Healthful vegetables and the wholesome nutrition of fresh eggs make this classic a winner.
Active time: 10 minutes
3Davidson's Safest Choice® pasteurized egg(s)
1 Tbspolive oil
1 Tbspsesame oil
1/2 cshredded carrots
1/4 cbok choy strips (1/4-inch strips)
1/4 cdiced celery
3 ccooked white rice (cooked without added fat or salt)
2 - 3 Tbspreduced-sodium soy sauce
1 pinchwhite pepper
In a small bowl, beat eggs until combined; set aside.
In a large nonstick skillet, heat olive oil and sesame oil over medium-high heat until hot. Add celery, bok choy and carrots; cook 1 to 2 minutes until crisp-tender, stirring frequently. Remove vegetables from skillet.
Pour egg mixture into skillet. Just as eggs begin to set on bottom and sides, pull spatula across skillet to gently fold cooked and uncooked portions together. Continue just until eggs are cooked through.
Add rice, soy sauce and pepper to eggs. Return vegetables to skillet. Toss to combine all ingredients well and heat through.
Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).
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