The photo above has collards rather than squash and no eggs or onion. Very simple and delicious!
Serves 4 - 6
1/8 c. Olive Oil
1 Zucchini or Yellow Squash, medium, thinly sliced
1 Yellow onion or green onions, thinly sliced
3 eggs, whisked together
2 c. Cooked White or Brown Rice OR Brown Rice/Quinoa Combo
My 3 favorite sauces to choose from:
1) ¼ - ½ c. Mae Ploy Sweet Chili Sauce
2) ¼ - ½ c. Teriyaki Sauce
3) Yellow Curry Thai Sauce (I purchase this sauce from my favorite Thai Restaurant: Pawitt's Royale Thai Cuisine in Holladay)
In a hot skillet, add ingredients in the order given
Everything cooks in less than 5 minutes!
Optional: Add these before adding the sauce: Cooked chicken, pork, pineapple chunks, green onions, sliced green/red peppers, etc.
Cook Rice, Quinoa one of 3 ways: 1) Pressure Cooker 2) Skillet on a stove 3) Rice Cooker
I cook the two grains together
In a pressure Cooker:
2 c. Brown Rice
1/2 c. Quinoa
4 c. water
Bring to 8 lbs. pressureTurn off burner and cook for 25 minutes
Put in clear, plastic 8 - 12 oz. containers
Store in refrigerator until ready to use
Freeze ingredients if not used within 2 - 3 days