1/2 stick butter
1 (each)diced Zucchini, and yellow squash
1 to 2 cups Frozen diced carrots and peas (or fresh)
2 garlic cloves – diced
1c White or brown rice
2c water or veggie stock
2 tbsp soy
3 eggs – scrambled
Salt and pepper to taste
Add butter to your skillet (set to med/high) and let it start to melt, add the carrots and peas, and garlic and cook for approx 2 minutes. add the rice, and water bring to a boil, cover and reduce to simmer for 15 minutes. in a separate pan, scramble the eggs and place in a bowl. In the same pan add a little oil and saute the Zucchini and squash (you can add any additional veggies you like). after the 15 minutes remove the lid, stir the rice, add the egg, zucchini, squash, soy and salt and pepper to taste, stir. plate and serve!