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Egg & rice salad in a jar
2
| Prep | 2 min | |
| Cook | 5 min |
- Eggs, 2 large
- Instant brown rice, cooked, 1 x 8.5 oz pouch(es)
- Edamame, shelled, ½ cup(s)
- Soy sauce, low-sodium, 2 tsp(s)
- Baby spinach, 2 cup(s)
- Carrot, shredded, 1 cup(s)
- Pumpkin seeds (pepitas), 2 tbsp(s)
Method
Gently place eggs into a pot of cold water and bring to a simmer over medium heat. Once simmering, allow eggs to cook for 8 minutes for hard-boiled eggs. Using a spoon, remove eggs and place in cold water. Once cool, peel, and set aside.
Prepare rice according to packet instructions.
Allow the edamame to defrost in a bowl.
Divide the ingredients between two jars with lids, and layer in this order: the soy sauce, rice, edamame, spinach and carrots. Top each jar with 1 egg and 1 tablespoon of pumpkin seeds.
TIP: Feel free to swap the edamame for frozen peas.
Nutrition facts per serving
Makes 2 servings
Food Groups
|
V
|
1 |
|
F
|
0 |
|
C
|
1.9 |
|
PD
|
1.1 |
|
Ft
|
1 |
|
S
|
0 |
Nutrition Facts
| Calories | 322 |
| Total Fat | 11.7 g |
| - Saturated Fat | 2.7 g |
| Cholesterol | 186 mg |
| Sodium | 653 mg |
| Total Carbohydrate | 38.2 g |
| - Dietary Fiber | 6.6 g |
| - Total Sugars | 4.3 g |
| -- Added Sugars | 0 g |
| Protein | 17.6 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy to prepare recipes show you how good food can be great — and great for you, too.