YUM YUM YUM!!! This recipe is so easy to adapt to your particular likes/dislikes and so filling and so flavorful that it will be a child and crowd favorite….and as a parent you will be smiling because you can sneak LOADS of veges in without them knowing! You can make it with a meat protein or make it vegetarian or vegan.
Ingredients
- 2 medium onions, chopped
- 1 bag shaved brussel sprouts
- 1 cup shredded carrots
- 2 medium yellow squash, chopped
- 2 medium zucchini squash, chopped
- 1 bag cauliflower rice (or 1 small-med head of cauliflower, riced)
- 1 cup mushrooms, chopped
- 1 cup spinach, de-stemmed and chopped
- 1/2-1.5 lbs of ground turkey, ground beef, or ground pork
- 3 eggs, whipped
- 2 cups cooked white rice
- 1/2 cup coconut aminos or low sodium soy
- 1/4 cup rice wine vinegar
- 2 tablespoons toasted sesame oil
- avocado oil (or olive oil or ghee)
- possible substitutions: shredded cabbage, bell peppers
Cook one cup of white rice as per package instructions. Set aside.
In a large skillet, heat up avocado oil (or other oil of choice) until shimmering. Add in onions and cook for 3-4 minutes. Add in meat protein (if you are using it) and cook until done. Drain off excess liquid/fat. And put meat & onions into a larger pot and put it on low heat. Set aside.
In batches, cook the rest of the vegetables until hot but with some crunch left. Salt and pepper generously. When done cooking, put each batch into the larger pot and stir to combine. In the final batch, when the vegetables are almost cooked, add in 3 eggs and scramble.
When all vegetables & eggs are cooked, add the cooked rice into the larger pot. Add in 1/2 cup coconut aminos (or low sodium soy) and 1/4 cup rice wine vinegar. Stir to combine. Right before you take it off the stove to serve, add 2 tablespoons toasted sesame oil.