This egg fried fried rice with garden veggies makes a delicious and super healthy breakfast or lunch. I had just picked an abundance of broccoli, green beans, tomatoes, and peppers in my garden this morning and had leftovers of rice and beans in my fridge, so I threw it all together and Voil\u00e0!! A new favorite breakfast! This is one of those things where you can swap any vegetable with whatever you have in your fridge. Next time I have kimchi on hand, I'll definitely toss it in too! \tEgg Fried Rice with Garden Veggies \t\t \t\tSaut\u00e9ed broccoli, green beans, onions and peppers are tossed together with rice, beans, and eggs for a perfect breakfast fried rice. \t \t \t\t1 tbsp olive oil 1\/2 cup sliced red onion1\/2 cup chopped bell pepper1 cup chopped broccoli1\/2 cup diced green beans1\/2 sliced tomato1 cup cooked white rice1\/2 cup canned black beans4 large eggs2 tbsp milk1\/2 tsp salt1\/4 cup shredded cheddar cheese1 tbsp korean hot chili flakesblack pepper, to tastesalt, to taste\t \t \t\tSaut\u00e9 all the vegetables except tomato in one tablespoon of olive oil, for 5 minutes on medium heat. Add rice and beans, and toss it all together saut\u00e9ing for another 4 minutes on medium low heat. Whisk together the 4 eggs, 1\/2 tsp of salt, and 2 tbsp milk and scramble it together with the fried rice and veggies until egg is cooked through. Turn off the heat, add sliced tomato, shredded cheese, salt and pepper to taste, and garnish with green onion and cilantro. Serve with either a splash of soy sauce or with salsa and sour cream for a mexican twist.