This has become one of our go-to weeknight meals. It's fast, it's healthy, and it's a great way to use bits and pieces of things from your pantry or freezer. This dish is something of a hybrid between our pasta, meat, greens, and cheese template and fried rice.
The photo above was lunch a few days ago. It's made with quinoa, which, as we noted in this post, isn't a grain. But it behaves like one.
We go rooting around in our grain containers and just pull out what little bag needs to be used: farro, brown rice, white rice, wheat berries...
While the grains are cooking, quickly sauté your "green" in a bit of oil. If it's pre-cooked or frozen, like our edamame, it'll only take a minute. If it's raw, cook it longer. Add some onion, garlic, or ginger, if you have it, and then a generous splash of soy sauce.
When the grains are finished, drain them and throw them into the skillet with the green. Then pour over one or two eggs that have been beaten. Cook over medium-high heat, until the eggs are scrambled in. Top with another drizzle of soy sauce.
We've made this dish with broccolini, kale, and chopped, roasted beets. Anything goes, really. The egg sort of pulls everything together and makes it a more filling, well-rounded dish. A super simple supper.
(Image: Elizabeth Passarella)