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Veggie Stir Fry

Stir Fry is a fast weeknight dinner in our house. I like to make subtle changes, adding an egg to the rice or adding peas to the rice and playing with sauces and flavors. There are some many combinations you can create, use that imagination and step outside of your normal dinner routine.


Serves 4-6

2 cups brown rice, cooked in rice cooker or according to package
1/2 cup frozen peas, thawed
2 eggs
1 green bell pepper, diced
1 red bell pepper, diced
1 zuchinni, diced
1 yellow squash, diced
2 portobello caps, diced
Sauce of your choice – I used Kikkoman’s Stir Fry Sauce this time (soy sauce and EVOO is a stable sauce as well)


  1. Cook rice in a rice cooker or stove top according to directions (I love my rice cooker because I add the rice and water and let it cook, no checking, it’s so easy)
  2. In large wok add all vegetables and a little EVOO, sautee on medium for about 8 minutes, stirring frequently
  3. When rice is finished cooking add to sautee pan and add peas over medium heat, stir about 2 minutes
  4. Make a hole in the center of the rice and crack in 2 eggs, mix well with rice and continue cooking over medium heat for 4-5 minutes until egg is fully cooked. This makes the rice sticky
  5. Add sauce to vegetables and continue to sautee a couple more minutes until peppers are bright green and red

Plate and enjoy 🙂



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