This is a super easy meal that I’ve been leaning on lately. You can make it with whatever you have and it only takes about 10 minutes to make, as long as you have some leftover cooked rice (or quinoa) in the fridge.
Here’s what you do:
Put a little oil in a pan. Add two eggs.
Use a spatula to scramble them, then cook.
Once finished take the onions out of the pan.
Chop some vegetables, or use frozen vegetables. Good choices are beans, cabbage, carrots, onions, spinach, and peas, but anything works. Just don’t forget the peas! I did and I had to add them in later once I realized.
Add the vegetables in the pan and saute for a few minutes.
Add the rice.
Throw the egg back in. Sprinkle a little salt and you are good to go!
So it turns out one good meal idea came out of my highly restrictive, not at all fun elimination diet.
This recipe is super quick, easy and adaptable to what you like/have around.
Cook short grain rice (sushi rice); you could also use regular old rice if you prefer. I mixed mine with a little red quinoa that was in the fridge. Once cooked add a splash of rice vinegar and a tiny bit of sort of sweetener (honey, agave, sugar, etc.) to the rice and stir it in.
While the rice is cooking chop up some of your favourite sushi ingredients. I used avocado, cucumber (cut out the seeds), green onion and canned tuna. I left the chunks fairly big.
Dish up your rice and add your toppings. Add any ‘garnishes’ you want. I added sesame seeds. Then cut very thin pieces of nori (the seaweed wrappers used for sushi). I just used scissors for this and it worked great. Sprinkle on top. Add soy sauce, wasabi or ginger if you so desire.
Super healthy, quick and easy, what’s not to enjoy?