknight dinner that requires little to no prep.
Ingredients
1 cup
Brown rice, long-grain, cooked
(cooked)
2 medium
Egg
(whisked)
1 1/2 cup
Green Giant Garden Vegetable Medley
(frozen)
1/4 cup
Soy sauce, low sodium
(to taste)
1/2 tsp
Black pepper
3 green onion (stem)
Green onion
(sliced)
Instructions
Cook rice according to package instructions
Whisk your eggs in a small mixing bowl and set them aside. Prep your green onions.
Heat a large wok on your stovetop over medium-high heat. Add olive oil and let heat up for a few seconds.
Add whisked eggs to the wok, let cook, and set for 1 minute. Break up eggs with your spatula or spoon into small pieces.
Add the frozen mixed vegetables into the wok and cook for 2 minutes with the eggs, stirring frequently, until vegetables start to soften.
Add the brown rice and soy sauce to the vegetable and egg mixture and cook for up to 10 minutes or until all of it is heated through and the soy sauce has absorbed.
Season well with fresh ground pepper and top with green onions. Serve immediately.
Notes:
Quick Tips:
For a grain-free option use cauliflower rice instead of regular rice.
Substitute coconut aminos for soy-free soy sauce, or use gluten-free, low-sodium tamari for the fermented version.
