Quick Veggie Stir-Fry Bowl
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.
Nutrition
Calories: 317.7 kcalCarbohydrates: 37.3 gProtein: 10.5 gFat: 14.6 gSaturated Fat: 3 gCholesterol: 163.7 mgSodium: 178.2 mgPotassium: 589.2 mgFiber: 4.94 gSugar: 6.2 gCalcium: 103.9 mgIron: 2.5 mg
Ingredients
- 2 c. brown rice cooked
- 2 T. olive oil
- 2 baby bok choy halved
- 1 c. spinach roughly chopped
- 2 c. red cabbage thinly sliced
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 c. carrot shredded
- 2 t. sesame oil
- 2 t. chili garlic sauce
- 1 t. garlic powder
- 4 eggs
- Salt and ground black pepper to taste
Instructions
- 1. 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.
- 2. Add spinach, cabbage, bell pepper, carrots, sesame oil, chili garlic sauce and garlic powder and sauté until vegetables are softened and spinach is wilted.
- 3. Add bok choy back to skillet. Add salt and pepper to taste.
- 4. 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.
- 5. Layer bowls with rice and veggies, topping each with a fried egg.