Ingredients
10 items- jasmine rice
- vegetables
- vegan eggs
- 2 cups cooked jasmine rice
- 1 bell pepper, diced
- 1 cup broccoli florets, finely chopped
- 1 medium carrot, grated
- 1 cup snap peas, halved
- 3 green onions, sliced
- 3 vegan eggs, prepared as per package
Instructions
7 steps- Heat coconut oil in a large skillet over medium heat.
- Add bell pepper, broccoli, carrot, and snap peas; sauté for 5 minutes.
- Stir in cooked jasmine rice, soy sauce, and turmeric. Combine well.
- Push rice mixture aside and scramble prepared vegan eggs in the skillet.
- Mix scrambled vegan eggs into the rice and stir to distribute evenly.
- Top with green onion, adjust seasoning if needed, and serve warm.
- Optional: Garnish with a lime wedge for added freshness.