The Kitchn recently posted this recipe “template”, noting that “It’s fast, it’s healthy, and it’s a great way to use bits and pieces of things from your pantry or freezer…The egg sort of pulls everything together and makes it a more filling, well-rounded dish. A super simple supper.” I found it’s also great for breakfast. You can add cooked chicken to the mixture as well.
2 cups cooked grains: rice, quinoa, brown rice, or mixed wild rice
14 oz bag frozen vegetable, such as a stir-fry blend (broccoli, sugar snap peas, green beans, carrots, celery, onion, mushrooms, and red pepper)
Optional: diced onion
1 tsp minced garlic
1/2 tsp powdered ginger
Low-sodium soy sauce
2 eggs, beaten
Cook grains according to package directions (or microwave a bag of pre-cooked rice from Trader Joe’s). Or take 2 cups of leftover grains and warm them in the microwave.
While the grains are cooking, quickly sauté your frozen vegetables in a bit of oil (4 minutes, according to the bag). Add the diced onion, garlic, ginger powder, and a generous splash of soy sauce.
When the grains are finished, drain them and throw them into the skillet with the vegetables. Pour the beaten eggs over the mixture. Cook over medium-high heat, until the eggs are scrambled in. Top with another drizzle of soy sauce.
Source: Adapted from The Kitchn