I got home from work last night and wasn’t quite sure what was for dinner. So I opened the fridge and decided to “Spring Clean” and use what I had. It is one of the best feelings to use up produce and clean out the fridge to create a delicious meal! So, that is exactly what I did. It was a success…in my opinion!
2 tsp coconut oil
1 tsp toasted sesame oil
2 tsp fresh grated ginger
1 tsp rice vinegar
1 tbsp fresh squeezed lemon juice
1-2 baby bok choy leaves, chopped
1small head broccoli, chopped
2 carrots, cut in half lengthwise then chopped on the diagonal
1/4 cup sliced red onion
1 cup quinoa or rice (I used a blend of both)
2 cups water
2 eggs, slightly beaten
Heat coconut oil in medium saute pan over medium heat. Add broccoli, onion, carrots and baby bok choy. Allow coconut to coat vegetables. Then add sesame oil, fresh ginger and rice vinegar. Cook for about 5 minutes until veggies are cooked, but still crisp.
Meanwhile, prepare quinoa/rice. Boil water, add quinoa/rice. Once finished remove from pot and add to veggies. Continue to cook on medium heat while mixing quinoa/rice with the vegetables. Add eggs and continue to mix until cooked through. Remove from heat and add lemon juice.