Ingredients:
1 cup cooked brown rice
½ Tablespoon olive oil
1 small zucchini, diced
1 carrot, diced
½ red bell pepper, diced
1 cup lightly steamed broccoli flowerets (crisp tender)
Olive oil
1 egg, lightly beaten
Season with Bragg’s liquid aminos or soy sauce to taste
Directions:
Heat olive oil in a skillet over medium to medium-high heat. Sauté zucchini, carrot, and red bell pepper for 3-4 minutes, seasoning with salt.
Add the broccoli flowerets and cook for 2 minutes.
Push vegetables to the sides of the skillet creating a “well”. Add some olive oil to coat the “well”, let it heat up and pour in the egg. Cook similar to scrambled eggs, incorporating the vegetables into the egg as it cooks.
Stir in the cooked brown rice and cook until warm. Season with salt to taste. Garnish with sliced almonds if desired.
Makes 2 servings
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