Topping a quick stir-fry with an egg is a great way to make sure it’s a filling, satisfying meal. Any combination of vegetables you have on hand will pair nicely with your favorite hot sauce–use this recipe as a basic template to use up your leftover veggies nicely.
Ingredients
- 2 cups brown rice, cooked
- 2 Tbsp. olive oil
- 2 baby bok choy, halved
- 1 cup spinach, roughly chopped
- 2 cups red cabbage, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup carrot, shredded
- 2 tsp. sesame oil
- 2 tsp. chili garlic sauce
- 1 tsp. garlic powder
- 4 eggs
- Salt and ground black pepper, to taste
Directions
- In a large skillet, heat olive oil over medium heat. Add bok choy and 2 teaspoons water. Cover and cook until bok choy is tender and leaves are wilted. Remove from pot and set aside.
- Add spinach, cabbage, bell pepper, carrots, sesame oil, chili garlic sauce and garlic powder and sauté until vegetables are softened and spinach is wilted.
- Add bok choy back to skillet. Add salt and pepper to taste.
- While vegetables are cooking, heat a non-stick pan over medium heat. Drop eggs into pan gently. Turn the heat to low, cook the eggs until whites are set. Gently flip each egg and cook to desired doneness.
- Layer bowls with rice and veggies, topping each with a fried egg.
Nutrition Facts
4 servings per container
Serving Size 326 g
| Amount per serving | ||
|---|---|---|
| Calories | 320 | |
| % Daily Value* | ||
| Total Fat 14.5g | 19% | |
| Saturated Fat 3g | 15% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 3g | ||
| Monounsaturated Fat 8g | ||
| Cholesterol 164mg | 55% | |
| Sodium 180mg | 8% | |
| Total Carbohydrate 37g | 13% | |
| Dietary Fiber 5g | 18% | |
| Total Sugars 6g | ||
| Includes 1g Added Sugars | 2% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 26g | ||
| Protein 11g | ||
| Vitamin D 0.9mcg | 6% | |
| Calcium 103.9mg | 8% | |
| Iron 2.5mg | 15% | |
| Potassium 590mg | 15% | |
| Vitamin A 522.8mcg | 60% | |
| Vitamin C 101.6mg | 110% | |
| Vitamin E 2.7mg | 20% | |
| Vitamin K 78.1mcg | 70% | |
| Thiamin 0.3mg | 25% | |
| Riboflavin 0.4mg | 30% | |
| Niacin 5.9mg | 40% | |
| Vitamin B6 0.6mg | 35% | |
| Folate 96.8mcg | 24% | |
| Vitamin B12 0.4mcg | 15% | |
| Biotin 10.4mcg | 35% | |
| Chloride 322.8mg | 15% | |
| Pantothenate 1.4mg | 20% | |
| Phosphorus 246.4mg | 20% | |
| Iodine 24.1mcg | 15% | |
| Magnesium 73.8mg | 20% | |
| Zinc 1.7mg | 20% | |
| Selenium 20.1mcg | 35% | |
| Copper 0.2mg | 20% | |
| Manganese 1.3mg | 60% | |
| Chromium 0.7mcg | 2% | |
| Molybdenum 14.2mcg | 30% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Cooked Brown Rice (water, Brown Rice), Eggs, Bok Choy, Red Cabbage, Carrots, Red Bell Pepper, Green Bell Pepper, Spinach, Olive Oil, Chili Garlic Sauce (water, Red Chili, Glucose Syrup, Sugar, Garlic, Thickener (modified Starch E1422), Salt, Acidity Regulator (acetic Acid E260), Stabilizer (xanthan Gum E415)), Sesame Oil, Garlic Powder.
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