For 4 servings, prepare 4 cups of cooked brown rice by combining the following in a sauce pan:
1 cup of uncooked brown rice
2-1/4 cups of water
2 tsp Earth Balance buttery spread
Bring to a boil, then reduce to heat to medium-low and cook for 30 minutes, or until water has been absorbed. Fluff with a fork.
In a small skillet, scramble 2 eggs in a tsp of olive oil.
Break the cooked egg into very small pieces.
Next, you will need:
2 tblsp. olive oil
1 tbsp Earth Balance buttery spread
4 cups of cooked rice
1-2 tbsp teriyaki sauce
1 tbsp soy sauce
2 cups of frozen peas & carrots, available at DeLand Natural Market
Salt & pepper
In a skillet, pour olive oil and buttery spread. Add the cooked rice to the pan and drizzle the teriyaki sauce and soy sauce over it. Cook at medium to medium-high heat until heated through–approximately 10 minutes. Stir in the scrambled eggs and the peas & carrots–mixing thoroughly–and continue to cook for 5 minutes or so, or until the peas & carrots are hot. Add salt and pepper to taste. Serves 4.
Serving suggestion: Serve with white tea and a salad of wild greens, mandarin oranges, and sliced strawberries for a complete dinner. Delicious!
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