Luckily, I found two recipes and got excited to prepare an Asian inspired vegetarian meal with Egg Drop Soup and Vegetable Fried Rice. It was a hit and despite the time and mess, when my kids asked for seconds, I was thrilled.
Adapted from Gimme Some Oven
4 cups rice cooked and chilled
3 Tbsp butter
2 eggs, whisked
2 handfuls of baby carrots, chopped
1 onion chopped
1 cup chopped broccoli
3 cloves garlic, minced
3 green onions, sliced
6 Tbsp soy sauce
1 teaspoon almond oil
salt and pepper
Heat 1/2 tablespoon on butter in large skilled over medium heat. Add egg and cook until scrambled. Remove egg and place to the side.
Add 1 tablespoon of butter to skillet and add carrots, broccoli, onion and garlic and salt and pepper and sauté five minutes.
Turn heat to high, add 1 1/2 tablespoon of butter, rice, green onions and soy sauce. Stir for three minutes and then add egg, oil and remove from heat.
As I was celebrating the success of my meatless meal, it dawned on me that the Egg Drop Soup has a chicken broth base. I am sure it can be made with a vegetarian broth, although I have not yet been brave enough to experiment.
What are you eating for Meatless Monday? Let’s keep each other inspired by sharing recipes.
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