The quickestand most authenticway to make this hearty version of a Chinese-restaurant favorite is to start with leftover rice (you'll need about three cups). But even if you start with raw rice, you'll still be ready to eat in well under an hour. Plus: More Vegetable Recipes and Tips
Baked portabella mushrooms with rice and egg - this was pretty good, not fabulous, but filling and certainly very low in calories and fat. It took much longer to cook than I expected, I was thinking 5 minutes cook time, it was more like 18-20 minutes cook time. Still, I'd make it again.
Breakfast Muffins: 8 eggs 5 slices of lean ham. bacon or chicken 1/2 a cup chopped spring onion 1 cup chopped mushrooms 1 cup chopped cherry tomatoes Olive oil Mixed herbs, salt & pepper In a frying pan toss all the meat and veggies into a tablespoon of olive oil to cook along with herbs. salt and pepper. Beat your eggs together in a bowl Add the cooked ingredients and pour it into a muffin tray. Bake in a preheated oven at 200C for 15 - 20 minutes You can eat them hot or cold