Ingredients
Method
- Cook the rice according to the package instructions and set 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, 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!Serving size = 1-1/2 cups. Protein 31g, Carbs 37g, Fiber 5g
Notes
Fast and easy one-dish dinner. Make extra for easy leftover lunches!
People often wonder which is best - fresh or frozen vegetables? The answer is that fresh is always best, but frozen is a close second. Using frozen vegetables helps to reduce preparation and clean-up time.
Another tip is to have a rice cooker handy. Make either just enough for the recipe or extra to serve with another meal. This cuts down on the overall time you'll be in the kitchen.
Top with low-sodium soy or tamari sauce for extra flavor!
Refrigerate leftovers in an airtight container for up to 5 days.