Brussels Sprout Stir Fry

• 1 cup Rice
• 3 whole Eggs
• 3 Tablespoons Canola Oil, More Or Less As Needed For Sauteeing
• 3 cups Brussels Sprouts, Halved
• 1 cup Peeled And Chopped Carrots
• 1/2 cups Sliced Almonds
• 1 cup Chopped Green Onions (both Green And White Parts)
• 1/4 cups Chopped Jalapeno, Serrano, Or Fresno Chilis
• 1/2 cups Microgreens
• 1 clove Garlic, Minced
• 6 Tablespoons Soy Sauce
• 3 teaspoons Sugar
• 1- 1/2 cup Vegetable Broth
• 1 teaspoon Rice Wine Vinegar

1. Cook rice according to package directions.
2. While the rice cooks, scramble your eggs in a skillet over medium heat until your desired firmness is reached.
3. Then remove from heat and set aside.
4. Heat a splash of canola oil in a large frying pan over high heat.
5. When hot, add Brussels sprouts and cook until soft, about 3 minutes.
6. Add another tablespoon of canola oil into the Brussels sprouts, then add carrots and almonds.
7. Cook until carrots begin to soften, about 3 minutes.
8. Add the green onions, peppers, microgreens and garlic and stir to combine.
9. Add the egg back into the stir fry and stir constantly for about 2 minutes.
10. Then add the rice and stir to combine, cooking and stirring often for about 3 minutes.
11. In a small bowl, combine the soy sauce, sugar, vegetable broth and rice wine vinegar to form the sauce.
12. Add the sauce into the rice mixture and let everything cook down for about 3-4 more minutes.
13. Serve immediately, and enjoy!

rice, eggs, canola oil, brussels sprouts, carrots, almonds, green onions, serrano, microgreens, clove garlic, soy sauce, sugar, vegetable broth, rice

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/brussels-sprout-stir-fry/ (may not work)