Egg and Vegetable Stir-fry with Brown Rice
A nutritious and quick stir-fry featuring eggs as the main protein, combined with a medley of vegetables, served over brown rice for a wholesome meal.
5 min
Prep
15 min
Cook
4
Serves
410
Calories
Macros · per serving
31g protein
51g carbs
14g fat
Ingredients
For 4 servings
- 8 eggs
- 2 cups brown rice
- 4 cups frozen mixed vegetables
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 cloves garlic
- 4 green onion
- black pepper — to taste
Instructions
- 1
Cook the brown rice according to package instructions and set aside.
- 2
In a large pan or wok, heat 1 tablespoon of olive oil over medium heat.
- 3
Mince the garlic and slice the green onions, separating the white and green parts.
- 4
Add the garlic and the white parts of the green onion to the pan, stirring for 1 minute until fragrant.
- 5
Add the frozen mixed vegetables to the pan, stir-frying for 5-7 minutes until heated through.
- 6
Push the vegetables to one side of the pan and add the remaining olive oil.
- 7
Crack the eggs into the pan, scrambling them gently until cooked through.
- 8
Mix the eggs with the vegetables and add the soy sauce, stirring to combine.
- 9
Season with black pepper to taste and garnish with the green parts of the green onion.
- 10
Serve the egg and vegetable mixture over the cooked brown rice.
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