3 Veggie Box eggs
1 Tablespoon oil
Veggie Box onion, peeled & chopped
2 – 3 cloves Veggie Box garlic, peeled & chopped
1 1/2 cup chopped Veggie Box summer squash
Veggie Box peppers, chopped.
Veggie Box kale, chopped
3 tablespoons of soy sauce
2 cups cooked rice

3  Veggie Box eggs 1 Tablespoon oil 2  – 3 cloves Veggie Box garlic, peeled & chopped 1 1/2 cup chopped Veggie Box summer squash 3 tablespoons of soy sauce 2 cup s cooked rice

In a small bowl, whisk the eggs and sprinkle with salt & pepper. Heat a frying pan over medium heat and add 1/2 Tablespoon of the oil. Scramble the eggs, but take them out of the pan while they are still very wet. (This keeps the eggs moist–they will finish cooking when added to the rice.) Set aside. Rinse out the pan to clean off the eggs, then add the rest of the oil and heat over medium heat again until the pan is hot. Add the onion and garlic and saute for a few minutes until the onion is translucent, then add the peppers and zucchini and saute a few minutes more. Put the kale on top of the veggies and add a splash of soy sauce. Cover the pan for a minute or two, until the kale starts to wilt, then stir to mix the kale in with the other veggies. Add the rice and stir for a few minutes to “fry” it a bit and mix the rice in with the veggies. Add more soy sauce. Remove from heat and add the eggs, chopping them up and stirring them into the rice. Serve hot, with more soy sauce if desired.