Ingredients
Scale
- 3 large eggs
- 1 Tablespoon oil
- 1/2 of a medium onion, peeled & chopped
- 2 – 3 cloves garlic, peeled & chopped
- 1 carrot, peeled & chopped
- 1 cup chopped zucchini
- 3 – 4 large kale leaves, chopped
- A splash of soy sauce
- 2 cups cooked basmati rice (or brown basmati rice)
Instructions
- In a small bowl, whisk the eggs and sprinkle with salt & pepper. Heat a frying pan over medium heat and add 1/2 Tablespoon of the oil. Scramble the eggs, but take them out of the pan while they are still very wet. (This keeps the eggs moist–they will finish cooking when added to the rice.) Set aside.
- Rinse out the pan to clean off the eggs, then add the rest of the oil and heat over medium heat again until the pan is hot. Add the onion and garlic and saute for a few minutes until the onion is translucent, then add the carrot and zucchini and saute a few minutes more.
- Put the kale on top of the veggies and add a splash of soy sauce. Cover the pan for a minute or two, until the kale starts to wilt, then stir to mix the kale in with the other veggies. Add the rice and stir for a few minutes to “fry” it a bit and mix the rice in with the veggies.
- Remove from heat and add the eggs, chopping them up and stirring them into the rice. Serve hot, with more soy sauce if desired.
Notes
To make this recipe gluten free, use gluten free soy sauce.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2016, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.