Breakfast · East asian
Egg and vegetable stir-fry breakfast bowl
A quick wok-fried mix of scrambled egg and crisp vegetables over rice.
- Serves
- 1
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 1 bowl- 120 g brown rice, cooked
- 2 large eggs
- 1 tsp sesame oil
- 50 g carrot, julienned
- 50 g button mushrooms, sliced
- 1 tbsp soy sauce, low-sodium
- 1 scallion, sliced
Method
Heat half the sesame oil in a wok and scramble the eggs; set aside.
Heat the remaining sesame oil and stir-fry the carrot and mushrooms for 4 minutes.
Return the eggs to the wok along with the rice and soy sauce and toss to combine for 2 minutes.
Top with scallion before serving.