Fried Rice and Vegetable Bowl

This “Fried” rice bowl is healthy, hearty and flavorful. You can enjoy it for lunch or dinner and can be prepped ahead of time to make mealtimes a snap. Store cooked ingredients separately to keep them fresh and assemble when ready to eat.

2 cups cooked rice

3 tbsp Colavita Extra Virgin Olive Oil, divided

4 eggs, beaten

1 tbsp ginger, minced

½ cup scallions, chopped

⅓ cup soy sauce

2 cups broccoli florets

2 cups shredded carrots

1 cup edamame (frozen is ok)

½ cup peanuts, chopped

For the Sauce

¼ cup soy sauce

2 tsp honey

2 tbsp rice wine vinegar

3 Colavita Hot Chili Peppers, minced

In medium pan, heat 1 Tbsp. Colavita olive oil. Add eggs and scrabble lightly. Remove eggs from pan. Add remaining oil and sauté scallions and ginger until softened, about 3 minutes. Add rice and cook 2-3 minutes until heated and popping. Add soy sauce and mix well. Add eggs and fold into rice to distribute.

Divide rice among 4 bowls. In the same skillet add 2-3 tbsp. water, broccoli, carrots, and edamame. Cover and steam 3-4 minutes. Add soy sauce, honey, rice wine vinegar and chili sauce and cook 1 more minute. Divide rice mixture among the 4 bowls, top with vegetables and chopped peanuts. Serve immediately.

NOTE: Not an egg eater? You can substitute in 1 cup of crumbled tofu instead in step 1 and prepare in the same way.

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Fried Rice and Vegetable Bowl