After church today, I was craving a mixture of black beans, veggies, and honey (vegetarian cravings, lol). I looked over my foodie pinterest board, but I couldn't find something that suited what I wanted. SOOOO I made my own concoction. :o)
Ingredients:
-3-4 cups veggies (I used Carrots and Broccoli.)
-1 can of Black Beans, drained and rinsed
-Sauce (ingredients listed below)
-2 Eggs
-1/2 cup Rice (I used Long Grain)
-1/4-1/2 cup Olive Oil, plus enough to coat the bottom of the skillet for the veggies *I used 1/2 cup, but it seemed like a bit too much.*
-A couple dashes of Onion Powder
Sauce:
-2 tsp Soy Sauce
-2 tsp Ginger
-6tsp Corn Starch
-2 tbsp Minced Garlic
-2 tbsp white cooking wine
-3 tbsp Honey
Steps:
-Cook the rice as instructed on the box/bag. *I started boiling the water before I started on the veggies and beans, so everything was cooking at the same time.*
-Ok, so I poured enough Olive Oil in the bottom of the skillet to coat it and start cooking the veggies and black beans. *I tossed in the Black Beans immediately with the veggies, and the bean were mushy by the time I plated the mixture. Next time I do this, I'm going to wait until the veggies are tender before I add in the Black Beans.*
-I added a couple of dashes of Onion Powder to the veggies and beans as I tossed them in the Olive Oil.
-Add the ingredients of the sauce together, stir. Pour and stir into veggies and black beans.
-As the veggies become tender, stir in the sauce. Allow to simmer for about 10 minutes.
-Scoot the veggie/bean mixture to one side of the skillet, and tilt towards the opposite side, allowing the oil/sauce to drain down. Crack and scramble the two eggs into the oil/sauce. When the eggs are thoroughly scrambled, stir them into the veggie/bean mixture.
-Once the rice is cooked and drained, toss it into the veggie/bean/egg mixture. Stir it all up and you're done! :o)
This yielded about 2 bowls (enough for a starving vegetarian, lol).
Ingredients:
-3-4 cups veggies (I used Carrots and Broccoli.)-1 can of Black Beans, drained and rinsed
-Sauce (ingredients listed below)
-2 Eggs
-1/2 cup Rice (I used Long Grain)
-1/4-1/2 cup Olive Oil, plus enough to coat the bottom of the skillet for the veggies *I used 1/2 cup, but it seemed like a bit too much.*
-A couple dashes of Onion Powder
Sauce:
-2 tsp Soy Sauce
-2 tsp Ginger
-6tsp Corn Starch
-2 tbsp Minced Garlic
-2 tbsp white cooking wine
-3 tbsp Honey
Steps:
-Cook the rice as instructed on the box/bag. *I started boiling the water before I started on the veggies and beans, so everything was cooking at the same time.*
-Ok, so I poured enough Olive Oil in the bottom of the skillet to coat it and start cooking the veggies and black beans. *I tossed in the Black Beans immediately with the veggies, and the bean were mushy by the time I plated the mixture. Next time I do this, I'm going to wait until the veggies are tender before I add in the Black Beans.*
-I added a couple of dashes of Onion Powder to the veggies and beans as I tossed them in the Olive Oil.
-Add the ingredients of the sauce together, stir. Pour and stir into veggies and black beans.
-As the veggies become tender, stir in the sauce. Allow to simmer for about 10 minutes.
-Scoot the veggie/bean mixture to one side of the skillet, and tilt towards the opposite side, allowing the oil/sauce to drain down. Crack and scramble the two eggs into the oil/sauce. When the eggs are thoroughly scrambled, stir them into the veggie/bean mixture.
-Once the rice is cooked and drained, toss it into the veggie/bean/egg mixture. Stir it all up and you're done! :o)
This yielded about 2 bowls (enough for a starving vegetarian, lol).
