vegetarian | gluten free | dairy free | nut free

30 minutes or less

What You’ll Need:

1/2 c uncooked rice

For the quick pickles:

3 carrots, peeled into ribbons with a veggie peeler

1/4 c white vinegar

pinch of sea salt

For the stir fry:

1 inch hunk fresh ginger root, minced

1 pint mushrooms, any variety, sliced

1 medium, or 2 small, zucchini

2 Tbsp Tamari

1 Tbsp honey

2 Tbsp sesame oil

OPTIOANL: 2 tsp Sriracha hot sauce

2 eggs

For serving:

sesame seeds

Combine rice with 1 1/2 c lightly salted water. Cook on the stovetop, or in a rice cooker until tender (about 20m).

Then, combine carrot ribbons with vinegar & salt in a small bowl. Set aside!

While everything works its magic, combine ingredients for the stir fry in a large frying pan or Wok. Sauté until veggies are tender and aromatic.

Divide cooked stir fry veggies to (2) large bowls. Crack eggs into the same pan and cook as desired. We love them over easy for this dish, but do what you love!

Add one cooked egg to each bowl. Add prepared rice. Use a fork to scoop pickled carrots into bowls, and top with sesame seeds.

Share with a friend!

Serves 2.