Vegetable and Egg Fried Rice

This recipe uses a variety of vegetables, eggs, and rice to create a flavorful and satisfying dish. Palm cabbage adds a unique touch to the dish, while haricot verts, zucchini, and tomatoes bring a pop of color and texture. Using oat milk instead of regular milk makes this recipe dairy-free, and flour and bread crumbs are used as a binding agent for the eggs, making them light and fluffy.

1. Rinse the rice under cold water until the water runs clear. In a medium pot, add the rice and water and bring it to a boil. Reduce the heat to low and simmer for 18-20 minutes or until the rice is cooked.
2. In a large pan, heat olive oil over medium heat. Add the onion and cook until soft.
3. Add the zucchini, haricot verts, tomato, and palm cabbage and season with salt and pepper. Cook until the vegetables are tender.
4. In a small bowl, whisk the eggs until fluffy. Add oat milk and flour and whisk to combine.
5. Add the egg mixture to the pan with the vegetables and cook until the eggs are set.
6. Add the cooked rice to the pan and mix it with the vegetables and eggs.
7. In a separate pan, toast the bread crumbs over medium heat until golden brown.
8. Serve the rice mixture in a bowl and garnish with the toasted bread crumbs. Enjoy!