Ingredients
Scale
- 4 eggs, whisked, with 1/4 cup water
- 1 Tablespoon avocado or canola oil
- 2 – 3 cloves garlic, peeled and chopped
- 1 medium red onion, chopped (about 1 cup)
- 2 cups chopped chanterelle mushrooms
- An 8 or 9-inch zucchini, chopped (about 2 cups)
- 1 – 2 carrots, peeled and chopped
- 2 – 3 slices bacon, cooked and chopped
- 3 cups cooked rice (I like to use basmati rice)
- A splash of soy sauce (to taste)
- Snipped green onion, for the top
Instructions
- Heat a frying pan over medium heat. Spray with cooking spray or rub a little bit of butter over the bottom of the pan, then, when the pan is hot, add the eggs. Scramble the eggs very briefly until they are mostly done, but still very very wet. Immediately remove the eggs from the pan and from heat.
- Now, in a saute pan or wok, add the oil and heat over medium heat until hot. Put the garlic and onion in the pan and saute until the onion is soft, then add the mushrooms, zucchini and carrots and cook until they are tender. Stir in the rice and cook and stir for a few minutes to “fry” the rice, adding a splash of soy sauce after a couple minutes and cooking a bit longer.
- Remove from heat and stir in the scrambled eggs and bacon, chopping and stirring to mix them in well, and adding soy sauce as you like, to taste. Serve hot, with snipped green onions for garnish.
Notes
For a gluten free recipe, use gluten-free soy sauce.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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