A well-balanced and simple recipe that serves as a template—use it year-round with seasonal vegetables or stick to your favorites—either way, you’ll end up with a quick weeknight dinner.

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YIELD — 1 serving

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Ingredients

¾ cup brown rice, cooked (¼ cup dry)
2 eggs
¼ cup yellow onion, diced
1 clove garlic, minced
½ cup carrot, diced
½ cup zucchini, diced
1 tsp extra virgin olive oil
1 Tbsp soy sauce, reduced sodium

Directions

1. Crack eggs into a small bowl and add a splash of soy sauce; whisk and set aside.

2. Heat olive oil in a medium nonstick skillet over medium-high heat; sauté the onion, garlic, carrot, and zucchini for 2 to 3 minutes, stirring occasionally.

3. Add the brown rice and cook for an additional 2 to 3 minutes. Make a small well in the center and add the eggs; cook for one minute or until the eggs begin to cook before folding the egg into the rice mixture. Add remaining soy sauce and thoroughly mix.

PREP-AHEAD: This is a great recipe to double for lunch leftovers the following day.

NOTES: Use tamari or coconut aminos to make GF.

Nutrition Information

Calories: 400
Carbs: 50g
Pro: 19g
Fat: 16g

photo for Weeknight Dinners by Melissa Peterson

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This recipe was developed by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She’s a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps people get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food. She’s also a nutrition consultant for health and tech startups, food companies, and brands that she believes in.