Ingredients: 

1 tablespoon canola oil

2 medium carrots, julienned

1 medium zucchini, julienned

1/2 cup sliced baby portobello mushrooms

1 cup bean sprouts

1 cup fresh baby spinach

1 tablespoon water

1 tablespoon reduced-sodium soy sauce

1 tablespoon chili garlic sauce

4 large eggs

3 cups hot cooked brown rice

1 teaspoon sesame oil

Steps to Make It: 

Step 1: In a large skillet, heat canola oil over medium-high heat. Add carrots, zucchini and mushrooms; cook and stir for 3-5 minutes or until carrots are crisp-tender. Add bean sprouts, spinach, water, soy sauce and chili sauce; cook and stir just until spinach is wilted. Remove from heat; keep warm.

 Step 2: Place 2-3 in. water in a large skillet with a high side. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding the bowl close to the surface of water, slip the egg into water.

Step 3: Cook, uncovered, 3-5 minutes or until the egg whites are completely set and the yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.

Step 4: Serve rice in bowls; top with vegetables. Drizzle with sesame oil. Top each serving with a poached egg.

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