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.
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.