• 1 tablespoon canola oil
  • 2 medium carrots, julienned
  • 1 medium zucchini, julienned
  • 1/2 cup sliced child portobello mushrooms
  • 1 cup bean sprouts
  • 1 cup fresh child spinach
  • 1 tablespoon water
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon chili garlic sauce
  • 4 big eggs
  • 3 cups hot prepared wild rice
  • 1 teaspoon sesame oil


  1. In a big frying pan, heat canola oil over medium-high heat. Include carrots, mushrooms and zucchini; cook and stir 3-5 minutes or up until carrots are crisp-tender. Include bean sprouts, spinach, water, soy sauce and chili sauce; cook and stir simply up until spinach is wilted. Eliminate from heat; keep warm.
  2. Location 2-3 in. of water in a big frying pan with high sides. Give a boil; change heat to keep a mild simmer. Break cold eggs, 1 at a time, into a little bowl; holding bowl near to surface area of water, slip egg into water.
  3. Cook, exposed, 3-5 minutes or up until whites are totally set and yolks start to thicken however are not hard. Utilizing a slotted spoon, lift eggs out of water.
  4. Serve rice in bowls; top with veggies. Drizzle with sesame oil. Leading each serving with a poached egg.


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