1. In large nonstick skillet, heat 1 tablespoon oil over medium-high heat; add mushrooms and cook 4 minutes or until tender, stirring occasionally. Transfer to large plate. Makes about 1 cup.
2. Prepare rice as label directs; transfer to medium bowl, add sauce and toss. Makes about 3 cups.
3. Wipe out skillet; heat remaining 2 tablespoons oil over medium heat. Add eggs, cover and cook 2 minutes or to desired doneness; sprinkle with ¼ teaspoon salt.
4. Divide rice into 4 bowls; top with carrots, mushrooms and eggs; serve garnished with cilantro and extra sauce, if desired.
Chef Tips: Customize this recipe by swapping the eggs with skirt steak and/or the rice with cauliflower rice.
- 19 g Fat
- 3 g Saturated
- 187 mg Cholesterol
- 570 mg Sodium
- 80 g Carbohydrates
- 3 g Fiber
- 7 g Sugars
- 5 g Added Sugars
- 15 g Protein
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Nutritional Information
- 19 g Fat
- 3 g Saturated
- 187 mg Cholesterol
- 570 mg Sodium
- 80 g Carbohydrates
- 3 g Fiber
- 7 g Sugars
- 5 g Added Sugars
- 15 g Protein
Directions
1. In large nonstick skillet, heat 1 tablespoon oil over medium-high heat; add mushrooms and cook 4 minutes or until tender, stirring occasionally. Transfer to large plate. Makes about 1 cup.
2. Prepare rice as label directs; transfer to medium bowl, add sauce and toss. Makes about 3 cups.
3. Wipe out skillet; heat remaining 2 tablespoons oil over medium heat. Add eggs, cover and cook 2 minutes or to desired doneness; sprinkle with ¼ teaspoon salt.
4. Divide rice into 4 bowls; top with carrots, mushrooms and eggs; serve garnished with cilantro and extra sauce, if desired.
Chef Tips: Customize this recipe by swapping the eggs with skirt steak and/or the rice with cauliflower rice.