Soft Egg and Rice Bowl

• 5 eggs, beaten
• 1 cup cooked jasmine rice
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 cup cooked mushrooms (from about 2 cups raw, sliced)
• 1 cup cooked green beans (from about 1.5 cups raw, trimmed)
• 1 tbsp olive oil
• 1 clove garlic, minced

• 10 eggs, beaten
• 2 cup cooked jasmine rice
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 cup cooked mushrooms (from about 2 cups raw, sliced)
• 2 cup cooked green beans (from about 1.5 cups raw, trimmed)
• 2 tbsp olive oil
• 2 clove garlic, minced

• 15 eggs, beaten
• 3 cup cooked jasmine rice
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 cup cooked mushrooms (from about 2 cups raw, sliced)
• 3 cup cooked green beans (from about 1.5 cups raw, trimmed)
• 3 tbsp olive oil
• 3 clove garlic, minced

• 20 eggs, beaten
• 4 cup cooked jasmine rice
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 cup cooked mushrooms (from about 2 cups raw, sliced)
• 4 cup cooked green beans (from about 1.5 cups raw, trimmed)
• 4 tbsp olive oil
• 4 clove garlic, minced

1. Warm the olive oil and garlic in a skillet over medium, about 1 minute, until the garlic is fragrant but not browned.

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2. Add the mushrooms and cook, stirring, 5 to 6 minutes, until they release their liquid and brown at the edges.

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3. Steam the green beans in a covered pan with a splash of water, 6 to 8 minutes, until tender but still bright green.

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4. Add the spinach and cook, stirring, 1 to 2 minutes, until it wilts down, then push the vegetables to one side.

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5. Pour in the beaten eggs and scramble gently, 2 to 3 minutes, until just set and no longer runny.

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6. Spoon the eggs, vegetables, and green beans over the rice and serve warm.

• Calories746
• Protein39g
• Carbs57g
• Fat39g
• Fiber7g
• Sodium363mg

• Inflammation
• Steady Energy
• Cycle Support
• Eating Well
• Mood Support

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