Time: 25 mins
Servings: 4
Ingredients:
- 123g Jasmine Rice (dry, uncooked)
- 454g Top Sirloin Steak (cubed)
- Sea Salt & Black Pepper (to taste)
- 3 Egg (large, whisked)
- 364g Frozen Vegetable Mix
Directions:
- Cook the rice according to the package instructions and set it aside.
- Heat a large nonstick pan over medium-high heat. Add the cubed steak and season with salt and pepper. Cook to your desired doneness, then transfer to a bowl.
- Add the eggs to the same pan and stir to scramble as it cooks for about two to three minutes.
- Push the eggs to the side of the pan, and add the frozen vegetables. Season with salt and pepper and cook until warmed through, about three minutes.
- Add the rice and cooked steak. Stir until well combined and season with additional salt and pepper if needed. Divide into bowls and enjoy!
Notes!
Leftovers:
Refrigerate in an airtight container for up to three days.
Serving Size:
One serving is approximately 1 1/2 cup.
More Flavour:
Add soy sauce, tamari, coconut aminos, or sesame oil. Add sautéed garlic
and onions.
Additional Toppings:
Top with sliced green onions and cilantro.
