Kale & Carrot Egg Drop Rice Bowl
Ingredients
Rice
Egg
Carrot
Kale
Onion
Serving Sizes
-
½ cup cooked rice
1 egg
¼ onion, chopped
½ carrot, diced
¼ cup kale, chopped
¼ tsp onion powder
Salt and pepper
Oil or butter -
2 cups cooked rice
4 eggs
1 onion, chopped
2 carrots, diced
1 cup kale, chopped
1 tsp onion powder
Salt and pepper
Oil or butter -
Cutting board
Knife
Skillet or pan
Spoon
Instructions
Warm oil or butter in a skillet and sauté onion, carrot, and kale until softened.
Add cooked rice, onion powder, salt, and pepper; stir to combine.
Crack eggs into the rice mixture and scramble gently until cooked through.
Cook 1–2 more minutes to blend flavors and serve warm.
Enjoy!!