Brown Rice Salad
At a glance
1 cup brown rice (cooked without salt)
4 green onions (chopped coarsely)
4 oz. fresh mushrooms (sliced)
6 Nature's Yoke eggs (slightly beaten)
1/4 teaspoon salt
2 tablespoons soy sauce
5 tablespoons ready to serve real bacon bits
1. Saute green onions and mushrooms in hot oil until tender.
2. After veggies are done, take out of pan. Put 1/4 cup oil in pan and heat, adding eggs. Stir eggs constantly until they leave the sides of the pan and are broken into small pieces.
3. Stir all ingredients together and gently toss to mix well. Serve warm or cold.