Ingredients
The vegetables
- 2 zucchini
- 2 yellow squash
- 2 bell peppers
- 2 heads of broccoli
- 2 cups baby ‘bella mushrooms
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 tsp onion powder
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 2 tbsp olive oil
The Rice
- 1 medium yellow onion
- 2 carrots
- 3 cups of cooked rice
- 6 eggs
- 1 tsp salt
- 1 tsp garlic powder
- 3 tbsp olive oil
- 2 tbsp soy sauce
Instructions
The vegetables
Cut into bite sized pieces, 2 zucchini, 2 yellow squash, 2 bell peppers, 2 cups of mushrooms, and 2 heads of broccoli.
Add cut vegetables to a large pan.
To the pan add 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground ginger, 1/4 cup soy sauce, 2 tablespoons of sesame oil, and 2 tablespoons of olive oil
Place on medium-low heat.
Stir occasionally.
Cook until the vegetables are soft.
The Rice
Finely mince 1 medium yellow onion.
Peel and shred 2 large carrots.
Add onions and carrots to a large pan with 2 tablespoons of olive oil.
Place on medium-low heat.
Cook until onions are translucent.
In a separate pan, cook 6 scrambled eggs.
To the pan with onions and carrots add 1 tablespoon of olive oil, 3 cups of cooked rice, 1 teaspoon of garlic, and 1 teaspoon of salt.
Mix well.
With you spatula chop up the 6 scrambled eggs into small pieces.
Add the egg to the pan with the rice.
Add 2 tablespoons of soy sauce.
Mix well.
Serve.