Hey All! Are you back in the swing of school yet? We still haven’t started back here, but Tuesday is the day! I have mixed feelings about it. On one hand I am more than ready to get back to our normal schedule, but I am also sad to see summer go. In an attempt to make life easier for all of us I decided to start sharing some simple, healthy recipes. You can see my food philosophy here.
(If you are a Trim Healthy Mama follower this recipe is an S Helper, if you have 1/4 cup of rice in each serving. If you are looking to make it an E use egg whites instead of whole eggs. I would add toast with some buttah for my girls.)
What’s so great about this recipe?
It’s easy and tasty, not to mention something different. I tend to get in a food rut, but this recipe breaks me free a bit. Best of all, you can customize this to be anything you want. Are you a Mexican fan? Then I would skip the soy sauce and add some salsa, maybe even a sprinkle of pepper jack cheese. You can also use any vegetables you have on hand. I was at the end of my grocery week so I don’t actually have any veggies in mine.
You can use whatever leftover rice you have. Here we use brown rice, or my new favorite, basmati. I typically cook rice in large batches (in my Instant Pot) , and freeze it in individual baggies to use later. This makes prep time for this meal SUPER quick. I think I was completely finished in about 10 minutes. Clean-up was also a snap, because I only used one skillet. I don’t even whisk my eggs in a separate bowl, because who has time for that mess?