Egg-fried vegetable rice

Recipe Information

Ingredients

• 1 cup chopped broccoli

• 1 cup cabbage

• 1 cup chard greens

• Handful of mushrooms

• Handful of baby tomatoes

• 2 small onions

• 2 cloves of garlic

• 1 carrot

• 2 tablespoons olive oil

• 1 medium-size fresh egg

• 2 1/2 cups mix of brown rice and wild rice

• Chinese spice mix (without salt)

• Salt, black pepper, and lemon juice to taste

Directions

• Cook the rice and leave to drain well. While the rice cooks, chop all vegetables into small pieces.

• Heat olive oil in a large skillet over medium-high heat. Add onions and garlic; cook over medium heat for 1-2 minutes. Then add carrots, broccoli, and cabbage, cooking for 3-4 minutes. Add carrots and mushrooms, and sauté for 3 minutes. Add the chard greens and tomatoes and cook for additional 3 minutes. Finally, add one teaspoon of Chinese Spice mix.

• Once chard has wilted, add rice and egg to vegetables in skillet. Stir well to ensure the egg breaks. When egg is cooked, add salt, pepper, and lemon juice to taste.

Nutrition (per serving)

• Calories: 302 cal

• Total fat: 17g

• Saturated fat: 3g

• Polyunsaturated fat: 2g

• Monounsaturated fat: 11g

• Cholesterol: 94mg

• Sodium: 157mg

• Potassium: 561mg

• Carbohydrate: 32g

• Fiber: 6g

• Sugar: 2g

• Protein: 8g