Ingredients

• 1/2 cup cooked brown or white rice
• 1/2 cup frozen broccoli, cauliflower and carrots
• 1/2 cup shredded cabbage
• 1 tablespoon shredded carrot
• 1 teaspoon coconut aminos
• 1 teaspoon sesame oil
• 1/2 teaspoon fresh grated ginger
• 1/2 teaspoon garlic powder
• crushed red pepper flakes to taste (optional)
• 1 hard cooked egg

Preparation

1. Place the egg in a pan of water and heat to a boil. Turn heat off and leave egg in water for 8 minutes. Drain water and add cold water to cool the egg.
2. Layer rice and vegetables in a 16 ounce glass jar.
3. In a small bowl mix coconut aminos, sesame oil, ginger, garlic powder and red pepper flakes. Pour over rice and vegetables. Top with a lid and refrigerate.
4. Remove jar from refrigerator at least 15 minutes before you are ready to eat.
5. Pour 5 ounces boiling water into the jar, close the lid and shake to combine. Let ingredients steep in unopened jar for 2 minutes.
6. Peel and slice the hard-boiled egg. Pour contents from jar into a bowl, top with egg and enjoy!

Helpful hints

• Coconut aminos are a lower sodium, gluten-free alternative to soy sauce. One teaspoon has 90 mg sodium compared to 305 mg sodium in one teaspoon soy sauce.
• Use the bagged coleslaw mix instead of buying a cabbage and carrot.
• Recipe analysis includes brown rice. Substitute rice noodles for rice if desired.
• If you use a wide-mouth jar you can mix and eat the soup directly from the jar—no bowl needed.
• Double or triple the recipe and refrigerate extra jars for a quick meal.