Prep Time: 15 mins
Total Time: 30 minutes
Makes: 4 serving
1 1/2 cup edamame, shelled and defrosted
2 eggs, beaten
8 oz shiitake mushroom caps, thinly sliced
2 scallions, thinly sliced
1 red bell pepper, seeded and chopped
2 cup kale, chopped
4 cloves garlic, minced
1 (2-inch piece) ginger, minced (about 2 tablespoons)
2 Tbs olive oil, divided
4 cup broccoli
3 Tbs soy sauce (or gluten-free options tamari or coconut aminos)
Optional: 1 bag of frozen cauliflower rice
Defrost edamame and cauliflower rice if using.
Slice mushrooms and scallions.
Chop bell pepper, kale, broccoli.
Mince garlic and ginger.
Make sure you have everything ready to go, this recipe goes quickly.
Coat a large pan with oil or cooking spray and heat on medium-high.
Add eggs, turning pan to coat it with thin layer of eggs; cook 30 seconds. Gently flip over and cook 10 to 15 seconds.
Transfer the eggs to a cutting board.
Heat the same skillet over medium heat. Add half the oil. Add mushrooms, bell pepper, broccoli, and kale. Cook 4-5 minutes, turning often, until vegetables soften.
Add garlic and ginger. Cook 1 minute, until fragrant.
Push the vegetables to one side of the skillet.
Add the remaining olive oil, add cauliflower rice (if using) and cook 4 to 5 minutes, scraping up bits that stick to the pan. Add some water if needed to prevent cauliflower from burning.
Add the edamame and soy sauce (or tamari or coconut aminos); remove from the heat and stir to mix.
Thinly slice eggs.
Top the cauliflower rice mixture with the eggs and scallions and serve.
Coconut aminos are a lower sodium, slightly sweeter soy sauce replacement found in many supermarkets.
To bring this recipe together in a pinch, use store-prepped veggies like pre-shredded cabbage, and diced raw veggies. Add in a store-roasted chicken, and these whole foods become fast foods.
This recipe makes a ton! Serving size is a bowl. It will keep well refrigerated - even dressed.
Recipe Source: Living Plate RX