Rice, Mushroom, Vegetable and Egg Stir-Fry

Ingredients

• Rice1 cup (200 g)
• Mushrooms1 cup (70 g)
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)
• Egg2 count (110 g)
• Oil1 tablespoon (10 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Chop the onion and cut the carrot with the bell pepper into small pieces. Then, slice the mushrooms.

3. 3

   Step 3

   Preheat the wok with half the oil. Once heated, add the onion with the mushrooms and salt and pepper.

4. 4

   Step 4

   Cook for 5 minutes over medium heat while stirring from time to time.

5. 5

   Step 5

   After that time, add the carrot and bell pepper.

6. 6

   Step 6

   In the meantime, crack the eggs in a bowl and beat until obtaining an even texture. Add salt and pepper to taste.

7. 7

   Step 7

   Heat the remaining oil in another pan and, once heated, add the mixture. Stir constantly for 3-5 minutes and remove.

8. 8

   Step 8

   Add the rice previously cooked and scrambled egg to the wok. Add salt and pepper and mix well.

9. 9

   Step 9

   After 2 minutes, remove and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Rice, Mushroom, Vegetable and Egg Stir-Fry can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.