In partnership with Eggland’s Best 

Use any combination of your favorite vegetables to throw together this simple and colorful stir-fry. Warm scrambled eggs flavored with sesame are the secret to this dinner winner. Scroll down for the complete recipe and how-to. 

Serves: 4

Prep Time: 15 min.

Hands-on Time: 15 min.

You will need:

1 tbsp. olive oil

1 small onion, chopped

1 tsp. fresh ginger root, minced

2 cloves garlic, minced

3 cup chopped vegetables (Mix and match whatever your family likes. Broccoli, red pepper, carrots, snow peas, mushrooms, and asparagus are all great choices.)

2 tbsp. soy sauce, tamari, or liquid aminos

2 cup cooked rice

2 tbsp. sesame oil

3 large Eggland’s Best eggs

Sriracha (optional)

Directions:

1. Heat olive oil in a wok over medium heat. Add onion, garlic, and ginger, and sauté a few minutes until fragrant.

2. Add chopped veggies and cook until they begin to soften slightly, 5-6 minutes.

3. Add soy sauce, tamari or liquid aminos and cook a minute more. 

4. Add cooked rice to veggies, and stir to combine and warm throughout.

5. In a separate pan, heat sesame oil over medium heat. Add Eggland’s Best eggs and scramble.

6. Add scrambled eggs to stir-fry and mix gently to combine.

7. Serve into four bowls and top with soy sauce or sriracha, if desired. Enjoy!

—recipe and all photos by Anna Doogan 

In partnership with Eggland’s Best 

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