JUST Egg FILET MIGNON FRIED RICE

“I love making this dish for my kids school lunches, the JUST Egg Plant-based scramble makes it so easy, no messy shells to clean up, or dig out! Along with all the other ingredients that I gather from leftovers in the fridge, this dish comes together in about 6 minutes! So fast, easy and delicious! It’s great for kids with egg allergies too!”

---

INGREDIENTS

• 1 1/2 cups of cooked brown rice (leftovers are best)

• 1 cup of JUST Egg Plant-based scramble

• 1 cup of filet mignon, pan fried and cubed

• 1 cup of frozen veggies (I used a mix of green beans, carrots and yellow corn)

• 1 Tbsp fresh minced ginger

• 1 Tbsp fresh minced garlic

• 2 Tbsp low sodium soy sauce

• 2 Tbsp sunflower seed oil (any veg. oil will work)

• 2 tsp sesame oil

• Sliced green and white onions, for garnish

• Freshly cracked black pepper and Kosher salt, to taste

---

DIRECTIONS

1. To start, in a wok or large skillet pour in 1 Tbsp of sunflower seed oil and cook the JUST Egg Plant-based scramble over medium heat for about 2 minutes until cooked. Once cooked, remove the JUST Egg Plant-based scramble from the pan onto a plate, set aside until needed.

2. Next, add the remaining 1 Tbsp of sunflower seed oil into the wok, increase the heat to med-high, add in the frozen veggies and stir-fry for about 2 minutes.

3. Now, add in the cooked filet mignon, ginger, garlic, and 1 tsp of sesame oil. Stir-fry for 1 -2 minutes on med-high.

4. Next, toss in the cooked brown rice and two Tbsp of low sodium soy sauce, stir-fry to incorporate ( about 30 seconds).

5. Lastly, turn off the heat and return the JUST Egg Plant-based scramble back into the rice, add in 1 tsp of sesame oil, and a few cracks of black pepper. Fold in the JUST Eggs Plant-based scramble and mix to combine.

6. Garnish the dish with sliced green and white onions and serve! ( Tip: Always taste your dish before serving, add in more salt and pepper as needed to taste).

7. Enjoy!