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Quick Veggie Stir-Fry Bowl

Two Stars Guiding Stars

  • Servings:

    4 (326 g) as an appetizer

  • Prep Time:

    30 minutes

  • Cook Time:

    25 minutes

Ingredients

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.
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
Quick Veggie Stir-Fry Bowl

Directions

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 saute 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.

Nutrition

Nutritional Facts
Servings 4 (326 g)
Base Nutrients
Calories 318 kcal (16%)
Calories from Fat 131 kcal (0%)
Total Fat 15 g (22%)
Saturated Fat 3 g (15%)
Cholesterol 164 mg (55%)
Sodium 178 mg (7%)
Total Carbohydrates 37 g (12%)
Dietary Fiber 5 g (20%)
Protein 11 g (18%)
Vitamins
Vitamin A n/a
Vitamin C 102 mg (113%)
Minerals
Calcium 104 mg (8%)
Iron 3 mg (14%)
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