Here’s a quick vegetarian dish that you can try for your next meal prep. Feel free to modify the recipe to fit your nutritional needs. For example, the eggs can be omitted or replaced with tofu or chicken.
You can also try my colorful pineapple snow pea stir fry if you like this type of flavor profile.
Prep Time: 5 minutes . Cook Time: 10 minutes . Yield: 4 Servings
3 Eggs, beaten
3 Cups Brown Rice, cooked
1 Medium Yellow Onion, diced
2 Cups Broccoli Florets
1 Cup Frozen Corn, thawed
1 Cup Frozen Green Peas, thawed
3 Cloves Garlic, diced
1 to 2 Tbsp Low-Sodium Soy Sauce
1 Tsp Fish Sauce (optional)
1 Tsp Sesame Seeds
1” Ginger Root, sliced
Salt, Black Pepper and White Pepper to taste
1. In a large skillet, heat about 1 tablespoon of oil over medium heat. Pour in eggs; scramble until cooked. Remove from skillet and set aside.
2. In the same skillet, heat about 1 tablespoon of cooking oil; increase heat to high. Add onions, carrots, garlic and ginger. Cook for about 2 minutes until fragrant; stir frequently. Add broccoli and cook for another 1 to 2 minutes.
3. Add cooked rice and cook for about 1 minute; stir frequently. Add eggs. Mix well then add soy sauce, fish sauce, black pepper, white pepper and sesame seed. Mix well and serve warm. Makes 4 servings