Ingredients
1 Cup Carrot, diced
1 Cup Celery, diced
1/2 Cup Peas - Frozen
2 Cloves garlic, minced
4 Eggs (whisked in bowl set aside to scramble in)
1 Cup Brown rice (already cooked, leftover)
4 Tbsp Coconut Aminos (or low sodium soy sauce)
1 Tsp Olive Oil
1 Cup Celery, diced
1/2 Cup Peas - Frozen
2 Cloves garlic, minced
4 Eggs (whisked in bowl set aside to scramble in)
1 Cup Brown rice (already cooked, leftover)
4 Tbsp Coconut Aminos (or low sodium soy sauce)
1 Tsp Olive Oil
Directions
1. In large saucepan drizzle a 1 tbsp Olive Oil
2. Once oil is heated add Garlic, Carrots, Celery and Saute until tender
3. Once tender move to one side of pan and pour in whisked egg and scramble.
4. Combine vegetables and scrambled egg together
5. Add rice and continue to saute
6. Add Coconut Aminos & Frozen Peas
7. Saute a few more minutes until peas are warmed through.
Garnish - Chopped Green Onions
2. Once oil is heated add Garlic, Carrots, Celery and Saute until tender
3. Once tender move to one side of pan and pour in whisked egg and scramble.
4. Combine vegetables and scrambled egg together
5. Add rice and continue to saute
6. Add Coconut Aminos & Frozen Peas
7. Saute a few more minutes until peas are warmed through.
Garnish - Chopped Green Onions
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