Vegetarian, Peanut-free, Tree-nut-free, Fish-free, Shellfish-free, Red meat-free, Pork-Free, Sesame-Free
Ingredients
1
Cup
basmati rice
2
Cup
water
1
Tablespoon
olive oil
3
egg
2
Teaspoon
unsalted butter
1
Cup
carrot
1
Cup
broccoli
1/2
Cup
frozen peas
1/4
Cup
low sodium soy sauce
6/25
Teaspoon
salt
Directions
Add the rice, water, salt, and olive oil to a pot.
Cover the pot and bring it to a boil. Once it boils, turn off the heat and leave the pot covered on the turned-off stove for 20 minutes.
Crack 3 eggs into a bowl and season with a pinch of salt.
Heat a pan over medium heat and grease it with butter. Add the eggs to the pan, stir continuously to scramble, and cook for about 5 minutes until the eggs are fully cooked through and broken into small pieces.
For the full step-by-step instructions and video tutorial, download the Little Lunches app.
Get Recipe Ingredients
