What You’ll Use:
Fried rice and
Re-heating Instructions: In a nonstick frying pan over medium-low heat, warm 1 tablespoon vegetable oil. Crack 3 eggs into the pan and fry until the whites are set but the yolks are still runny, about 3 minutes for sunny-side up. Season with salt and pepper. Heap the fried rice into bowls and microwave until warmed through, 1 to 2 minutes per bowl. Top with the eggs, sprinkle with sesame seeds, if you have any on hand, and serve warm.
Allergen Note: Contains: eggs, wheat, soy.
To prep the grain bowls, preheat the oven to 450°F. Line a sheet pan with parchment or foil. Pile the butternut cubes on the prepared pan, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Transfer the pan to the oven and roast until the butternut is tender, 20 to 25 minutes. Transfer to an airtight container and store in the refrigerator.
To prep the tacos, cut the mushrooms into halves or quarters lengthwise, depending on size. In a large sauté pan over medium-high heat, warm 2 tablespoons olive oil. Add the mushrooms and sauté until they release their liquid and brown, 8 to 10 minutes. Add 1 teaspoon of the adobo seasoning, season with salt, and stir until fragrant. Transfer to an airtight container and store in the refrigerator.
To prep the stir-fry, chop about 1 cup of the carrots. Core and slice about 2 cups of the red cabbage into bite-size pieces.
In a large wok or frying pan over medium-high heat, warm 2 tablespoons of the scallion-ginger sauce. Add the carrots and cabbage and stir-fry until tender-crisp, 5 minutes. Transfer the vegetables to a plate and set aside.
Return the pan to the heat, and warm the remaining scallion-ginger sauce and 1 tablespoon vegetable oil. Add the rice, stir to coat, then cook undisturbed until crispy and golden on the bottom, 4 to 5 minutes.
Return the vegetables to the pan, drizzle with the stir-fry sauce, and stir to coat. Transfer to an airtight container and store in the refrigerator.