Eggs, Carrot and Cabbage Stir-Fry with Rice

Ingredients

• Egg2 count (110 g)
• Rice3/4 cup (150 g)
• Cabbage1 cup (90 g)
• Carrot1/2 medium (30 g)
• Oil1 teaspoon (5 ml)
• Soy Sauce1/2 tablespoon (7 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Preheat a pan over medium heat. Add the oil and spread.

3. 3

   Step 3

   Meanwhile, crack the eggs into a bowl and salt and pepper to taste. Beat.

4. 4

   Step 4

   Separately, shred the cabbage and grate or thinly slice the carrot.

5. 5

   Step 5

   Once heated, add the cabbage and carrot. Stir-fry for 3-4 minutes until softened. Set aside.

6. 6

   Step 6

   Cook the eggs in the same pan to make an omelet. Let set for 1 minute and flip using a spatula. Then cut into pieces and add the cabbage and carrot.

7. 7

   Step 7

   Add the soy sauce and mix well. Salt and pepper if needed.

8. 8

   Step 8

   Add the rice to the pan and mix together. Serve on a plate.

9. 9

   Step 9

   Optional: Sprinkle with chopped scallion.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Eggs, Carrot and Cabbage Stir-Fry with Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.