15m
PREP TIME
15m
COOK TIME
282
CALORIES
13
INGREDIENTS
Ingredients 4 Servings
- 4 eggs
- 1 tablespoon oil
- 4 cups sliced shiitake mushrooms
- 1 bell pepper, thinly sliced
- 1/4 cup thinly sliced carrots
- 4 cloves garlic, finely chopped
- 1 package (5 ounces) baby spinach
- 1/2 cup thinly sliced red cabbage
- 3 tablespoons soy sauce
- 2 teaspoons McCormick® Sesame Seed, toasted
- 1 1/2 teaspoons McCormick® Ground Ginger
- 1/2 teaspoon McCormick® Crushed Red Pepper
- 2 cups cooked white rice
INSTRUCTIONS
- 1 Heat large nonstick skillet on medium heat. Break eggs into skillet. Cook eggs until whites are set and yolks are still runny, about 5 to 6 minutes. If the whites are not completely set, cover skillet and cook 1 to 2 minutes longer. Remove eggs from skillet. Set aside.
- 2 Heat oil in same large skillet on medium heat. Add mushrooms, bell pepper, carrots and garlic; cook and stir 3 to 5 minutes or until vegetables are tender. Add spinach, cabbage, soy sauce, sesame seed, ginger and crushed red pepper; cook and stir until spinach is wilted.
- 3 Divide rice into 4 serving bowls. Top each with the vegetable mixture and 1 egg.
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