Vegetables and Egg with Rice

Ingredients

• Rice1 cup (200 g)
• Egg1 count (55 g)
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)
• Paprika1/2 teaspoon (2 g)
• Oil1 tablespoon (10 ml)
• Peas1/4 cup (50 g)
• Corn1/4 unidad (63 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   First, chop the carrot, onion, bell pepper and garlic. Separately, remove corn kernels. Set aside.

2. 2

   Step 2

   Place a pot filled with water over high heat. Once boiling, add the corn and let it boil for 15 minutes.

3. 3

   Step 3

   With 6 minutes remaining, add the peas and carrot and boil until the time is up. Remove and set aside.

4. 4

   Step 4

   Place a wok over high heat. Once heated, add 2/3 of the oil, the onion and salt. Stir-fry over medium-low heat for 7 minutes or until translucent.

5. 5

   Step 5

   Next, add the garlic and bell pepper. Mix and stir-fry for 3 more minutes. Add paprika and mix.

6. 6

   Step 6

   Add the previously cooked rice and the rest of the previously boiled vegetables. Mix well and season to taste.

7. 7

   Step 7

   Heat the remaining oil in a pan and fry the egg.

8. 8

   Step 8

   Serve the rice and top with the egg.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Vegetables and Egg with Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.