In Campus Kitchen, wrist twistin' like a stir fry!
Ingredients
Broccoli Florets (2 cups)
Succotash (1 cup)
Cored and Sliced Bell Pepper (1)
Cabbage (1 cup)
Scrambled Eggs (Non-Vegan Option) (3 Large)
Low-Sodium Soy Sauce (2 tablespoons)
Pulled Pork (Non-Vegetarian Option) (1 cup)
Rice (2 cups)
Spices used included Red Pepper Flakes, Garlic Powder, Cumin, Pepper, and Ginger Powder to taste, these have no measurements!
Serving Size: 4
Directions
1. Rice was baked in vegetable broth for vegetarian option and turkey broth for non-vegetarian option.
2. Preheat oven 400 degrees.
3. Spread vegetables out on a non-stick baking sheet (parchment paper really helps with clean up for this one). Drizzle small amount of olive oil over vegetables, add a pinch of salt. Rub oil evenly over vegetables and bake 20 minutes or until tender.
4. Whisk eggs in a medium bowl
5. Heat butter in a medium sauce pan over medium heat. Pour in egg mixture. As eggs begin to set, pull in, lift, and fold eggs (scramble).
6. In a large pan, add rice, vegetables, and eggs. Bake in oven at 350 degrees for 15 minutes.