Grain and vegetable bowl with egg
A bowl of cooked grain and vegetables that needs just an egg and seasoning to become dinner. The shelf rice is already cooked, so this comes together in the time it takes to fry an egg. This is a loose, forgiving dish where everything warms together.
About 270 calories a serving, 11 g protein, 10 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
From your shelf
- one 8.8 oz bag whole grain rice with broccoli and carrots
Staples
- 2 tablespoons oil
- 2 cloves garlic
- to taste salt
- to taste pepper
- 2 eggs
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Mince 2 cloves garlic and add to the pan, stirring until fragrant, about 30 seconds.
- Pour the entire bag of grain and vegetables into the pan and stir to break up any clumps, cooking until heated through, about 4 minutes. Taste and season with salt and pepper.
- Push the grain to the sides of the pan. Crack 2 eggs into the center, letting the whites set before stirring them into the grain, about 3 minutes. Meanwhile, drizzle 2 tablespoons soy sauce and 1 teaspoon sesame oil over everything.
- Toss the grain and eggs together until combined. Divide into two bowls and serve at once.
Note Swap the soy sauce for tamari if you need gluten-free, or skip it altogether and add a pinch of ginger and white pepper for a different angle. Leftover bowl keeps in the fridge for two days. Serve with a small green salad or pickled vegetables on the side to cut the richness.
On the label
COOKED BROWN RICE (WATER, BROWN RICE), BROCCOLI, CARROTS, COOKED BLACK RICE (WATER, BLACK RICE).
Birds Eye, frozen prepared sides, serving 284 GRM, package 10 oz/283.5 g. Ingredients as printed on the label.
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Cooks as broccoli, carrots, rice. Half of it left? Use up the broccoli.