Egg pancakes with veggies and rice | Heart and Stroke Foundation

Ingredients

• 4 eggs
• 3 tbsp (45 mL) milk
• 1/2 tsp (2 mL) curry powder
• Pinch fresh ground pepper
• 1/2 cup (125 mL) brown basmati rice
• 1 cup (250 mL) sodium reduced vegetable broth
• 1 clove garlic, minced
• 1 cup (250 mL) frozen diced mixed vegetables
• 1/2 cup (125 mL) chopped cucumber
• 4 tsp (20 mL) sodium reduced soy sauce
• Asian hot chili sauce (optional)