A quick and delicious vegetarian stir fry with rice and a homemade teriyaki sauce, loaded with assorted vegetables and scrambled eggs. Perfect for a healthy meal, this dish accommodates various diets, including dairy-free and gluten-free. Option to serve over cauliflower rice for a Whole30 compliant meal.
1: Heat olive oil in a medium size saucepan.
2: Add 1 cup of rice and stir cooking for 1-2 minutes.
3: Add 1.5 cups of broth or water and 0.5 tsp of salt, bring to a boil.
4: Reduce heat to low, cover, and cook for 15 minutes undisturbed.
5: Remove from heat and let sit covered for another 10 minutes.
6: Beat 3 eggs and scramble in a lightly greased frying pan, then set aside.
7: Add more olive oil and cook 0.25 cup chopped onion for 4 minutes.
8: Add chopped carrots, red and yellow bell pepper, zucchini, broccoli, and optional jalapeño, and cook until veggies are soft for about 5 minutes.
9: For the sauce, combine 0.5 cup coconut aminos, 3 tbsp rice vinegar, 0.5 cup apple sauce, 2 minced garlic cloves, 1 inch piece of minced ginger, and chili flakes in a small saucepan.
10: Bring the sauce to a low boil for 5 minutes and taste to season as needed.
11: Combine and toss the rice, veggies, eggs, and sauce, and serve.
