Veggie Stir-Fry with Sesame Scrambled Egg
Use any combination of your favorite vegetables to throw together this simple and nutritious stir fry!
Make This Recipe
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 teaspoon fresh ginger root, minced
- 2 cloves garlic, minced
- 3 cup chopped vegetables (Mix and match whatever you like. Broccoli, red pepper, carrots, snow peas, mushrooms and asparagus are all great choices.)
- 2 tablespoon soy sauce, tamari or liquid aminos
- 2 cup cooked rice
- 2 tablespoon sesame oil
- 3 Eggland’s Best eggs (large)
- Sriracha (optional)
Heat olive oil in a wok over medium heat. Add onion, garlic, and ginger, and saute a few minutes until fragrant.
Add chopped veggies and cook until they begin to soften slightly 5-6 minutes.
Add soy sauce, tamari or liquid aminos and cook a minute more.
Add cooked rice to veggies and stir to combine and warm through.
In a separate pan, heat sesame oil over medium heat. Add Eggland’s Best eggs and scramble
Add scrambled eggs to stir-fry and mix gently to combine
Serve into four bowls and top with soy sauce or sriracha, if desired. Enjoy!
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Saturated Fat||2 g|
|Dietary Fiber||5 g|