Recipes From the Pantry: Egg and Rice Bowl

So I realize I'm being super slow about posting these "recipes from your pantry" and I apologize. Honestly, I've been swamped with work and sadly haven't cooked anything interesting as of late - I've relied predominantly on my staple pantry items to get me through the past two weeks! Here's the next installment of the I'm-too-busy-to-make-anything-cooler recipes: Egg and Rice Bowl


Ingredients:
-1 egg 
-1 egg white
-2-3 scallions, diced (or 1/2 cup of onions, diced)
-1 garlic clove, minced
-1 teaspoon ginger, minced
-1/4 cup dry brown rice (or white...but brown has more fiber!)
-1 tablespoon canola oil, divided
**per usual, the addition of other veggies you have roaming around in your fridge/freezer make this dish much more interesting! Top veggie recommendations for this recipe: broccoli and/or red bell pepper. If using other veggies, add them after the scallions in step 4.


Directions:
1. Heat 1/2 tablespoon canola oil in saucepan; add minced garlic, ginger, and dry rice
2. Sauté for about 1 minute --> add 1/2 cup of water --> bring to boil, reduce to simmer and cover (cooking time of rice should be stated on bag)
3. In small bowl, beat egg + egg white together with a fork; add about 1 tablespoon of water and beat until well mixed; add some black pepper is you so desire
4. Heat remaining 1/2 tablespoon oil in sauté pan --> add 1/2 of diced scallions (or all of onions, if using instead); sauté until scallions start to wilt (or onions become translucent)
5. Add beaten eggs to pan with scallions and scramble; reduce heat to low once eggs are fully cooked, to keep them warm (nothing worse than cold eggs...ew!)   
6. When all the water is absorbed in the rice, fluff the rice with a fork --> transfer to a bowl & pour eggs on top of rice
7. Top eggs with remaining diced scallions and enjoy! 
If you have soy sauce, pour a little on top of eggs/rice for some additional Asian flavor!


I promise, more exciting advice and recipes to come soon!