Stir-Fry Rice Bowl

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

1. In a large skillet, heat canola oil over medium-high heat. Add carrots, zucchini and mushrooms; cook and stir 3-5 minutes or until carrots are crisp-tender. Add bean sprouts, spinach, water, soy sauce and chili sauce; cook and stir just until spinach is wilted. Remove from heat; keep warm.
2. Place 2-3 in. of water in a large skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.
3. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
4. Serve rice in bowls; top with vegetables. Drizzle with sesame oil. Top each serving with a poached egg.

canola oil, carrots, zucchini, baby portobello mushrooms, bean sprouts, baby spinach, water, soy sauce, garlic sauce, eggs, hot cooked brown rice, sesame oil

Taken from www.tasteofhome.com/recipes/stir-fry-rice-bowl/ (may not work)