2 cups broccoli

1 zucchini
1/2 onion
2 eggs
2 tablespoons garlic ginger sauce
1 tablespoon curry powder
1 tablespoon red pepper flakes
1/4 teaspoon cayenne pepper
3 tablespoons canola or olive oil
4 cups cooked brown rice
1/4 cup chopped scallions
Heat 2 tablespoons canola oil in wok and saute onions, veggies, garlic chili sauce, curry powder, red pepper flakes and cayenne pepper until veggies are tender.
Transfer veggies to a plate and add 1 tablespoon of oil to wok.
Scramble eggs in oil and add cooked rice and veggies.
Saute for 2-3 minutes.
Transfer to plate and top with scallions.
Enjoy!
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