- 1 tablespoon olive oil
- 1 cup mix of chopped vegetables fresh or frozen
- 1 clove garlic minced
- 1 egg
- 2 cups cooked rice jasmine, brown or riced cauliflower
- 1 tablespoon coconut amnios or low-sodium soy sauce
- 1 teaspoon sesame oil
In a medium skillet, over medium heat, heat the oil. Add in the vegetables and garlic and sauté for 3-5 minutes or until tender.
Turn the heat to low, and push the vegetables to the side of the skillet. Crack the egg directly into the skillet and scramble for 3-4 minutes. Mix the egg pieces in with the vegetables.
Add in the cooked rice, coconut amnios and sesame oil and mix until incorporated.
Let cool slightly. Cut any vegetables into pea size pieces before serving.