8ozcooked proteinsuch as tofu, shrimp, chicken, pork or beef
3cupsfresh vegetables (chopped or sliced)such as broccoli, peppers, carrots, green beans, mushrooms
4cupscooked brown rice
3/4cupsalted cashews
Instructions
In a small bowl, whisk sesame oil, soy sauce, rice vinegar, sugar, and cornstarch; set aside.
In a large skillet or wok, heat 1 tablespoon canola oil over high heat. Add the eggs and gently scramble; remove from pan and set aside.
Return the skillet to the stovetop. Heat the remaining 1 tablespoon canola oil, add garlic and saute until fragrant, about 1-2 minutes, then add protein and vegetables, and cook for 3 to 4 minutes more.
Add the sauce and cook for 2 minutes more or until the vegetables reach desired doneness. Add the rice and cooked egg. Continue to cook, stirring frequently, until all ingredients are heated through, about 10 minutes.
Top with cashews and serve. Store leftovers in the refrigerator in an airtight container for up to 4 days.