For another easy one-pot meal, use leftover brown rice (or quinoa), toss it with vegetables and almonds, and top it with an over-easy egg cooked using nonstick cooking oil. It’s a speedy way to get in four food groups. Nutrition (per serving) Calories: 350; total fat: 17g; saturated fat: 3g; protein: 15g; carbohydrates: 37g; sugar: 5g; fiber: 6g; cholesterol: 185mg; sodium: 270mg Recipe and photo by Amy Gorin, M.S., R.D.N.
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Makes 4 servings
Prep time 2 min.
Cook time 8 min.
Ingredients
1 onion, diced 1 small package (10-oz) frozen green beans 2 Tbsp slivered almonds 2 Tbsp reduced-sodium teriyaki sauce 1/4 cup almond butter 1/2 tsp granulated garlic 1/4 tsp cayenne pepper 2 cups cooked brown rice Cooking oil spray 4 eggs
How to make it
In a large nonstick pan, sauté onion pieces in a thin layer of water. When the onions become translucent, add almonds and teriyaki sauce. Add minimal water as needed; when liquid begins to absorb, mix in green beans and almond butter. Add cooked rice to pan, mixing in garlic and cayenne pepper. Meanwhile, spray a medium nonstick pan with cooking oil spray, and “fry” eggs. Divide vegetable-and-rice mixture into four bowls, topping each bowl with a fried egg.
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For another easy one-pot meal, use leftover brown rice (or quinoa), toss it with vegetables and almonds, and top it with an over-easy egg cooked using nonstick cooking oil. It’s a speedy way to get in four food groups.
Nutrition (per serving)
Calories: 350; total fat: 17g; saturated fat: 3g; protein: 15g; carbohydrates: 37g; sugar: 5g; fiber: 6g; cholesterol: 185mg; sodium: 270mg
Recipe and photo by Amy Gorin, M.S., R.D.N.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 2 min.
Cook time 8 min.
Ingredients
1 onion, diced 1 small package (10-oz) frozen green beans 2 Tbsp slivered almonds 2 Tbsp reduced-sodium teriyaki sauce 1/4 cup almond butter 1/2 tsp granulated garlic 1/4 tsp cayenne pepper 2 cups cooked brown rice Cooking oil spray 4 eggs
How to make it
In a large nonstick pan, sauté onion pieces in a thin layer of water. When the onions become translucent, add almonds and teriyaki sauce. Add minimal water as needed; when liquid begins to absorb, mix in green beans and almond butter. Add cooked rice to pan, mixing in garlic and cayenne pepper. Meanwhile, spray a medium nonstick pan with cooking oil spray, and “fry” eggs. Divide vegetable-and-rice mixture into four bowls, topping each bowl with a fried egg.
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Makes 4 servings
Prep time 2 min.
Cook time 8 min.
Ingredients
1 onion, diced 1 small package (10-oz) frozen green beans 2 Tbsp slivered almonds 2 Tbsp reduced-sodium teriyaki sauce 1/4 cup almond butter 1/2 tsp granulated garlic 1/4 tsp cayenne pepper 2 cups cooked brown rice Cooking oil spray 4 eggs
How to make it
In a large nonstick pan, sauté onion pieces in a thin layer of water. When the onions become translucent, add almonds and teriyaki sauce. Add minimal water as needed; when liquid begins to absorb, mix in green beans and almond butter. Add cooked rice to pan, mixing in garlic and cayenne pepper. Meanwhile, spray a medium nonstick pan with cooking oil spray, and “fry” eggs. Divide vegetable-and-rice mixture into four bowls, topping each bowl with a fried egg.
Makes 4 servings
Prep time 2 min.
Cook time 8 min.
Prep time 2 min.
Cook time 8 min.
Prep time
2 min.
Cook time
8 min.
Ingredients
- 1 onion, diced
- 1 small package (10-oz) frozen green beans
- 2 Tbsp slivered almonds
- 2 Tbsp reduced-sodium teriyaki sauce
- 1/4 cup almond butter
- 1/2 tsp granulated garlic
- 1/4 tsp cayenne pepper
- 2 cups cooked brown rice
- Cooking oil spray
- 4 eggs
How to make it
In a large nonstick pan, sauté onion pieces in a thin layer of water. When the onions become translucent, add almonds and teriyaki sauce. Add minimal water as needed; when liquid begins to absorb, mix in green beans and almond butter. Add cooked rice to pan, mixing in garlic and cayenne pepper. Meanwhile, spray a medium nonstick pan with cooking oil spray, and “fry” eggs. Divide vegetable-and-rice mixture into four bowls, topping each bowl with a fried egg.
In a large nonstick pan, sauté onion pieces in a thin layer of water. When the onions become translucent, add almonds and teriyaki sauce. Add minimal water as needed; when liquid begins to absorb, mix in green beans and almond butter. Add cooked rice to pan, mixing in garlic and cayenne pepper.
Meanwhile, spray a medium nonstick pan with cooking oil spray, and “fry” eggs.
Divide vegetable-and-rice mixture into four bowls, topping each bowl with a fried egg.
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