Posts
 |
| Pictured without egg due to the fact that this was my bowl and I can't eat eggs. My husband's bowl had the egg in it, but no green veggies, which he could eat but chooses not to... |
1 egg
2 tsp olive oil
1/2 - 1 C chopped onion
2 garlic cloves, crushed or minced
1 lg. carrot, sliced into matchstick sized pieces
1 C broccoli florets
1 C green beans, roughly chopped (I used frozen & broke them to size :)
2 cups brown rice, cooked & cooled (leftover brown rice from previous recipe)
3 T soy sauce
2 t honey (optional)
1 sliced, cooked chicken breast (optional)
Stir together soy sauce and honey if you want a slightly sweet taste, and set aside.
Beat egg with a fork. Heat wok over med-high heat. Add 1 tsp olive oil to hot wok. Add egg and swirl around to form a thin omelet. Cook about a minute, turn and cook another minute. Remove to a cutting board & thinly slice.
Add remaining 1 tsp. olive oil to wok. Add onion, garlic, carrot, broccoli, & green beans. Stir-fry 3-4 minutes or until veggies are crisp tender. Add rice and soy sauce (and chicken if desired). Stir fry 3 minutes or until heated through. Add egg and stir to combine. Serve immediately. This makes 2 big servings.
Obviously you can mix up the veggies and include peppers or whatever you like, which we choose not to (because we don't like).
