2 cups cooked rice (brown, white, or mixed)
2 tablespoons oil, divided
2-4 tablespoons teriyaki sauce, divided
½ cup eggplant, chopped into ½-inch cubes (see note)
½ cup carrot, chopped into ½-inch half-moons
½ cup broccoli florets
½ cup cauliflower florets
2 tablespoons yellow onion, diced small
½ cup shiitake mushrooms (1 large or 4-5 small), sliced
1 cup JUST Egg
Sesame seeds, roasted
Nori, shredded

Serves 2

Cook the rice and chop the vegetables

Cook your rice ahead of time. Chop all the vegetables as directed. Divide the cooked rice between two bowls and keep warm while you cook the vegetables.

Note: You can use any mix of vegetables in this recipe. Just aim to have about 2 cups of roughly chopped veggies.

Stir-fry the vegetables

Preheat 1 tablespoon of the oil in a wok or medium non-stick skillet over medium-high heat. Stir-fry the eggplant, carrot, broccoli, and cauliflower, along with 2 tablespoons of the teriyaki sauce, until they are fork tender, about 4-6 minutes. Remove the vegetables from the heat and portion them out onto the two bowls of rice. Give the skillet a quick wipe down and return it to the heat.

Scramble the JUST Egg

Add the second tablespoon of oil to the pan. Sauté the onion and shiitake mushrooms over medium-high heat until they are softened and starting to brown. Reduce the heat to medium-low and pour in the JUST Egg. Scramble like an egg: Stir occasionally to redistribute the liquid, while still letting the JUST Egg heat evenly and set into large, soft chunks. Some of the egg may stick to the surface of the pan, but that’s OK, just keep scrambling the rest of it gently. Once the liquid is cooked through, remove the scramble from the heat and divide it between the two rice bowls.

Garnish the rice bowls

Garnish the top of each rice bowl with sesame seeds, shredded nori, and a drizzle of teriyaki sauce, if desired. Serve immediately.