15 min
PREP TIME
15 min
COOK TIME
282
CALORIES
13
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 4 SERVINGS
- 4 eggs
- 1 tablespoon (15 milliliters) oil
- 4 cups (1 liter) sliced shiitake mushrooms
- 1 bell pepper, thinly sliced
- 1/4 cup (60 milliliters) thinly sliced carrots
- 4 cloves garlic , finely chopped
- 1 package (5 ounces/142 g) baby spinach
- 1/2 cup thinly sliced red cabbage
- 3 tablespoons (45 milliliters) soy sauce
- 2 teaspoons (10 milliliters) sesame seed (mccormick ) , toasted
- 1 1/2 teaspoons (7 milliliters) Ginger, Ground
- 1/2 teaspoon (2 milliliters) CLUB HOUSE CRUSHED RED PEPPER
- 2 cups (500 milliliters) cooked white rice
Preparation
- 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.
NUTRITION INFORMATION
(per Serving)
Grilled Cauliflower Steaks with Mushrooms and Onions
![Grilled Cauliflower Steaks]()
Grilled Cauliflower Steaks with Mushrooms and Onions
